We’ve started in on the recipes from the whole grain bread cookbook we’re reviewing. I’ve definitely eaten whole grain breads that were quite delicious, but it’s true that it’s much more difficult to make whole grain breads at home that are light and flavorful. What Reinhart’s book claims to do is show us a method for making whole grain breads that solves both of these problems.
The background science is thorough and I’ve learned a lot from the pre-recipe reading. We made the first recipe yesterday, from the basic whole wheat master recipe. I deliberately used entirely standard whole wheat flour—no white wheat strain or other flours—because plain whole wheat is my least favorite of the whole grains in terms of texture and flavor. I figured if he could make that come out well I’d be pretty impressed.
So what do we have in the fridge? A smooth, gorgeous whole wheat boule. It’s downright fluffy in texture, which is something you just don’t see every day. And oh, yes, it IS delicious.
I look forward to making more of these recipes and reviewing this cookbook! This is one book I won’t be handing off to the library when I’m done with it. 😉