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Healthy Bread in Five Minutes a Day: The Artisan Revolution Continues with Whole Grains, Fruits, and Vegetables
With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established method and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in. Health-conscious bread eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers. For all who discovered artisan bread through the first book and for health-conscious breadlovers everywhere, this book is a must-have. Includes Recipes
• Whole Grain Pizza with Roasted Red Peppers and Fontina • Turkish-Style Pita Bread with Black Sesame Seeds • Cherry Tomato Baguette • Gluten-Free Rosemary Parmesan Bread Sticks • Spicy Chile Whole Grain Snack Crackers • Quinoa Bread • Pistachio Swirled Brioche
• Whole Grain Pizza with Roasted Red Peppers and Fontina • Turkish-Style Pita Bread with Black Sesame Seeds • Cherry Tomato Baguette • Gluten-Free Rosemary Parmesan Bread Sticks • Spicy Chile Whole Grain Snack Crackers • Quinoa Bread • Pistachio Swirled Brioche
336 pages, Hardcover
First published October 13, 2009
154 people are currently reading
3110 people want to read
About the author
Jeff Hertzberg
10 books54 followersJeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. His interests in baking & preventive health sparked a quest to apply the techniques of Artisan Bread in Five Minutes a Day to healthier ingredients. He lives in Minneapolis with his wife & two daughters.
--from the author's website
http://us.macmillan.com/author/jeffhe...
--from the author's website
http://us.macmillan.com/author/jeffhe...
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Displaying 1 - 30 of 129 reviews
March 30, 2012
So far I've tried:
~Artisan Loaf with Seed Mixture
~Hearty Whole Wheat Sandwich Loaf
~Whole Grain Garlic Knots with Parsley and Olive Oil
~Roasted Garlic Bread
The recipes are super-duper easy. It takes about 15-20 minutes to make the dough. On baking day, it's about 5-10 minutes of hands-on time.
Each recipe makes anywhere from 3-4 loaves. Baking bread could not be easier and everything is tasty!
~Artisan Loaf with Seed Mixture
~Hearty Whole Wheat Sandwich Loaf
~Whole Grain Garlic Knots with Parsley and Olive Oil
~Roasted Garlic Bread
The recipes are super-duper easy. It takes about 15-20 minutes to make the dough. On baking day, it's about 5-10 minutes of hands-on time.
Each recipe makes anywhere from 3-4 loaves. Baking bread could not be easier and everything is tasty!
December 31, 2009
I don't bake. It's that simple. Even though I would love to get in the kitchen and whip up some baked goods, as a busy mom, I don't have the time to do it. Plus, everything I would bake would make me gain so much weight it is impossible for me to justify baking a cake or making a batch of cookies, no matter how fun it would be.
Bread, though, especially the kind that tastes very gourmet, is a different story. Although I am in love with bread, I can control myself with a loaf of bread better than a three-layer cake resting on my countertops. So, if I'm going to bake, it might as well be bread.
Healthy Bread in Five Minutes a Day is my kind of book. It has simple, quick recipes for delicious breads like Cinnamon-Raisin Whole Wheat Bagels (pg 74) and Lentil Curry Bread (pg. 168).
It is undeniable that Dr. Jeff Hertzberg and Zoe Francois put a lot of effort into devising recipes that laymen like me can master. Even though baking bread is an art that is centuries' old, they are confident in those of us who have never made a loaf of bread in our lives. Throughout the book, Hertizberg and Francois make us believe that we can be rather decent bread bakers and I believe them. The recipes look easy to follow and their selection of bread recipes makes my mouth water every time I begin flipping pages.
As a bread novice I love that Hertzberg and Francois give lessons about ingredients and technique instead of rattling off recipes that everyday people can't relate to. Hertzberg and Francois have done us a big favor. They have upped the ante on gourmet bread and have taught us that it doesn't take buying a $7 loaf of specialty bread to make us feel like gourmands. We can make that $7 loaf of bread ourselves, only cheaper.
Bread, though, especially the kind that tastes very gourmet, is a different story. Although I am in love with bread, I can control myself with a loaf of bread better than a three-layer cake resting on my countertops. So, if I'm going to bake, it might as well be bread.
Healthy Bread in Five Minutes a Day is my kind of book. It has simple, quick recipes for delicious breads like Cinnamon-Raisin Whole Wheat Bagels (pg 74) and Lentil Curry Bread (pg. 168).
It is undeniable that Dr. Jeff Hertzberg and Zoe Francois put a lot of effort into devising recipes that laymen like me can master. Even though baking bread is an art that is centuries' old, they are confident in those of us who have never made a loaf of bread in our lives. Throughout the book, Hertizberg and Francois make us believe that we can be rather decent bread bakers and I believe them. The recipes look easy to follow and their selection of bread recipes makes my mouth water every time I begin flipping pages.
As a bread novice I love that Hertzberg and Francois give lessons about ingredients and technique instead of rattling off recipes that everyday people can't relate to. Hertzberg and Francois have done us a big favor. They have upped the ante on gourmet bread and have taught us that it doesn't take buying a $7 loaf of specialty bread to make us feel like gourmands. We can make that $7 loaf of bread ourselves, only cheaper.
