Book: "Whole Grain Baking" by Dr. Johann Georg Schnitzer, First English Edition, 2004

First English Edition 2004
of the classic German Whole Grain Baking Book
(10 editions, 77 thousand copies sold since 1978)
Dr. Johann Georg Schnitzer

Whole Grain

for Housewives and Hobby-Bakers

10 Lessons Basic Knowledge
14 Types of Bread and Pastry

96 pages, € 24.- per copy + postage    Order Page 

Didn't you always wish to bake your own healthy and tasty bread?

An old Chinese proverb says: "Only God knows, how the next war will end, and what's inside the bread". From now on, at least the latter you will be able to know - if baking your own healthy and tasty bread. From the viability (germinability) of the cereal grains up to the fresh, healthy and tasty bread and pastry on your table, everything will be under your own control.

Nowadays, people are increasingly worried about the countless impurities, chemicals and processing aids they consume with their food. Many suffer from allergies, and therefore try to eliminate the unknown causes from their food, by practicing a more natural nutrition.

E.g. in Germany, there are more than 1000 processing aids (“improvers”) for baking, which legally don’t need to be declared (Heike u. Peter Vertens in „mehr wissen, besser leben“, 2/2004, Stuttgart). These processing aids serve to improve the technical processing of dough: E.g. to reduce the stickiness; to increase their water binding capacity; to produce beautifully looking bakery products despite only mediocre quality of the flour (e.g. growth impaired flour from sprouted grain because of a rainy harvest time); to lengthen the freshness and shelf life of the products (e.g. by mold inhibitors); to reach an elastic crumb; to increase the volume yield; to improve the freezing stability of dough (e.g. to avoid the release of water when thawing the frozen dough pieces). None of these processing aids take aim at improving the health value of bread and pastry products.

Already in 1992, 230,000 ton of processing aid substances, pre-fabricated baking mixes, flavorings and filling paste were produced in Germany alone (source: Informationen des Backmittelinstituts, April 2004 on the Internet <>). This Institute of baking processing aids was founded in 1983 by the Association of the German producers of processing aids and baking mixes, having over 40 companies as members.

Consequently, if you really want to know “What’s inside your bread”, the best way is to bake it yourself – that’s too a great fun for you, and for the children even a “learning by doing” baking feast. How to produce whole grain bread and pastry of optimal health value, taste and appearance, is described in this book. If you observe the recipes precisely, you can rely on them, because so many times proven practically in my seminars “Whole Grain Baking” and by so many families.

My great thanks to David B. McCollum for having controlled my English in the book!

Friedrichshafen, Lake of Constance, Germany, 2004

Dr. Johann Georg Schnitzer

In 1963, Dr. Johann Georg Schnitzer started an information campaign about healthy nutrition in the Black Forest village Moenchweiler, cooperating with the major and the municipal council, to prevent tooth decay in the young generation, which already started in babies of 18 months age at that time. (Immediately he was persecuted by lobbies living upon tooth decay, who tried to to stop the campaign!).

Whole grain breads and pastry should replace the common products made from refined extra short flour. But such products weren't available, except the traditional heavy North-German whole meal breads, which couldn't hit the taste of the South-German population.

Therefore, Dr. Schnitzer went to the bakers of the village and asked them, to grind cereal grains on an old crushing mill as fine as possible, and with such freshly milled whole grain flour to produce light whole grain breads and pastry. "That's impossible", was the bakers' response. From such flour, they said, nothing regular could be produced.

However, Dr. Schnitzer didn't give up; he started his own experiments, after having taken a one day training in a bakery from 3 a.m. to 2 p.m., to acquire the basic baking knowledge. As first results, he could develop a tasty wheat-rye whole grain bread, and simple whole grain rolls.

Two bakeries of the village started to produce them, and the healthy bakery products were accepted and consumed by the population.

The fresh whole grain breads and rolls met with increasing approval, even outside the village. Many people traveled twice per week up to 100 km, to provide themselves with these tasty bakery products. A growing interest of customers and bakers developed, to learn baking such healthy breads and pastry.

Again Dr. Schnitzer started experiments, this time with professional equipment. On his request, WINKLER provided him with a professional baking oven, ERKA with a classic high speed mixer with lift. The experiments were difficult and took about 6 months: The right dough composition, kneading time, resting phase, proofing, final proof, rework, baking time, initial temperature, final temperature for the different types of bread and pastry had to be determined.

"Now or never!", one day Dr. Schnitzer said to himself, and continued experimenting during the whole night. This meant the long-due breakthrough to him. The conditions were worked out, which allow to produce whole grain breads and pastry of optimal properties, concerning health, taste and appearance.

