Bread Revolution World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.  

Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.

*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.

Introduction 1
Chapter 1
Tutorial 7

Chapter 2
A Sourdough Primer 31

Chapter 3
Sprouted Flour Breads 45
Sprouted Wheat Pancakes 52
Sprouted Wheat or Spelt Quick Bread 55
Sprouted Wheat Quick Bread or Muffins 58
Sprouted Whole Wheat Bread 63
Sprouted Pain au Levain 66
Sprouted Rye Bread 70
Sprouted Wheat Pizza Dough 75
Gluten-Free Sprouted Flour Pizza Dough 79
Sprouted Wheat Focaccia 82
Sprouted Wheat Breakfast Focaccia 87
Sprouted Wheat Bagels 89
Sprouted Struan Bread 92
Sprouted Wheat Soft Rolls or Sandwich Bread 96
Sprouted Sandwich Rye Bread 99
Gluten-Free “Do No Harm” Sprouted Grain Bread 102
Sprouted Vollkornbrot 105
Sprouted Wheat Challah 108
Sprouted Multigrain Crackers 111
Gluten-Free Sprouted Grain Crackers 115
Sprouted Corn Bread 117
Gluten-Free Sprouted Corn Bread with Teff 119
Flaky Sprouted Wheat Biscuits 122
Sprouted Wheat Sweet Potato Brioche 124
Sprouted Wheat Cinnamon Buns and Sweet Rolls 128
Sprouted Wheat Croissants 133

Chapter 4
Sprouted Pulp Breads 139
Multigrain Sprouted Wheat Pulp Bread 143
Sprouted Emmer Pulp Power Bread 147
Sprouted Wheat Pulp Bread with Sprouted Multigrain Flour 150
Sprouted Kamut Pulp Bagels 152

Chapter 5
Whole Grains
and Whole Milling 157
Whole-Milled Lean Dough French Bread 165
Whole-Milled Whole Wheat Ciabatta 168
Whole Wheat Currant Pretzels 173
Whole Wheat and Raisin English Muffins 178
High-Extraction Pain au Levain 183
Naturally Leavened Carolina Wheat Hearth Bread 186
Gluten-Free Many-Seed Toasting Bread 191
Gluten-Free Holiday Cookies 193
Gluten-Free Holiday Biscotti 196

Chapter 6
The Next New bread Frontier 199
Syrah Grape Skin Flour Olive Bread 206
Grape Skin Flour Rustic Sourdough with Sun-Dried Tomatoes, Roasted Garlic, and Carmody Cheese  209
Gluten-Free Focaccia 213
Grape Skin Flour Crackers 216
Cascara Seca Lean Bread 219
ProBiotein Lean Bread  222

Epilogue
Is the Road Less Traveled the Road Ahead? 225
Fragrant Peach, Apple, and
Pear Bread with “Peach Trap” Starter 228
Seeded Multigrain Hearth Bread with “Parmesan Trap” Starter 233
Mozzarella, Milk, and Pear Bread with “Coffee-Bean Trap” Starter 237


Resources 240
Acknowledgments 243
Index 244