October 1, 2016
Cookbook. A follow-up to their previous book, this explores using the no-knead method with whole grains, gluten-free flours, natural sweeteners, healthy nuts and seeds, beets, you know, whatever's handy.
There's a great introduction to the different kinds of flours and ingredients used in the recipes. It also goes over possible substitutions and includes a conversion chart from volume to weight if that's how you roll. There's some refinement of the original method, which I appreciated. You can easily reduce or increase the amount of salt, or, if you find the breads taste too much like beer, reduce the amount of yeast; they go over the consequences of each, and how those changes affect the bread-making process.
The beginning covers a lot of the same ground as the previous book -- tools needed, how to shape loaves, troubleshooting -- but unlike the first book, almost all of these one hundred recipes are breads, not things to eat with bread. The recipes are easy to use and follow and there are lots of informative sidebars, though still not enough pictures for my liking.
Again, these recipes are ideal for those who do not have the time, ability, or attention span to make traditional breads, with the added benefit of more ingredient choices and the option to cook gluten-free.
Four stars. Not only is this a great method for quick bread, it's a great cookbook too.
There's a great introduction to the different kinds of flours and ingredients used in the recipes. It also goes over possible substitutions and includes a conversion chart from volume to weight if that's how you roll. There's some refinement of the original method, which I appreciated. You can easily reduce or increase the amount of salt, or, if you find the breads taste too much like beer, reduce the amount of yeast; they go over the consequences of each, and how those changes affect the bread-making process.
The beginning covers a lot of the same ground as the previous book -- tools needed, how to shape loaves, troubleshooting -- but unlike the first book, almost all of these one hundred recipes are breads, not things to eat with bread. The recipes are easy to use and follow and there are lots of informative sidebars, though still not enough pictures for my liking.
Again, these recipes are ideal for those who do not have the time, ability, or attention span to make traditional breads, with the added benefit of more ingredient choices and the option to cook gluten-free.
Four stars. Not only is this a great method for quick bread, it's a great cookbook too.
January 28, 2011
I'm in love with this cookbook. I've had it a few weeks, and so far I've tried three of the "master" recipes, and from those three types of bread dough have made many types of bread, breadsticks, and even pizza. In an affort to get my son to eat healthier foods, I've started making the bread for the sandwiches in his lunchbox, and he LOVES the whole wheat sandwich bread that I made from this book. I love how easy and convenient it is. It's super easy to mix together some dough ingredients, let it rise a couple of hours, and then stick it in the fridge to bake another day. From most of the recipes, you can make up to four loaves of bread or variations over the next couple of weeks (or five days, if the recipe includes eggs or milk). When you're ready to bake, you pull out a portion of the dough from the refrigerator, let it rise on the countertop for an hour or so, and bake. Literally, takes a minute to shape the dough into bread (or pizza crust, or rolls, etc.). Baking is a breeze with my baking stone, and the crust on the bread is perfect! I'm eager to try additional recipes, and I've even ordered some of the more obscure specialty flours from a health food store, just to see if we like some of the other bread varieties (totally not necessary to enjoy this book, but fun for me). Most of the recipes use whole wheat flour and other ingredients that are easily found in our small town. There is a chapter on adding fruits and veggies to breads, and I'm going to have to try a few of those, as my son loves bread but hates fruits and veggies. Also, if you need gluten-free breads, there is a chapter on that. Overall, I think this is a very useable cookbook. The techniques in this book make it easy to work full time and still have fresh bread for dinner each night, if you want.
January 24, 2011
I loved the boule master recipe from the first book (Artisan Bread in Five Minutes a Day). But I was a little dismayed at how heavy the other recipes were, calorie-wise. And voila! The authors come up with this gem. I have made whole wheat garlic knots, whole wheat sandwich bread, and have a half batch of quinoa bread in the fridge ready to be made whenever I want it (tomorrow, probably). Next up: the lentil curry loaf, corn bread, wild rice pilaf bread, tabbouleh bread, and perhaps I'll take a crack at the pita bread, too. The authors worked very hard to make homemade bread-making easy and enjoyable. They have a helpful website and instructional videos online, too. I hope to be tackling the fabulous recipes in this book for a very long time.
November 23, 2014
Terrific quick, healthy recipes. Have made bread four times already using the new no knead techniques, but these work just as well with my old tried and true method.
April 28, 2010
Even though I absolutely love everything about the original 5-minute bread and agree with everything I've read so far in this book, for some reason I find myself wanting to argue all the time with the informative chapters. Not sure what's up with that. But I'm very excited about most of the recipes, especially the ones involving garlic. Mixed up a batch of the master recipe this morning; eagerly awaiting the results. I was concerned that it would take a lot longer than the regular version because there are a lot more ingredients, plus for this one, you mix all the dry ingredients together in a bowl, including all the flour, then throw in all the water and mix your brains out. Normally I hate that kind of recipe, but this dough is so wet, it worked fine and was way easier to mix than I expected.
Another thing that was bothering me was the authors' recurring admonition: do not knead! (usually in bold, no less!) But why? I like kneading bread. Can't I just a little bit? Will it mess it up, or is it just not necessary? I haven't seen anything in the book to answer this, although I have skipped and skimmed wildly, so it could well be in there somewhere. But this morning as I was mixing up the dough, I figured it out: this dough is just way too wet and sticky to knead. You'd end up with a total mess! And then you'd start adding lots of flour to get it to the point where it was workable, and that would ruin the recipe. Now I feel satisfied with the no-kneading policy, but it would have been nice if the authors had just explained that instead of being all unilateral about it.
