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Bread Revolution by Peter Reinhart - Recipes
Bread Revolution by Peter Reinhart - Recipes
ON
Introduction 1
CHAPTER 1
TUTORIAL 7
CHAPTER 2
A SOURDOUGH
PRIMER 31
CHAPTER 3
SPROUTED FLOUR
BREADS 45
SPROUTED PULP
BREADS 139
WHOLE GRAINS
AND WHOLE
MILLING 157
CHAPTER 6
Introduction 1
CHAPTER 1
TUTORIAL 7
CHAPTER 2
A SOURDOUGH
PRIMER 31
CHAPTER 3
SPROUTED FLOUR
BREADS 45
SPROUTED PULP
BREADS 139
WHOLE GRAINS
AND WHOLE
MILLING 157
CHAPTER 6
I thought it best to start off with a recipe thats very simple and quickly
demonstrates the attributes of sprouted flour. If Im not mistaken, once
you try it, youll immediately seek out a bulk supplier for your sprouted
flour pantry. These are the best pancakes Ive ever eaten, period. Theyre
so naturally sweet and creamy that you really dont need butter or maple
syrup on top. But since that might be tampering with sacred ritual, Ill leave
it up to you. This same batter can be used in a waffle iron to make fabulous
waffles; see the variations at the end of the recipe for details.
BATTER
INGREDIENT
VOLUME
4.5
128
100
salt
teaspoon
0.06
1.5
1.1
baking soda
teaspoon
0.11
2.3
1 teaspoon
0.25
5.5
buttermilk
1 cups
12
340
266
1.75
50
39
2 tablespoons
28.5
22
19.67
558
435.9
TOTAL
OUNCES
GRAMS
1 In a medium bowl, stir together the flour, salt, baking soda, and sugar (if using
honey or agave nectar, add it to the buttermilk in the next step). In a separate bowl,
whisk together the buttermilk, egg, and melted butter, then pour into the flour mixture. Stir with a large spoon just until the flour is hydrated; dont overmix. The result
will be a fairly thin, pourable batter; it will thicken slightly as it sits, so dont add more
flour. Transfer the batter to a measuring cup with a pouring spout (or leave it in the
bowl and portion it with a ladle).
2 Preheat a nonstick skillet or griddle over medium heat.
3 Put about 1 teaspoon of butter or oil in the hot pan, just enough to thinly coat the
surface. Lower the heat to just below medium. Pour in batter to make pancakes of
the desired size. You may need to tilt the pan to spread the batter into an even circle.
Cook until the bottom is rich golden brown and bubbles form on the top, 2 to
3 minutes for larger pancakes, and less for smaller pancakes. Flip and cook until the
other side is golden brown, about 2 minutes.
4 Serve hot, or keep the pancakes in a warm oven at about 200F (93C) while
cooking the remaining pancakes.
CONTINUED
52 BREAD REVOLUTION
I thought it best to start off with a recipe thats very simple and quickly
demonstrates the attributes of sprouted flour. If Im not mistaken, once
you try it, youll immediately seek out a bulk supplier for your sprouted
flour pantry. These are the best pancakes Ive ever eaten, period. Theyre
so naturally sweet and creamy that you really dont need butter or maple
syrup on top. But since that might be tampering with sacred ritual, Ill leave
it up to you. This same batter can be used in a waffle iron to make fabulous
waffles; see the variations at the end of the recipe for details.
BATTER
INGREDIENT
VOLUME
4.5
128
100
salt
teaspoon
0.06
1.5
1.1
baking soda
teaspoon
0.11
2.3
1 teaspoon
0.25
5.5
buttermilk
1 cups
12
340
266
1.75
50
39
2 tablespoons
28.5
22
19.67
558
435.9
TOTAL
OUNCES
GRAMS
1 In a medium bowl, stir together the flour, salt, baking soda, and sugar (if using
honey or agave nectar, add it to the buttermilk in the next step). In a separate bowl,
whisk together the buttermilk, egg, and melted butter, then pour into the flour mixture. Stir with a large spoon just until the flour is hydrated; dont overmix. The result
will be a fairly thin, pourable batter; it will thicken slightly as it sits, so dont add more
flour. Transfer the batter to a measuring cup with a pouring spout (or leave it in the
bowl and portion it with a ladle).
