From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread.
http://us.macmillan.com/healthybreadinfiveminutesaday
Their first book was called stupendous, genius, and the holy grail of bread making. Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.
The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain.
Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have.
Visit www.HealthyBreadInFive.com for more information.
Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. Theyve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.
Agave nectar has been found to be worse for our bodies than high-fructose
corn syrup due to it being such a highly concentrated fructose. Small
amounts of sugar are a much healthier choice, interestingly enough. Maybe
you could try using molasses, especially blackstrap, since that’s got
potassium, iron, and various other vitamins and minerals.
Great method. Thanks for making a YouTube video for us!
I have an electric mill and grind hard red wheat berries to get make the
whole wheat flour. 4 Cups of wheat berries makes about the right amount of
whole wheat flour, with a little left over, which I keep in the freezer for
shaping the dough on baking day.
With the freshly milled flour, I find it needs surprisingly more water —
about 5 cups. My first try was a little too wet, but by adding a little
flour and giving it a quick (1 minute) knead and shape, I was able to get
it to the right consistency.
Thanks again for developing such an amazing method for fantastic fresh
bread!
AMAZING! I just started baking bread about 2 months ago, and this recipe
turned out BY FAR the most professional and delicious and great textured
and so easy and fun to manipulate the dough! The extra gluten I think
really makes the texture excellent, my dough rose much better than ever
before. Just an observation, I measured everything very carefully but
needed to add a full 1/2 cup extra water, and it definitely was not an
overly wet dough. Results , twice now in 1 week, were fantastic, and I am
very critical about my bread 🙂 Thank you so much. oh, and I made a small
substitution, 1.5 cups of the whole wheat flour for teff flour.
I just made my 2nd batch, the first was way too dry and unusable. The
second was better, but still very dry. I don’t think I should be doing the
scoop method.
What is the nutrition information for this bread such as carbohydrates
sodium protein etc…
I’ve got both books and tried many recipes from both. Not a bad loaf yet!
You don’t have to tell anyone how easy it is, let them think you worked
tirelessly to get it just right!
@GregJoshuaW : 450 degrees F
@stonelorry Watch the vid
can i make the dough mixture and store it for a while in fridge and bake in
batches over a few days, if so whats the max period pls
It looks like it took two days not five minutes.
Thanks Zoe and Jeff for sharing your successful bread making skills!! Love
your books and the bread.
that is the sexy bread making
It is stated clearly that the five minutes refers to the actual handling
time and is pretty close to the mark for plain loaves. The rising/proving
time and cooking time is not counted as you can do other things while that
is happening… I love these recipes as I have trouble with kneading bread
due to wrist and arm problems. Now I can still enjoy handling and shaping
the dough myself, not just dump it in the bread maker.
It is difficult to get wheat gluten easily to make whole wheat bread. Is
there anything else i can use? Please guide. Thanks Usha Rege
This recipe makes excellent bread. I used white whole wheat flour, which is
surprisingly very good. I don’t have a baking stone, so the crust was not
quite as crispy as theirs, but the bread still tasted great and had a good
crust and crumb. Also, the bread stayed fresh for several days at room
temperature.
thanks for thge receipe , cud u pls advise if i can store the remaining
dough in the same container and for long in the fridge, i have a small
family and will only really bake one loaf perhaps at a time .
They totally have the hots for each other
450
I’m so impressed, this truly is a fool proof recipe! The first time my
timing was seriously off: I had to step out while it was rising at room
temperature and was not able to return until 3 1/2 hrs later. Nevertheless
I really wanted to try it. I skipped the 90 min. sitting time because it
hadn’t been refrigerated yet and baked right away. Amazingly, 35 minutes
later I had a wonderful bread, very tasty, moist, with a beautiful brown
crust. Note: I did not even use “vital gluten”, only the yeast.
I would like to know how you would make this bread in loaf pans. I have
never made bread but I have the dough prepared and would like any help with
this
Just put the lid on my first try at this recipe and set the timer. My dough
sure wasn’t as wet as theirs. Triple checked measurements. Anyone else have
this happen. The master recipe seems to change depending on where it’s
found.
2:25 for the recipe ingredients.
Huh? No rye flour? No yeast? 2 hours?! Why refrigerating it? BTW, I like
patting it down and then let it rise again, so the holes become more
regular.
I have never used a stone, just a cookie sheet. Works great.