...
I really wanted to like this. I mean, the healthiness of whole grain combined with the convenience of having bread dough perpetually on hand for fresh bread any time? That would be a score and a half!!
In reality, though, I just don't like this bread. We made the main master recipe (p. 53) and made two loaves from it. Both were kind of dense, with a strong taste and some bitter notes. I really enjoyed the flavor of the toasted poppy seeds we stuck to the top, but otherwise, did not like this bread. It made great fluffer-nutter sandwiches but was too earthy and bitter to be eaten without being slathered with something sweet. We also made garlic knots (p. 64) and honey-cinnamon sticky buns (p. 292) from the same dough. The garlic knots are ok if you dip them in lots more olive oil, but still not great. The sticky buns came out a goopy mess--the dough never quite cooked entirely, despite extra baking time, and all the honey stuff still failed to completely cover or overbalance the flavor of the dough. In addition to the unappealing flavor, the dough had a flaccid, overly wet texture that was a hassle to work with and never quite baked out, producing bread with a strangely sticky crumb. I hope it comes out better with a fancier kind of flour or something--I just had ordinary whole wheat flour from the grocery store--because honestly, if this was my recipe, I would not have published it anywhere, let alone built a whole book around it.
I might consider still making the mega-garlic bread involving two whole heads of roasted garlic--that one involves a different dough base that may taste better--but otherwise, I'm done with this book. There are a bunch of other dough bases besides the master recipe, but I'm tired of messing around. I adore the original (non-whole-grain) master recipe, and it meets my bread needs well. I'd rather get back to making fabulous bread than keep experimenting and producing dense, bad-tasting bread. Fluffer-nutters are fun, but let's face it, if the goal is to eat healthier food (oh yeah, that's why I tried this whole grain stuff!), I don't think fluffer-nutters are quite the way to go, whole wheat or not.
Another thing that was bothering me was the authors' recurring admonition: do not knead! (usually in bold, no less!) But why? I like kneading bread. Can't I just a little bit? Will it mess it up, or is it just not necessary? I haven't seen anything in the book to answer this, although I have skipped and skimmed wildly, so it could well be in there somewhere. But this morning as I was mixing up the dough, I figured it out: this dough is just way too wet and sticky to knead. You'd end up with a total mess! And then you'd start adding lots of flour to get it to the point where it was workable, and that would ruin the recipe. Now I feel satisfied with the no-kneading policy, but it would have been nice if the authors had just explained that instead of being all unilateral about it.
...
I really wanted to like this. I mean, the healthiness of whole grain combined with the convenience of having bread dough perpetually on hand for fresh bread any time? That would be a score and a half!!
In reality, though, I just don't like this bread. We made the main master recipe (p. 53) and made two loaves from it. Both were kind of dense, with a strong taste and some bitter notes. I really enjoyed the flavor of the toasted poppy seeds we stuck to the top, but otherwise, did not like this bread. It made great fluffer-nutter sandwiches but was too earthy and bitter to be eaten without being slathered with something sweet. We also made garlic knots (p. 64) and honey-cinnamon sticky buns (p. 292) from the same dough. The garlic knots are ok if you dip them in lots more olive oil, but still not great. The sticky buns came out a goopy mess--the dough never quite cooked entirely, despite extra baking time, and all the honey stuff still failed to completely cover or overbalance the flavor of the dough. In addition to the unappealing flavor, the dough had a flaccid, overly wet texture that was a hassle to work with and never quite baked out, producing bread with a strangely sticky crumb. I hope it comes out better with a fancier kind of flour or something--I just had ordinary whole wheat flour from the grocery store--because honestly, if this was my recipe, I would not have published it anywhere, let alone built a whole book around it.
I might consider still making the mega-garlic bread involving two whole heads of roasted garlic--that one involves a different dough base that may taste better--but otherwise, I'm done with this book. There are a bunch of other dough bases besides the master recipe, but I'm tired of messing around. I adore the original (non-whole-grain) master recipe, and it meets my bread needs well. I'd rather get back to making fabulous bread than keep experimenting and producing dense, bad-tasting bread. Fluffer-nutters are fun, but let's face it, if the goal is to eat healthier food (oh yeah, that's why I tried this whole grain stuff!), I don't think fluffer-nutters are quite the way to go, whole wheat or not.
December 14, 2011
I still can't believe that I'm making my own bread. My husband comes home from work and the first words out of his mouth are, "Where is the bread?" It's going to take a while for me to get the schedule down for mixing/baking so I can have a continuous bread supply. Some of the recipes recommend baking at least 24 hours after mixing the bread. I only have room in the refrigerator for one batch of dough, so it's a learning process.
Also, we had a sudden change in weather and humidity recently and it threw off my bread. It's cold, so it's taking longer for the bread to rise. Not every loaf is coming out perfectly, but it's a learning process. The dough is pretty forgiving. One batch came out too dry, so I mixed in a little water, waited and it did fine. I mixed more flour into a very wet dough and that turned out okay too. The book recommends a scoop & sweep method, but I tend to get less flour because I'm scooping from a plastic or paper bag instead of a hard-sided container.
