Light Wheat Whole Grain Bread by Peter Reinhart

Category: Yeast bread
Light Wheat Whole Grain Bread by Peter Reinhart

Ingredients

dry yeast (saf-moment) 1.5 tsp
wheat flour, premium or 1s 320 g
whole grain wheat flour 190 g
water 280 g + 30 g when kneading
granulated sugar 21 g
salt 11 g
powdered milk 28 g
butter 28 g

Cooking method

  • Mix flour with yeast, add salt, sugar, milk powder. Pour in warm (37-40C degrees) water, add softened butter. It may take a little more or less water, depending on the moisture content of the flour, so 270 g of water can be added to the dough immediately, and the rest of the water can be added during kneading.
  • The gingerbread man should be soft, the first 5-7 minutes of kneading a little sticky. By the end of the kneading, the dough stops sticking to your hands, becomes elastic, and does not smear along the bottom of the bread machine bucket or the combine bowl.
  • Leave the dough to ferment for one and a half to two hours at a temperature of 24-28C degrees***, after an hour of fermentation, knead the dough.
  • Grease a baking dish (11x28 cm) with vegetable oil.
  • Dust the table with flour, lay out the dough and roll it into a layer 7-8 mm thick, the width of the dough layer is equal to the length of the baking dish. Wrap the dough in a roll and place in the mold with the seam down.
  • Put the baking dish in a large plastic bag (or cover with cling film), proofing - 60-90 minutes at room temperature (it took me 60 minutes), the dough piece should at least double in volume.
  • Bake the bread in an oven preheated to 230C (convection 210C) degrees for the first 8-9 minutes, then at a temperature of 200C (convection 180C) degrees -20 minutes, then bring the bread to readiness at a temperature of 190C (convection 170C). The total baking time depends on the oven, for me it was 45 minutes.
  • Put the finished bread on the wire rack and let it rest for one and a half to two hours.
  • Light Wheat Whole Grain Bread by Peter Reinhart
  • Light Wheat Whole Grain Bread by Peter Reinhart
  • The bread turns out to be fragrant and soft, with a bright crust, well stored. Great for toast and sandwiches.
  • I fell in love with it so much that I baked it for a whole week almost every day. Try it!
  • ***The dough can be put in the refrigerator for fermentation for 10-12 hours. In this case, the dough piece will require at least two hours of proofing.

Time for preparing:

4 hours

Cooking program:

oven

Note

I found the recipe from Anna: 🔗./2009/12/peter-reinhart_15.html

Conversion to a smaller loaf (for a 12x23cm form):
dry yeast (saf-moment) - 1.25 tsp
wheat flour, premium or 1s - 260 g
whole grain wheat flour - 150 g
water - 210-230 g
granulated sugar - 17 g
salt - 9 g
milk powder - 22 g
butter - 22 g

Sonadora

Admin, Tanya!
Posted the recipe in the wrong section. How can I move it into "whole grain bread"?
Admin
Quote: Sonadora


Admin, Tanya!
Posted the recipe in the wrong section. How can I move it into "whole grain bread"?

Myakish GORGEOUS - BRAVO!

No need to cry already moved
Sonadora
Tanechka, thank you very much!
notglass
Wonderful bread! This lace is full of holes
Marisha, does the dough not spread very much during proofing? I really want to bake it not in the form, but on the hearth.
Sonadora
Anyut, if only give proofing in the basket. The dough before planting in the oven is so tender that it's scary to breathe on it.
notglass
Yeah, thanks. Then I will not risk it. I'll try first in uniform, and then I'll see.
Arka
What a fluff!
notglass
It has already become a good omen: if I put on a dough and are going to bake another pre-selected bread, then a new recipe will appear from Marina.
But not at this time. Marish, take the report:
Light Wheat Whole Grain Bread by Peter Reinhart Light Wheat Whole Grain Bread by Peter Reinhart
It's amazingly aromatic, very soft and crunchy, and incredibly delicious!
thank you

PS I also added 3 scoops of wheat bran.
julifera
Manechka - the crumb is not just GORGEOUS, it is generally - meditative-hypnotic what !!!
Sonadora
Anyuta! The bread is just perfect! Plain, ruddy, and crumb ...!
Thank you very much for your trust and such beauty!