2 Preheat a nonstick skillet or griddle over medium heat.
3 Put about 1 teaspoon of butter or oil in the hot pan, just enough to thinly coat the
surface. Lower the heat to just below medium. Pour in batter to make pancakes of
the desired size. You may need to tilt the pan to spread the batter into an even circle.
Cook until the bottom is rich golden brown and bubbles form on the top, 2 to
3 minutes for larger pancakes, and less for smaller pancakes. Flip and cook until the
other side is golden brown, about 2 minutes.
4 Serve hot, or keep the pancakes in a warm oven at about 200F (93C) while
cooking the remaining pancakes.
CONTINUED
52 BREAD REVOLUTION
Peggy Sutton, founder of To Your Health Sprouted Flour Co., has been
making variations of this bread for years, both for her family and to sell
at local farmers markets. You can make it with any kind of sprouted
flour, even gluten-free sprouted flours, as long as the total weight of flour
remains the same. This version showcases sprouted wheat or sprouted
spelt flour, the latter one of Peggy Suttons best-selling alternative flours.
Because this bread is leavened only with baking soda, it falls in the category of chemically leavened breads, more commonly known as quick breads.
The acidity of the buttermilk is necessary to activate the baking soda and
generate carbon dioxide to raise the dough. If you prefer a more highly
leavened bread, you can also add 1 tablespoon of baking powder, but try
it first with only the baking soda. This master recipe lends itself to a wide
range of variations, and youll find a number of suggestions at the end of
the recipe. While you can bake this in muffin pans, it will not be as sweet
as you may be hoping. Try the next recipe for muffins (page 58).
Variations
SP ROUT ED WH EAT FL OUR WAF F LES: You
can cook this batter in a waffle iron. If making waffles, I recommend doubling the recipe, since the waffle iron gobbles up a lot
of batter. Also, separate the eggs. Add the yolks to the batter, and whip the whites
until stiff, then fold them into the batter for additional aeration. To cook, follow the
instructions for your waffle iron.
Replace about cup (1.1 oz / 30 g) of
the sprouted whole wheat flour with an equal amount of any combination of other
sprouted flours, such as corn, buckwheat, millet, sorghum, or quinoa.
SP ROUT ED MUL T IGRA IN PA N CAKES:
BATTER
INGREDIENT
VOLUME
13.5
383
100
salt
1 teaspoon
0.25
1.8
baking soda
2 teaspoons
0.5
14
3.7
buttermilk
2 cups
16
454
119
5.25
149
39
honey
6 tablespoons
113
30
cup
56.5
15
41.5
1,176.5
308.5
TOTAL
OUNCES
GRAMS
1 Position a rack in the middle of the oven and preheat the oven to 350F (177C).
Mist a 4 by 8-inch loaf pan with vegetable spray oil; alternatively, brush the pan
with melted butter, then dust with sprouted flour. You can also bake this bread in an
8-inch or larger round cake pan. In that case, cut a round of parchment paper to fit
into the bottom of the pan and then prepare the pan as above.
2 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl,
stir together the flour, salt, and baking soda (on low speed if using a stand mixer).