I'm not sure if we're saving that much money because I like to bake the more special loaves with the chunks in them. While it's not as cheap as the basic recipe, it's a whole lot cheaper than buying artisan bread.
The loaves definitely have the taste and texture of whole grain bread (not white), but my family loves it. Even my son who has no front teeth, 5 loose teeth, and growing molars is somehow gnawing through the crispy crust.
If you buy the book, make sure you check for updates and corrections on their website. http://www.artisanbreadinfive.com/200...
Also, we had a sudden change in weather and humidity recently and it threw off my bread. It's cold, so it's taking longer for the bread to rise. Not every loaf is coming out perfectly, but it's a learning process. The dough is pretty forgiving. One batch came out too dry, so I mixed in a little water, waited and it did fine. I mixed more flour into a very wet dough and that turned out okay too. The book recommends a scoop & sweep method, but I tend to get less flour because I'm scooping from a plastic or paper bag instead of a hard-sided container.
I'm not sure if we're saving that much money because I like to bake the more special loaves with the chunks in them. While it's not as cheap as the basic recipe, it's a whole lot cheaper than buying artisan bread.
The loaves definitely have the taste and texture of whole grain bread (not white), but my family loves it. Even my son who has no front teeth, 5 loose teeth, and growing molars is somehow gnawing through the crispy crust.
If you buy the book, make sure you check for updates and corrections on their website. http://www.artisanbreadinfive.com/200...
December 25, 2017
This completely changes the game for bread. These guys have a simple method of creating bread on demand with minimal work.
Historically, the breadmaking process required you to go through a lot of work for each loaf. Kneading is required to line up the gluten strands into long chains that hold in the gas bubbles the yeast create, leading to a fluffy loaf. The technique of adding additional water to the dough, allows the gluten strands to line up on their own. This, coupled with modern refrigeration, allows you to prep an entire week's worth of dough and leave it in the fridge until it is needed.
I've been cooking no-knead bread for years now, but the overnight process keeps me from baking as often as I'd like, and sometimes we get tired of the same crusty boule. This book applies the no-knead technique to a hundred or more varieties of bread, so you can prep one large batch of dough, and make sandwich bread one day, baguettes the next, and even flatbread the day after.
They also cover various no-rise breads and other baked goods, to various degrees of success.
Take the nutritional info in the front with a grain of salt - within a few years the diet gurus will probably contradict half of it! But it was useful to read how different flours and other components change the loaf.
Historically, the breadmaking process required you to go through a lot of work for each loaf. Kneading is required to line up the gluten strands into long chains that hold in the gas bubbles the yeast create, leading to a fluffy loaf. The technique of adding additional water to the dough, allows the gluten strands to line up on their own. This, coupled with modern refrigeration, allows you to prep an entire week's worth of dough and leave it in the fridge until it is needed.
I've been cooking no-knead bread for years now, but the overnight process keeps me from baking as often as I'd like, and sometimes we get tired of the same crusty boule. This book applies the no-knead technique to a hundred or more varieties of bread, so you can prep one large batch of dough, and make sandwich bread one day, baguettes the next, and even flatbread the day after.
They also cover various no-rise breads and other baked goods, to various degrees of success.
Take the nutritional info in the front with a grain of salt - within a few years the diet gurus will probably contradict half of it! But it was useful to read how different flours and other components change the loaf.
December 21, 2009
I have recently been experimenting with baking my own bread and this is the best cookbook I’ve found. The recipes are both easy to follow and forgiving of mistakes. I absolutely love the method of making large batches of dough that can be kept for 2 weeks or more in the refrigerator. Then all you have to do is take some out, shape it, and give it a couple of hours to rise. It makes fresh bread for dinner, on a weeknight, easy and convenient.
There are many, many variations that allow for the variety I crave. So far I have made the basic whole wheat recipe which made a couple of regular loaves, some spicy crackers, and a loaf with cheese and olives. The flavor is complex and the loaves are hearty – definitely artisan style bread. For Thanksgiving I made the Pumpkin Pie Brioche first as rolls and then in a loaf. It produced beautiful rust colored bread with a lovely, slightly sweet flavor. A big hit for the holidays! Most recently I made the Whole Wheat Banana Bread, perfect for toast in the morning. There are so many variations I am eager to try – Pesto Pinenut Bread, Chocolate Expresso Bread, Cherry Tomato Baguettes, and the basic recipe as pizza crust. This has quickly become the most often used cookbook in my kitchen!
There are many, many variations that allow for the variety I crave. So far I have made the basic whole wheat recipe which made a couple of regular loaves, some spicy crackers, and a loaf with cheese and olives. The flavor is complex and the loaves are hearty – definitely artisan style bread. For Thanksgiving I made the Pumpkin Pie Brioche first as rolls and then in a loaf. It produced beautiful rust colored bread with a lovely, slightly sweet flavor. A big hit for the holidays! Most recently I made the Whole Wheat Banana Bread, perfect for toast in the morning. There are so many variations I am eager to try – Pesto Pinenut Bread, Chocolate Expresso Bread, Cherry Tomato Baguettes, and the basic recipe as pizza crust. This has quickly become the most often used cookbook in my kitchen!
