Post Punk Kitchen Forum

I've recently started baking all my own bread using books from the library and now I'd really like to purchase my own bread baking book. I really liked Peter Reinhart's Artisan Breads Everyday but he only has a couple of whole grain bread recipes. I made some half whole half white breads and they were very good and he has instructions to make a whole wheat pizza dough which is pretty rad but what I'm really looking for is German-style breads, lots of rye, spelt, pumpkin and sunflower seeds etc because I really enjoyed them while I was there and I'm looking for maximum nutrition. I'm not too bad at reading German so if there are good books in German that would be great also. I know Reinhart has a whole grain bread so I might see if I can get that one but I'd like to hear if you guys have a fave.

i have not tried it, but i thought peter reinhart had a whole wheat bread book. if you already like his stuff that may be a good place to start.

I like the Laurel's Kitchen Bread Book. Not sure if it's what you want but all whole grains.

I have a soft spot for Laurel's Kitchen.

I have Peter Reinhart's Whole Grain Breads book and I love it. It's a lot of the same recipes from the Bread Baker's Apprentice but revised to be made well with whole grains.

Yes!! I have several of Reinhart's books. His whole grains book is GREAT! The recipes ARE time consuming (one of my friends has the whole grains version of the Artisan Bread in 5 Minutes a Day cookbook and swears by it. I'm sticking with Reinhart though!

Are they similar to bread bakers apprentice? Because I really don't mind leaving the dough in the fridge and kneading here and there, it's mostly inactive time and the results are so good. I freaking love his 'hearth baking' technique of making your own steam, such good crust!

"Healthy Breads in Five Minutes a Day" (Hertzberg/François) is a no-knead book and has a TON of whole grain recipes. The master recipe is also mostly whole-wheat. There are also some GF breads. I think most are vegan or easily veganizable. All the ones I've tried have been, anyway.

I love mihl's blog: http://seitanismymotor.com
She's the Queen of Bread. :)

Yes, all of the recipes require a delayed-fermentation.

Peter Reinhart's whole grain book is good. The German-style seed bread is reasonably authentic and the struan is another of my favourites. Having said that, I've been using his new one more often lately and adding extra water (I forget which page it's on, but he tells you how much to add per ounce of flour).

Yes!! The recipes are very similar! I agree that the techinque to get a nice crust on the bread is genius!

I love the Tassajara bread book.

I'm working my way through the Reinhart whole grains book right now and am really excited about it. I've been using different methods of whole grain baking for the past 12 years and his techniques are giving the best results of any I've tried . My whole grain breads are turning out better than my the white breads I thought I had "perfected".

If you can get your whole grain flours freshly ground from a local mill, I highly encourage you to do so. Not only is it much cheaper than the supermarket, but the quality of the bread you make is so much better! My breads are truly fabulous now that I've started buying directly from the mill. Supermarket flour just can't compare.

I have to echo what everyone else has said about Peter Reinhart. I have made quite a few of his breads and I haven't had one fail. They are all delicious too.

I liked this one also.

So many avatarless posts in this thread. Who are you faceless ppkers?