Healthy Bread in Five Minutes a Day: The Artisan Revolution Continues with Whole Grains, Fruits, and Vegetables by Jeff HertzbergFrom 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, 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.
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.
Master Recipe from “New Healthy Bread in Five Minutes a Day” using Vital Wheat Gluten!
When we first wrote Artisan Bread in Five Minutes a Day in we were immediately asked how to convert the recipes to whole grains. We also discovered gluten-free flours and developed our first breads made with them. Storing the dough is why our recipes are different from all others and makes baking so fast. What is vital wheat gluten? Cover loosely leave lid open a crack or you can pierce a small hole in the lid, as you see above.
When we first wrote Artisan Bread in Five Minutes a Day in we were immediately asked how to convert the recipes to whole grains. We also discovered gluten-free flours and developed our first breads made with them. There is a vast chapter of tips and techniques, but we are always available here on the website for your questions. Whole grains can make for a drier results; all that bran soaks up water. But that was only part of it.
When we first wrote Artisan Bread in Five Minutes a Day in we were immediately asked how to convert the recipes to whole grains.
author of three men in a boat
Revised and Updated with New Recipes
Jeff Hertzberg, M. A fully revised and updated edition of the best-selling Healthy Bread in Five Minutes a Day —the quick and easy way to make nutritious whole grain artisan bread. Also new in this edition is a super-fast natural sourdough, weight equivalents for every dough recipe, and intriguing new oils like coconut, avocado, grapeseed, and flaxseed. With over a half-million copies in print, the Bread in Five series is the quick and easy way to create healthy breads that rival those of the finest bakeries in the world—with just five minutes a day of active preparation time. Now, on the heels of time sensitivity Hello… 5 minutes??? Bottom line, I would crawl across a desert of broken glass to hop into their loaf pan.
My wife, Laura, taught me to bake bread — it was something she brought to the marriage, along with a Honda Civic and her mother's Sunbeam mixer whose ball-bearings skittered across the floor the first time we tried to start it up. She'd learned to bake in the s, during a stint as bread baker in her college food co- op. It seemed like a lot of effort, but I naively thought it'd be a nice stress-reducing hobby to take up during an exhausting medical residency, and Laura was happy to relinquish the task to me. But with my hour workweeks, I gradually realized that I could save time by making bigger and bigger batches of wet dough, which could be stored in the refrigerator. We're happy to say that same lazy method works with whole wheat and with sourdough. No one is more excited than we are that we're still writing bread cookbooks, nine years after Artisan Bread in Five Minutes a Day , first published in with a second edition in Healthy Bread in Five Minutes a Day came in , and we got our chance to replace much of the white flour in the traditional European and American baker's pantry with whole grains, and added healthier oils, fats, nuts, fruits, and vegetables.