In 33 weekend-seminars, he trained over 1000 people, one third of them professional bakers, two thirds housewives, hobby-bakers and interested scientists - who in each case enjoyed together with great appetite to try and eat the freshly baked products.

Soon, the growing demand surpassed the capacity of the weekend seminars. Therefore, Dr. Schnitzer developed on the training to a correspondence course. From 1974 to 1978, thousands of people participated in these courses and acquired the knowledge and ability of whole grain baking.

The continuously growing demand for healthy and tasty whole grain bread and pastry motivated Dr. Schnitzer, to make all this knowledge and the recipes available for everybody in a book. The first edition was published in 1978. In 9 editions, the German book "Backen mit Vollkorn" (Whole Grain Baking) reached a total of 76,000 sold copies.

In 1984, Dr. Schnitzer sold the enterprise, which had developed from his innovations and inventions. Soon after, the new owners and management preferred to go their own ways. They also changed all recipes, so not a single one remained an original recipe of him.

Some time later this book ran out of print, and wasn't reprinted again. For 2 decades, not any bakery in the world has had a license to bake whole grain bakery products according to Dr. Schnitzer's original recipes (if again, it will be published on his website).

Frequently, readers of Dr. Schnitzer's books and visitors of his website asked him to reprint this book. So he revised and republished it in 2001.

Equal importance was attached to the highest possible health value, excellent taste, and attractive appearance of the breads and pastry. Therefore, the number of recipes is limited. Despite the variety of recipes is sufficient to allow diversity for the daily needs as well as for special events and feasts.

Each recipe is arranged on a left and right page of the book. This allows to prepare and bake the complete recipe without turning over a page (what's helpful, while having dough on your fingers).

All the knowledge and "know how", needed to produce beautiful, tasty and healthy breads and pastry, is imparted to the reader in 10 lessons, which are easy to understand and entertainingly to read.





Editions 2004: In German again, new in English


Basic knowledge and the "Know How" in 10 lessons


Why whole grain? 11
Why milled freshly? 15
Whole grain meal or whole grain flour? 16
About the order of the recipes in this book 17
Recommended to begin with: Whole wheat rolls 17
Why in addition theoretical instruction? 20
The household baking oven 21
To eat freshly baked whole grain breads and pastry? 23
Why we bake with finely ground whole grain flour 24
About common terms for flours and breads 25
Variations of humidity in cereal grains 27
How to rework the dough 29
Which appliances are needed 30
"Hulled" cereal grains? 32
Whole sea salt 34
Aren't lye articles noxious? 35
Preconditions for private and professional use 37
The question of digestibility 38
Linseed needs especially fast processing 39
How to coil a pretzel? 40
"Copy it - but copy it precisely!" 41
Why water should be weighed, not measured 42
For spices and salt: The letter balance 42
Why no processing aids and no mold prevention aid 43
How to prevent mold 43
If the roper pounces 45
Use of spices 46
How to convert recipes into other quantities 47
When is a bread "well done"? 48
About fats 49
Why it's wrong to dissolve yeast in warm water 51
Healthy nutrition - a matter of knowledge 51
About baking temperatures 55
Doesn't the baking heat destroy the vital substances? 56
Baking powder 58
Instruction chapters mastered! 59
Shape of the whole grain short paste pretzel 60
Recipes 61
Some temperatures Celsius/Fahrenheit 62
Some hints concerning the recipes 63
Whole grain wheat rolls 64
Whole grain wheat bread 66
Whole grain spelt wheat bread 68
Whole grain 3-stages-sourdough rye bread 70
Whole grain rye and wheat bread 72
Whole grain wheat rolls with poppy seeds 74
Whole grain wheat rolls with raisins 76
Whole grain wheat rolls with raisins and nuts 78
Whole grain wheat rolls with linseed 80
Whole grain lye pretzels 82
Whole grain wheat sandwich bread 84
Whole grain short paste pretzel 86
Whole grain wheat twist 88
Whole grain Christmas baked goods 90
Some further information 91
Basically wrong: More medicine, more diseases?!? 93

Book: "Whole Grain Baking" by Dr. Johann Georg Schnitzer, First English Edition, 2004

Dr. Johann Georg Schnitzer
Whole Grain Baking
for Housewives and Hobby-Bakers
10 Lessons Basic Knowledge, 14 Types of Bread and Pastry
First English Edition, 2004
96 Pages, € 24 per copy + postage   Order Page

Book: "Whole Grain Baking" by Dr. Johann Georg Schnitzer, First English Edition, 2004

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