100% Whole Wheat Bread With Polenta

Preparation info

  • Makes


    1½ pound loaves
    • Difficulty


Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

  • About

Here’s a bread recipe for the wheat purist; 100% whole wheat flour, no white flour, a little corn or oat flavor, lots of fiber, and no guilt. The key to keeping it light and lively is to use a sponge method that helps generate lots of fermentation activity and also works on the wheat to help make it more flavorful. By using the sponge, some of the flour becomes pre-fermented and the yeast has a chance to pick up some real momentum to leaven the loaf. This method is the basis for many of the advanced fermentation techniques explored in some of my more recent books.