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 Their first book was called stupendous, genius, and the holy grail of bread making. Now, in their much-anticipated second book, Jeff Hertzberg, MD, 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 …
Video Rating: 4 / 5
Can this be done without a pizza stone?
@Topaz5866 the same, just a lot easier. No need to shape the loaf, so just fill the loaf pans (about half full), let rise and bake – delicious!!!
They forgot to mention the oven temperature setting in the video. Thanks GregJoshuaW.
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
Ignore the comments from the skeptics who have watched the video have not made the bread. Not only is this method as easy as it looks, but the resulting loaves are DELICIOUS! My ten year old makes bread using this method.
@GregJoshuaW : 450 degrees F
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.
2:25 for the recipe ingredients.
I just rented their other book from the library and I am amazed. I am an amateur classical artisan baker, but it takes long hours and plenty of work to create the classic artisan loaf. The rule of thumb with artisan baking is…. TIME TIME TIME! I am happy to say that this new method is amazing and saves me a lot of TIME TIME TIME. I have a pain de champagne dough (multigrain bread; 8 pounds) in the fridge and it smells wonderful but I haven’t even baked it yet; a nice buttery yeast smell.
@saminjoe1 You can store the dough for up to 14 days.
oops got reply in ur video
pls can u only specify if when i put the container in the fridge for the first night and following weeks for storage, should that be flly covered , cheers
oops got reply in ur video
pls can u only specify if when i put the container in the fridge for the first night and following weeks for storage, should that be flly covered , cheers
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
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 .
I’m super excited to find this — I’ve been doing variations on the NYT “no-knead” bread, and was using 2 parts whole wheat to 1 part all-purpose flour, but I have NOT been happy with the heavy results. Looks like the key to success here is the added Vital Wheat Gluten (which is fine with me, but unfortunately doesn’t help the gluten-averse).
I’m glad to see these folks using parchment paper, as it really solves the whole question of how to move the loaf around, on and off the peel, etc.
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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.
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@amundjoy not sure about this particular recipe (just about to try it) but in my years of baking bread i have not seen the dough look the same in each batch! It depends on the humidity in the air i guess, but my mother always said the flour measurements are approximate and you will need more or less depending on the day.
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.
It looks like it took two days not five minutes.
I a a trained chef that always had problems with bread, but with this method it is a no brainer. I am going to buy the book, no other book has made it this easy. I highly recommend trying this technique. Thanks, Jay
Thanks, your a nice couple…
OK, I made the dough today, it is as easy as it is shown on the video. Since I used freshly ground spelt flour, I did not need any extra gluten. I guess any flour would work.
A 4L ice cream bucket is to small, I had to divide the dough. I am soo looking forward to see /taste what the bread will be like. It is ALL good so far.
Thanks Zoe and Jeff for sharing your successful bread making skills!! Love your books and the bread.