Arochka, Julifer! Girls, thanks!
Quote: julifera

he generally - meditative-hypnotic what !!!
Looks and says: "Eat me!"
dogsertan
Hello Marina.
Your bread is beautiful, but let me tell you, the described cooking technology does not correspond to the original Light Wheat Bread (Peter Reinhart's), namely: water is used at room temperature, fermentation of the dough and proofing also at room temperature
temperature, bake at 350F or nearly 180C 45 min.
a source:
Light Wheat Whole Grain Bread by Peter Reinhart p. 160
Omela
Manyash, great bread! Tell me, does it taste differently with prolonged fermentation in the refrigerator and conventional technology ??
Sonadora
Hello, Sergei! I, unfortunately, do not have this book, I found it on the net (the source is indicated in the note). In the recipe, I wrote that fermentation and proofing at room temperature, it's just that this bread is also great when cold fermented dough in the refrigerator (sometimes this method of preparing dough is very convenient and gives a good result). But the baking temperature - yes, I did not like the thick bottom crust, which was obtained when baking this bread at 180C degrees, so then I baked it with steam at a higher temperature.

Ksyusha, to taste not, but the texture is slightly different, as if instead of premium flour, you use the first grade.
dogsertan
Quote: Sonadora

.... it's just that this bread is also great when cold fermented dough in the refrigerator (sometimes this method of preparing dough is very convenient and gives a good result).

I have not experimented with this bread yet, but with others, especially with a small amount of yeast, prolonged fermentation of the dough in different temperature conditions really enriches the taste and aroma of the bread. This bread for me so far turns out like this (the shape is too small)
Light Wheat Whole Grain Bread by Peter Reinhart
Sonadora
Sergei, great bread! Holes one to one!
notglass
Marisha, once again baked your bread. This time with cold fermentation. All ingredients were the same as last time. But the dough came up more strongly, in the final proofing it rose very much above the mold. The crumb is very perforated, downy. I liked this option more.
Light Wheat Whole Grain Bread by Peter ReinhartLight Wheat Whole Grain Bread by Peter Reinhart
thank you
Sonadora
Anyawhat a handsome man! The crumb is just downy! Thank you so much!
Quote: notglass

I liked this option more
Yeah, I also really like this bread "from the refrigerator". Glad you too!

PS Ivy, please, that I answer so late.
fomca
I also tried this bread - it turned out delicious and soft! Thank you! Baking without form. Experience with such breads is still not enough, so the crumb turns out like this ...

Light Wheat Whole Grain Bread by Peter Reinhart

Light Wheat Whole Grain Bread by Peter Reinhart
Sonadora
So! You slander yourself again!
Svetochka, the crumb is excellent, like the bread itself! And "such", because the bread is hearth, he did not restrain himself with a rigid framework.
fomca
Maybe ... while I'm studying! But without tears at the base! Hell as advised Mistletoe, first in a large, thick-walled saucepan with the lid closed, then she opened it.
Sonadora
And how did you bake it, did it sprinkle it with water? I have not done it in a saucepan yet.
fomca
Quote: Sonadora

And how did you bake, sprinkle it with water? I have not done it in a saucepan yet.

No, I smeared it with milk on top and that's it! I closed the lid and put it in the oven! In some last recipe Mistletoe wrote how she does.
Zima
Marisha, the bread is wonderful !!! The cut is super!
I also want this, only this is the situation - before leaving, I need to attach half a pack of bran, and I have already used the flour, I don’t want to open a new pack - I will not have time to use it. Do you think it will turn out such beauty from flour 1 or premium + bran?
How can I best count for of this recipe?
Sonadora
Hope, I baked with bran this bread, it also turns out to be quite light. Instead of beer, you can take carbonated unsalted water or even plain water, and instead of vegetable oil - butter.
Pupa
Cool bread, tasty, and most importantly - healthy! I will bake more than once
Olga
Marina, excellent bread
Thank you! 👍
Kitniss
Hello, can you bake this bread in HP, on the "whole grain" mode? Or the effect will not be the same?
Light
Mind-blowing bread! Already in the bookmarks! Thank you!
Sonadora
Bright, girls, Thank you! I would be glad if you like the bread!