In a separate bowl, whisk together the buttermilk, eggs, honey, and melted butter,
then pour into the flour mixture. Mix or stir until the flour is hydrated and all the
CONTINUED
54 BREAD REVOLUTION
WHOLE WHEAT
LEVAIN (DAY 1)
INGREDIENT
VOLUME
1 cup
4.5
128
100
2 tablespoons
28.5
22
water
cup plus
1 tablespoon
4.5
128
100
10
284.5
222
TOTAL
OUNCES
GRAMS
CONTINUED
WHOLE WHEAT
LEVAIN (DAY 1)
INGREDIENT
VOLUME
1 cup
4.5
128
100
2 tablespoons
28.5
22
water
cup plus
1 tablespoon
4.5
128
100
10
284.5
222
TOTAL
OUNCES
GRAMS
CONTINUED
In a small bowl, stir together all the ingredients for about 1 minute to evenly distribute the starter and make a smooth, sticky, batter-like dough. (The levain will thicken
as it sits.) Scrape the bowl down with a wet spatula and cover with plastic wrap or
a lid. Let the levain rest at room temperature for about 12 hours or overnight, until it
begins to swell and bubble.
FINAL DOUGH
(DAY 2)
INGREDIENT
VOLUME
2 cups
12
340
92
3 tablespoons
28.5
1 cups
12
340
92
all
10
284.5
77
salt
1 teaspoons
0.35
10
2.7
teaspoon
0.05
1.5
0.4
35.4
1,004.5
272.1
TOTAL
OUNCES
GRAMS
1 In the bowl of a stand mixer with the paddle attachment, or in a large bowl, stir
together the flour, water, and levain until the flour is hydrated, the levain is evenly
distributed, and a coarse, very wet dough forms, about 1 minute. Cover the bowl
with plastic wrap and let the dough rest at room temperature for 30 minutes.
2 Add the salt and yeast (if using). If using a stand mixer, switch to the dough hook.
Mix (on medium-low speed if using a stand mixer), stir, or knead by hand for 2 to
3 minutes, until a smooth, sticky dough forms.
3 Mist a large bowl with vegetable spray oil. Spread 1 teaspoon of oil on a work
surface. Using a wet or oiled bowl scraper, transfer the dough to the oiled area.
Lightly oil your hands, then stretch and fold the dough as shown on page 20, folding
it over itself four times: once each from the top, bottom, and sides. Form the dough
into a ball. Put it in the oiled bowl and cover the bowl with plastic wrap, or leave the
dough on the work surface and cover it with the bowl. At intervals of 40 minutes,
perform two additional sequences of stretching and folding. For each stretch and
fold sequence, lightly oil your hands to prevent sticking. The dough will firm up a bit
after each stretch and fold, but after the final fold it will still be very soft and somewhat sticky.
4 Put the dough back in the bowl and cover the bowl with plastic wrap. Ferment
the dough at room temperature until it increases in size by at least 1 times, 3 or
4 hours, or just 60 to 90 minutes if using the optional yeast.
5 Oil the work surface once again or dust it with flour. Transfer the dough to the
work surface. For two smaller loaves, divide the dough in half and form each piece
into a ball; otherwise leave it whole and form it into a ball. Mist the top with vegetable spray oil, cover loosely with plastic wrap or a clean towel, and let rest at room
temperature for 10 to 20 minutes to relax the gluten.
6 Prepare one or two bannetons or a couche as shown on page 26, or line an 18 by
13-inch sheet pan with parchment paper and then mist it with vegetable spray oil.
Shape the dough into one large boule or btard, as shown on pages 20 and 21, or
divide the dough in half and shape each piece into a small boule or btard. Put the
shaped loaves in the prepared proofing vessel(s) or on the sheet pan.
7 Loosely cover the dough with plastic wrap or a clean towel and proof at room
temperature until it increases in size by 1 times, 2 to 4 hours or just 1 to 1 hours
if using the optional yeast.
8 About 45 minutes before you bake, prepare the oven for hearth baking with a baking stone and steam pan as shown on page 29. Preheat the oven to 500F (260C).
9 Just before baking, dust a peel with flour. Transfer the dough to the peel and score
as desired. Slide the dough onto the baking stone and pour about 1 cup of hot water
into the steam pan. Lower the temperature to 470F (243C). Bake for 15 minutes,
then rotate and bake for 15 to 25 minutes longer, until the crust is rich golden brown
and the bread sounds hollow when thumped on the bottom. The internal temperature should be at least 200F (93C).