November 19, 2009
I lOVE this book. The bread is so easy and tastes delicious and is good for you too. I have been working my way through the recipes and it has been a lot of fun. So far my favorites are the Quinoa bread and the Pumpkin Brioche. It is so great to have dough in the fridge ready to be pulled out and make breadsticks, flat breads, pizza, crescent rolls. Yum! You just dump the ingredients (the only ingredient that might not be common in your pantry is vital wheat gluten) into your kitchenaid and in under five it is mixed. Then you just let it rise and either bake it or put in the fridge for up to two weeks. The only special equipment you really need is a stone to bake the bread on. The other great thing is that the authors have a completely updated website that they visit often and actually respond to you personally about their recipes.
February 17, 2018
I've made the bread from Artisan Bread in Five Minutes a Day, so I am excited to try the whole-grain versions. I decided that before attempting the recipes, I would actually read the explanations behind the system. Now I'm even more excited to get baking.
January 13, 2018
Great cookbook for beginner bread bakers like myself! I've had several successful loafs of bread with this winning book! Thank you!
January 20, 2018
My first book on bread!
May 27, 2018
I love bread and grew up with Good Artisan Breads but they were difficult to find where I live now. This book has made it simple to bake the most delicious HEALTHY breads in just minutes a day.
April 16, 2019
I must say that I am kind of disappointed in this cookbook. I have had it sitting on a shelf for many years and it came well-recommended by a foodie that I admire-- most of her recipes are great hits and successes when I try them.
I was not so excited about the idea of only spending 5 minutes a day on baking bread (that can't be true either) as I was with the idea of baking the kind of flavourful, perfect-textured bread that my friend Wyona bakes. (Yes, I know that Wye has been a professional baker, etc., but the book held up this false promise).
The bread I have baked so far is not bad, per se, but it is blah-tasting and heavy. I am not thrilled with using vital gluten (what? extra gluten!!!???) in the recipe-- it makes it pretty heavy, I think. I find it not easily digested. I have had several bakes, experimenting each time with water amounts or the unbleached bread to whole grain bread and have included oats with great hopes.... haha. So far, it all turns out about the same: blah tasting, not really fragrant during the bake, and on the heavy side.
I even bought a Kitchen Aid stand-up machine. Ah well, nothing is lost there-- I will just resort to using the dough hook and make the recipes that Wyona has provided for me.
I may try a few more of the recipes, but most of them don't sound terribly appealing since I can almost imagine what they will taste like, using as they do, generally the same base ingredients and methods that I have already tried.
Maybe my house is too cold right now? Maybe the flour I bought is the problem? I will continue to try this sporadically, but not on the efficient daily basis I was hoping for.
I was not so excited about the idea of only spending 5 minutes a day on baking bread (that can't be true either) as I was with the idea of baking the kind of flavourful, perfect-textured bread that my friend Wyona bakes. (Yes, I know that Wye has been a professional baker, etc., but the book held up this false promise).
The bread I have baked so far is not bad, per se, but it is blah-tasting and heavy. I am not thrilled with using vital gluten (what? extra gluten!!!???) in the recipe-- it makes it pretty heavy, I think. I find it not easily digested. I have had several bakes, experimenting each time with water amounts or the unbleached bread to whole grain bread and have included oats with great hopes.... haha. So far, it all turns out about the same: blah tasting, not really fragrant during the bake, and on the heavy side.
I even bought a Kitchen Aid stand-up machine. Ah well, nothing is lost there-- I will just resort to using the dough hook and make the recipes that Wyona has provided for me.
I may try a few more of the recipes, but most of them don't sound terribly appealing since I can almost imagine what they will taste like, using as they do, generally the same base ingredients and methods that I have already tried.
Maybe my house is too cold right now? Maybe the flour I bought is the problem? I will continue to try this sporadically, but not on the efficient daily basis I was hoping for.
July 8, 2018
The 5 minutes a day is something of a scam.
December 2, 2019
Every single recipe requires added gluten or is gluten-free. Going back to their first book and basics.
Read
March 2, 2021Good idea, although I quit using the method. All the bread tasted like soudough and I didn't really like it. The time frame works and the method is worth trying. I should try it again soon.
January 14, 2010
This book is much like Artisan Bread in Five Minutes a Day, only the recipes contain whole grains, fruit or, vegetables. This book can stand alone because the introductory text includes all of the basic method information again, as well as a discussion of the ingredients used in the recipes.
I've tried out two of the recipes - the Master Recipe on pg. 53 and the Whole Wheat Banana Bread on pg. 200.
The Master Recipe turned out interesting loaves of bread. I've made it twice and the two batches were very different. The color of the inside of the loaves isn't as pretty as I'd like, it has a bit of a gray tinge. And the earlier loaves were better than later. I don't think that the whole grain version stores as well as the original white flour master recipe - the loaves baked after 10 days of dough storage did not rise (after all day on the counter) and ended up as chicken snacks. Grr! I'll try some of the higher altitude suggestions next time and see if they make a difference - it needs some tweaking. I am planning to try making the cinnamon raisin bagels out of the rest of my dough.
The Banana Bread was gross to me. My kids ate it, but I thought it was nasty. I guess I am just used to banana bread tasting like (and having the texture of)cake or muffins. Yeasted whole wheat bread that tasted of bananas was not appetizing - just reminded me of those banana chips the janitor in grade school used to get out whenever somebody...well, you remember!
