Artisan Bread at Home — by Guest Mom Amy of Progressive Pioneer

There's something meditative about breadmaking that I absolutely love; the slow process of yeast developing, the rhythmic kneading, the suspense of waiting to take it out of the oven, perfectly browned. Up until recently, however, eating my whole wheat bread was less a zen experience, and more an exercise in patience as one chewed their way through a doorstop disguised as bread.

All that changed when I met Peter Reinhart. Okay, so we haven't actually met, but I feel a certain kinship as I've read his book cover to cover and it's now stained and marked as any well-loved cookbook should be.

All his recipes are 100% whole grain. He works with the properties of the grain with amazing results. Don't be intimidated by the two day process; it's really just as easy, if not easier that the regular method; much less kneading involved. And he's got everything from a simple sandwich bread to whole wheat bagels and cinnamon rolls.

Also, it may just be a rumor, but I've heard that Artisan Breads in Five Minutes a Day is coming out with a whole grains version... I've got my fingers crossed!