Quote: Kitniss

Hello, can you bake this bread in HP, on the "whole grain" mode? Or the effect will not be the same?
I even bake it in the Basic mode in a bread maker (I have it from 3-4 hours). The bread is light and airy.
fomca
I really like this bread, it always turns out light and airy, I make a full portion, it leaves quickly and on "Hurray!" Thank you, Manechka! Here are just "my roof was blown off again" - you need a good oven!

Light Wheat Whole Grain Bread by Peter Reinhart

Light Wheat Whole Grain Bread by Peter Reinhart
Tasha
Oh, what a cut. The beauty. : rose: I hope I succeed. I will train!
Sonadora
Sveta, do not slander! Gorgeous bread! The demolished roof, for the life of me - I do not see. And the crumb is so tender that you want to bury your nose in it. Thank you very much for such beauty!

Natasha, I have no doubt that everything will work out. Your pens are gold, we know that!
Tasha
Marin, do you add gluten to flour?
Sonadora
Natasha, no, I'm not adding. I take flour of the highest or first grade, often for general purposes.
Vitalinka
Manechka, take thanks!
I bought whole grain flour and baked your bread first. True, my shape is too big and the bread turned out to be low, but very tasty!

Light Wheat Whole Grain Bread by Peter Reinhart
Sonadora
Vitalinochka, wow, what a handsome man. Wonderful bread, ruddy and airy! Thank you very much for sharing such beauty. I am very glad that you liked the bread.
Dreaming
Very beautiful and certainly delicious bread! Thanks for the recipe, bookmarked!
Sonadora
Irina, thank you! I would be glad if it comes in handy.
Scops owl
Marish, look at my crumb. Something the holes are not so round. Maybe he didn't get it right? I was in a hurry to go to work. I liked the bread, the smell just poured down Vkusnotischa from my feet. Thank you. I will bake.
Light Wheat Whole Grain Bread by Peter Reinhart
Sonadora
Laris, do not slander, wonderful bread, tall and fluffy! If the spreading was insufficient, there would be explosions.
Scops owl
Man, another one with a hole.
Light Wheat Whole Grain Bread by Peter Reinhart
Light Wheat Whole Grain Bread by Peter Reinhart
What nobody bakes? Tasty how.
Sonadora
Wow!!! Laris, how good he is! Amazing, very beautiful bread!
Quote: Scops owl
What nobody bakes?
Oh I do not know. There are so many recipes on the forum that they can't get to it.
Jouravl
Sonadora, Manya, thank you!
Very tasty bread, baked in a slow cooker, the roof is light, but this does not affect the taste!
Thank you so much, this recipe will be my favorite!
The bread maker is kneading another loaf.
The roof did not fall, I turned it over from the multicooker
Light Wheat Whole Grain Bread by Peter Reinhart
notglass
Quote: Scops owl

What nobody bakes? Tasty how.
Someone's not baking?
We have it the most, the most favorite table bread. Especially if cold fermentation, so generally
And which of them are chic toasts. Just a fairy tale!
ManechkaI never tire of thanking you.
KnadezhdaM
Light Wheat Whole Grain Bread by Peter Reinhart
Light Wheat Whole Grain Bread by Peter Reinhart
Very nice bread! My thanks to the author.
Maroshka
perfect cut, like a picture dragged into bookmarks
Yarik
Very tasty and aromatic bread, I really liked the crumb structure. And really easy, in all respects)))) Thanks for the recipe!
klera1563
I hasten to express my gratitude to the author!
I haven't baked loaves for a long time and I really liked your recipe. Only I am constantly playing with it, I added ground flax and wheat bran. We do not hold vegetable oil, butter. Yes, and I baked it less, I was afraid that it would dry out. I baked on convection for 210 * -9 minutes, then switched to 170 *, stood for 20 minutes, turned it off and just left it in a hot oven to stand for a while. I was like a brick, I even knocked with my fist, but I moved away under the towel and became very soft with a crust.
Here's what happened Light Wheat Whole Grain Bread by Peter Reinhart
Light Wheat Whole Grain Bread by Peter Reinhart
Sorry for the many letters and thanks for the recipe !!!
Sonadora
Svetlana, wonderful loaf! It looks very tempting and appetizing.

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