A big hang up for me is the fact that the authors have reduced the amount of salt in the recipes (as explained on pg. 17). My feeling is that when you are cooking with whole grains, you need more salt. Sure, I can adjust it myself, but that means that I either will be eating several loaves of over or under-salted bread. Ick! I bought a cookbook so I wouldn't have to conduct the experiments myself. Both of the recipes I tried were undersalted. I added more the second time I made the Master Recipe, but it still wasn't enough.
I'll be trying out more of the recipes - I'll update this as I go. But for now, I'd have to say that I like the original white flour version better than the whole wheat. And I still prefer the flavor and texture of the Cooks Illustrated No Knead Bread over either of the Artisan Bread Master Recipes.
I've tried out two of the recipes - the Master Recipe on pg. 53 and the Whole Wheat Banana Bread on pg. 200.
The Master Recipe turned out interesting loaves of bread. I've made it twice and the two batches were very different. The color of the inside of the loaves isn't as pretty as I'd like, it has a bit of a gray tinge. And the earlier loaves were better than later. I don't think that the whole grain version stores as well as the original white flour master recipe - the loaves baked after 10 days of dough storage did not rise (after all day on the counter) and ended up as chicken snacks. Grr! I'll try some of the higher altitude suggestions next time and see if they make a difference - it needs some tweaking. I am planning to try making the cinnamon raisin bagels out of the rest of my dough.
The Banana Bread was gross to me. My kids ate it, but I thought it was nasty. I guess I am just used to banana bread tasting like (and having the texture of)cake or muffins. Yeasted whole wheat bread that tasted of bananas was not appetizing - just reminded me of those banana chips the janitor in grade school used to get out whenever somebody...well, you remember!
A big hang up for me is the fact that the authors have reduced the amount of salt in the recipes (as explained on pg. 17). My feeling is that when you are cooking with whole grains, you need more salt. Sure, I can adjust it myself, but that means that I either will be eating several loaves of over or under-salted bread. Ick! I bought a cookbook so I wouldn't have to conduct the experiments myself. Both of the recipes I tried were undersalted. I added more the second time I made the Master Recipe, but it still wasn't enough.
I'll be trying out more of the recipes - I'll update this as I go. But for now, I'd have to say that I like the original white flour version better than the whole wheat. And I still prefer the flavor and texture of the Cooks Illustrated No Knead Bread over either of the Artisan Bread Master Recipes.
July 23, 2013
What a wonderful book. And what a wonderful concept! Bread that doesn't require kneading means good, fresh bread that even those with arthritis, carpal tunnel syndrome, or other motion-inhibiting disorders can make, entirely without pain.
From the same authors who gave us "Artisan Bread in Five Minutes a Day", this new volume uses the same time-and-energy saving leavening secrets. This time, however, we are creating more nutritious, fiber-rich breads from whole grains and other plant foods. That was a problem for me with the first book, since I try to keep up with the recommendations on eating more fruits, vegetables, and "non-abridged" grains. Which doesn't solve all potential dietary problems. I refuse to concede that chocolate and ice cream are not in the list of absolutely essential daily nutritional requirements.
Lots of tips, tricks, and troubleshooting solutions in this one, as in the first, and some wonderful ideas on combining grains, nuts, and other tasty substances. The glossary of rare/esoteric/locally unknown grains is most helpful for those bakers who may want to make some flavor discoveries on their own.
Equipment you may wish to use is listed in a special section close to the beginning of the book. The basic recipe suggests that the loaves be formed into spherical shapes and baked "free-form". However, there are also instructions for completing the baking process in bread pans, so you can either be a dough sculptor or a loafer.
Another positive aspect of baking with the five-minutes-a-day authors is that you have on hand the refrigerated, ready-to-bake loaves for days, so you can enjoy FRESH bread any time. While I can't promise that anyone can mix and shape the loaves in only five minutes (I can't, for one), the fifteen to thirty minutes it may take is well worth it. It is possible, with the proper attitude and the ability to keep the necessities in stock, to have freshly-baked bread every day of the year. Which is just what our waistlines really don't "knead"....
From the same authors who gave us "Artisan Bread in Five Minutes a Day", this new volume uses the same time-and-energy saving leavening secrets. This time, however, we are creating more nutritious, fiber-rich breads from whole grains and other plant foods. That was a problem for me with the first book, since I try to keep up with the recommendations on eating more fruits, vegetables, and "non-abridged" grains. Which doesn't solve all potential dietary problems. I refuse to concede that chocolate and ice cream are not in the list of absolutely essential daily nutritional requirements.
Lots of tips, tricks, and troubleshooting solutions in this one, as in the first, and some wonderful ideas on combining grains, nuts, and other tasty substances. The glossary of rare/esoteric/locally unknown grains is most helpful for those bakers who may want to make some flavor discoveries on their own.
Equipment you may wish to use is listed in a special section close to the beginning of the book. The basic recipe suggests that the loaves be formed into spherical shapes and baked "free-form". However, there are also instructions for completing the baking process in bread pans, so you can either be a dough sculptor or a loafer.