1 0 Transfer to a wire rack and let cool for at least 30 minutes before slicing and
serving.
In a small bowl, stir together all the ingredients for about 1 minute to evenly distribute the starter and make a smooth, sticky, batter-like dough. (The levain will thicken
as it sits.) Scrape the bowl down with a wet spatula and cover with plastic wrap or
a lid. Let the levain rest at room temperature for about 12 hours or overnight, until it
begins to swell and bubble.
FINAL DOUGH
(DAY 2)
INGREDIENT
VOLUME
2 cups
12
340
92
3 tablespoons
28.5
1 cups
12
340
92
all
10
284.5
77
salt
1 teaspoons
0.35
10
2.7
teaspoon
0.05
1.5
0.4
35.4
1,004.5
272.1
TOTAL
OUNCES
GRAMS
1 In the bowl of a stand mixer with the paddle attachment, or in a large bowl, stir
together the flour, water, and levain until the flour is hydrated, the levain is evenly
distributed, and a coarse, very wet dough forms, about 1 minute. Cover the bowl
with plastic wrap and let the dough rest at room temperature for 30 minutes.
2 Add the salt and yeast (if using). If using a stand mixer, switch to the dough hook.
Mix (on medium-low speed if using a stand mixer), stir, or knead by hand for 2 to
3 minutes, until a smooth, sticky dough forms.
3 Mist a large bowl with vegetable spray oil. Spread 1 teaspoon of oil on a work
surface. Using a wet or oiled bowl scraper, transfer the dough to the oiled area.
Lightly oil your hands, then stretch and fold the dough as shown on page 20, folding
it over itself four times: once each from the top, bottom, and sides. Form the dough
into a ball. Put it in the oiled bowl and cover the bowl with plastic wrap, or leave the
dough on the work surface and cover it with the bowl. At intervals of 40 minutes,
perform two additional sequences of stretching and folding. For each stretch and
fold sequence, lightly oil your hands to prevent sticking. The dough will firm up a bit
after each stretch and fold, but after the final fold it will still be very soft and somewhat sticky.
4 Put the dough back in the bowl and cover the bowl with plastic wrap. Ferment
the dough at room temperature until it increases in size by at least 1 times, 3 or
4 hours, or just 60 to 90 minutes if using the optional yeast.
5 Oil the work surface once again or dust it with flour. Transfer the dough to the
work surface. For two smaller loaves, divide the dough in half and form each piece
into a ball; otherwise leave it whole and form it into a ball. Mist the top with vegetable spray oil, cover loosely with plastic wrap or a clean towel, and let rest at room
temperature for 10 to 20 minutes to relax the gluten.
6 Prepare one or two bannetons or a couche as shown on page 26, or line an 18 by
13-inch sheet pan with parchment paper and then mist it with vegetable spray oil.
Shape the dough into one large boule or btard, as shown on pages 20 and 21, or
divide the dough in half and shape each piece into a small boule or btard. Put the
shaped loaves in the prepared proofing vessel(s) or on the sheet pan.
7 Loosely cover the dough with plastic wrap or a clean towel and proof at room
temperature until it increases in size by 1 times, 2 to 4 hours or just 1 to 1 hours
if using the optional yeast.
8 About 45 minutes before you bake, prepare the oven for hearth baking with a baking stone and steam pan as shown on page 29. Preheat the oven to 500F (260C).
9 Just before baking, dust a peel with flour. Transfer the dough to the peel and score
as desired. Slide the dough onto the baking stone and pour about 1 cup of hot water
into the steam pan. Lower the temperature to 470F (243C). Bake for 15 minutes,
then rotate and bake for 15 to 25 minutes longer, until the crust is rich golden brown
and the bread sounds hollow when thumped on the bottom. The internal temperature should be at least 200F (93C).
1 0 Transfer to a wire rack and let cool for at least 30 minutes before slicing and
serving.
BREADREVOLUTI
ON