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Online Class

Artisan Bread Making: Ancient & Sprouted Grains


Experiment with new flours and sprouted grain recipes for your most flavorful bread yet.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Peter Reinhart
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.

Lesson Breakdown

1. Ancient & Sprouted Whole Grain Breads
Meet Peter Reinhart and get to know the terminology and benefits associated with baking bread with ancient and sprouted whole grains. Then, learn how to work with cooked whole grains and soakers as you make a multigrain Struan dough.
2. Shaping, Proofing & Baking the Multigrain Struan
3. Ancient & Local Grain Hearth Breads
4. Breads With Cooked Whole Grains
5. Sprouted Grain Breads
6. Sprouted Grain Bagels

Taught by

Peter Reinhart
Peter Reinhart
A baking instructor at Johnson & Wales University and TED Talks speaker, Peter is also the author of five bread baking books, including The Bread Baker's Apprentice.

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