Another positive aspect of baking with the five-minutes-a-day authors is that you have on hand the refrigerated, ready-to-bake loaves for days, so you can enjoy FRESH bread any time. While I can't promise that anyone can mix and shape the loaves in only five minutes (I can't, for one), the fifteen to thirty minutes it may take is well worth it. It is possible, with the proper attitude and the ability to keep the necessities in stock, to have freshly-baked bread every day of the year. Which is just what our waistlines really don't "knead"....
January 9, 2010
The authors of Artisan Bread in Five Minutes a Day are back with a book full of healthier bread recipes. Hertzberg and Francois propose that anyone can make artisan bread quickly and easily by preparing enough dough for several loaves and storing it in the refrigerator until ready to bake. Obviously, their five minute a day time line does not include the time for the dough to rise or the actual baking time of the bread.
Healthy Bread in Five Minutes a Day contains not only great looking bread recipes but loads of information as well. The authors have chapters on ingredients and equipment that will be used in their bread making process. The tips and techniques chapter includes conversions for weighing ingredients in both U.S. and metric measurements. It also has problems with possible solutions and some of the most commonly asked questions from readers of the first book.
I love that the authors walk the baker step by step through the process using what they call "The Master Recipe." By also including variations on this, the baker should then have the necessary information to make any of the additional recipes which follow. The black and white photographs showing techniques are helpful and the book also includes several color photographs of some of the finished breads.
While I'm still not convinced that this method will be any easier than putting ingredients into my bread maker, I am looking forward to trying some of the recipes. For additional information and a couple of corrections to the book, check out the authors' website at www.healthybreadinfive.com
Healthy Bread in Five Minutes a Day contains not only great looking bread recipes but loads of information as well. The authors have chapters on ingredients and equipment that will be used in their bread making process. The tips and techniques chapter includes conversions for weighing ingredients in both U.S. and metric measurements. It also has problems with possible solutions and some of the most commonly asked questions from readers of the first book.
I love that the authors walk the baker step by step through the process using what they call "The Master Recipe." By also including variations on this, the baker should then have the necessary information to make any of the additional recipes which follow. The black and white photographs showing techniques are helpful and the book also includes several color photographs of some of the finished breads.
While I'm still not convinced that this method will be any easier than putting ingredients into my bread maker, I am looking forward to trying some of the recipes. For additional information and a couple of corrections to the book, check out the authors' website at www.healthybreadinfive.com
November 21, 2009
This cookbook is by the authors of Artisan Bread in Five Minutes a Day. It’s a hardcover book with a yummy looking dust jacket. The cookbook has 324 pages and ten chapters. The chapters include Introduction, Ingredients, Equipment, Tips and Techniques, The Master Recipe, Whole Grain Breads, Breads with Hidden Fruits and Vegetables, Flatbreads & Pizza, Gluten Free Breads and Pastries and Enriched Breads and Pastries from Healthy Ingredients.
This is not your typical bread book! The recipe list has me drooling and includes Garlic Studded Baguette, Gluten Free Cheddar and Sesame Bread and Chocolate Tangerine Bars! You will find breads that are sweet, savory and spicy. There are recipes that are great with main dishes and some that are great toasted with a cup of tea.
There is a beautiful section of color photographs in the center of the cookbook too! Plus there are several black and white photos throughout the cookbook that are used to explain techniques we may not be familiar with like making bagels.
I was really impressed with the section on Gluten Free Breads. Having a daughter that is gluten intolerant, you have no idea how hard it is to find recipes I can use that she can eat. Healthy Bread in Five Minutes a Day is a huge time saver. The basic premise is that you make a large base recipe and from that, you can make bread in batches over several days.
I’m going to make the Garlic Studded Baguette tomorrow! Yummmm!
This is not your typical bread book! The recipe list has me drooling and includes Garlic Studded Baguette, Gluten Free Cheddar and Sesame Bread and Chocolate Tangerine Bars! You will find breads that are sweet, savory and spicy. There are recipes that are great with main dishes and some that are great toasted with a cup of tea.
There is a beautiful section of color photographs in the center of the cookbook too! Plus there are several black and white photos throughout the cookbook that are used to explain techniques we may not be familiar with like making bagels.
I was really impressed with the section on Gluten Free Breads. Having a daughter that is gluten intolerant, you have no idea how hard it is to find recipes I can use that she can eat. Healthy Bread in Five Minutes a Day is a huge time saver. The basic premise is that you make a large base recipe and from that, you can make bread in batches over several days.
I’m going to make the Garlic Studded Baguette tomorrow! Yummmm!
January 25, 2011
I received this book a while ago, I have their other one from the library to compare.
Actually they are both great books. The older one centers mostly on white bread, I personally like the whole wheat bread. The Idea is that they make a basic Master Recipe that you mix without kneading, you just mix let stand for awhile and store the dough for up to a few weeks and use when needed.
Pull a lot of dough for yourself or pull more if you are having company it cannot be more simple. In my over 40 years of baking I have not made a bread that requires so little work, just in time for my old age. When most people are too tired to knead you can just be starting with this bread. It is amazing, think of it, you can make bread at a moments notice just grab a handful and let it sit I bit and bake voila home baked bread.
As I am comparing the both books I am noticing that they both have so much to bring to your bread table that buying both will be a good investment, one you will never regret.
Actually they are both great books. The older one centers mostly on white bread, I personally like the whole wheat bread. The Idea is that they make a basic Master Recipe that you mix without kneading, you just mix let stand for awhile and store the dough for up to a few weeks and use when needed.
Pull a lot of dough for yourself or pull more if you are having company it cannot be more simple. In my over 40 years of baking I have not made a bread that requires so little work, just in time for my old age. When most people are too tired to knead you can just be starting with this bread. It is amazing, think of it, you can make bread at a moments notice just grab a handful and let it sit I bit and bake voila home baked bread.
As I am comparing the both books I am noticing that they both have so much to bring to your bread table that buying both will be a good investment, one you will never regret.
December 8, 2009
I have their first book, Artisan Breads in Five Minutes a Day and while I loved the concept, I didn't end up making much from it because it relies so heavily on all-purpose flour and I've been making the switch to whole-wheat and other whole grain breads. I love that I can mix up some dough, leave it in my fridge, and bake various things from that dough over the course of the next week or so.
I currently have this title checked out from my library and am slowly going through making all the yummy sounding recipes - I have a ton flagged. The first loaves I made (the whole-wheat master recipe for a hearth bread and garlic-studded baguettes from the whole-wheat olive oil dough ) were great so I have now added it to my cart at Amazon. So far I am LOVING this book!!
I currently have this title checked out from my library and am slowly going through making all the yummy sounding recipes - I have a ton flagged. The first loaves I made (the whole-wheat master recipe for a hearth bread and garlic-studded baguettes from the whole-wheat olive oil dough ) were great so I have now added it to my cart at Amazon. So far I am LOVING this book!!
August 23, 2011
This book is a great sequel to the authors' first book "Artisan Bread in Five Minutes a Day," with bread recipes including 100% whole wheat, and other flours such as rye, buckwheat, cornmeal, millet, etc. However, the thing that caught my attention in the reviews I read about it, were the gluten free variations of "Bread in 5 Minutes a Day."
The gluten free bread I have made from this book is astonishingly delicious. Everyone in my family LOVES it, not just the gluten deprived persons. With recipes for gluten free pizza crust, cinnamon buns, baguettes, bread sticks, and more, I am sure you'll love this book. Gluten free, or not.
I strongly encourage you to get a hold of this book, via friend, library, or Amazon.
The gluten free bread I have made from this book is astonishingly delicious. Everyone in my family LOVES it, not just the gluten deprived persons. With recipes for gluten free pizza crust, cinnamon buns, baguettes, bread sticks, and more, I am sure you'll love this book. Gluten free, or not.
I strongly encourage you to get a hold of this book, via friend, library, or Amazon.
April 14, 2010
I'm totally jazzed about this method (see my review for Artisan Bread in Five Minutes a Day), but I got both books out of the library, and they're so similar that I kept accidentally picking up the wrong one, and not even realizing until I saw the other book with my bookmark waiting. I didn't finish reading this one because so much of the information was repeated. This one just felt like they were trying to get everything they could out of this 15 minutes, and repetition be damned.
So, read either one; they're pretty much the same. I am giving this one fewer stars because I was annoyed by the indenticality. (is "indenticality" a word? well, it is now).
So, read either one; they're pretty much the same. I am giving this one fewer stars because I was annoyed by the indenticality. (is "indenticality" a word? well, it is now).
September 27, 2011
The whole-grain companion to Artisan Bread in Five Minutes a Day1009996. It answered my question as to whether you can add gluten to no-knead recipes (the answer is yes!). I did think all the talk about health benefits was a bit cheesy—I just want to make good, whole-grain bread and I didn't get this book to have a lecture on nutrients.
These recipes worked better for me than just using white whole wheat flour in place of white in the recipes in the original book, which is what I was doing before. Unfortunately, the library wanted me to give this book back after four weeks. Guess I'll have to buy it! There are many more recipes here I want to try.
These recipes worked better for me than just using white whole wheat flour in place of white in the recipes in the original book, which is what I was doing before. Unfortunately, the library wanted me to give this book back after four weeks. Guess I'll have to buy it! There are many more recipes here I want to try.
September 8, 2011
This book and its predecessor got me baking bread again after a long hiatus. While the first book is useful for its base loaf, olive oil bread and sweet doughs, if I had to pick one of the two I'd take the Healthy book. It has some absolutely delicious breads. The Algerian flatbread was a hit in our house, and my German co-worker praised the Vollkornbrot as tasting as good as the bread her mother makes. You do need more specialized ingredients for these breads, like vital wheat gluten and the various seeds and specialty flours, but these days many of these are available at large grocery store chains. If not, there is King Arthur Flours' website.
March 11, 2015
I bought this book as an attempt to get more whole grains in my family's diet because I loved the first book so much. That said, this book just did not produce bread that tasted as good to me. Maybe it is personal taste and I just don't like whole grains as much, maybe I need more time to experiment with the recipes and in time I will come back to update this.
Another thing to be aware of when purchasing this book is that even though this book does give recipes that use whole wheat/whole grain flours, the majority of the recipes are not 100% whole wheat. Not a big deal to me, but may be to some.
Another thing to be aware of when purchasing this book is that even though this book does give recipes that use whole wheat/whole grain flours, the majority of the recipes are not 100% whole wheat. Not a big deal to me, but may be to some.
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