Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.


Baking with "Healthy Bread in Five Minutes a Day"

Recommended Posts

Just wondering if anyone else has been baking from this book, the sequel to "Artisan Bread in 5 Minutes a Day". I got mine this fall, have made a few things from it but after reading the thread on the first book, am ready to dig in even more enthusiastically. So far I've made the olive oil bread and the flax baguettes, and just started the dough for the 100% plain and simple whole wheat bread today. I'm intrigued by the whole wheat brioche dough, may have to try that next.

Share this post

Link to post
Share on other sites

I love the pumpkin brioche! It's great for french bread, and it's my favorite for the crescent roll recipe, too. I like the master, and my husband likes the flax. And not that I've done a lot of gluten-free baking, but of the maybe four loaves of gf bread I tried making, their gf olive oil bread was by far the best.

Share this post

Link to post
Share on other sites

I don't know anything aout either book. What accounts for this book being healthy as compared to the first book?

Share this post

Link to post
Share on other sites

More recipes that use whole grains, fruits, vegetables and some that are gluten-free. Having great success with the first book, I got some vital wheat gluten, more ww flour and started in on the new book. I think I need more practice, as I'm not getting the rise on the ww breads I've tried so far (understanding they don't behave like their more white-flour brethren). Next up, getting some flaxseed for the ww and flaxseed recipe.

And since I've been making more middle eastern dishes, I've got a bookmark on the tabbouleh bread with parsley, garlic and bulgar.

Share this post

Link to post
Share on other sites

Thanks hsm! I'm into health. I love flax. Should I start with book 2?

I have never baked any bread before. I buy Dave's Killer Bread and am hoping I can replace it with my own loaves.

Doing some browsing I notice I need a special container, peel and baking stone. Are they must-haves right from the start?

Share this post

Link to post
Share on other sites

Hi flourgirl. Welcome to breadmaking.

Special container? No - any suitably-sized, clean plastic or glass (or stainless steel, I suppose) bowl or bucket will be just fine. If your container doesn't have a lid, use plastic wrap (it doesn't need a tight seal in the fridge, but you don't want it too loose either - I find my dough can get a crust on top which affects the texture a bit).

Peel? Not really. I use a thin sheet of aluminium which as a baking tray in a past life.

Stone? Useful, but not essential (and an advantage of NOT using one is you don't have to preheat the oven for as long before you put the loaf in).

Just dive in. I've found the basic recipe from the first book is about as forgiving as it gets. I don't own book 2, but doing healthy variants of book 1's basic dough is a piece of cake (to coin a phrase ...).

Let's see your results.

Share this post

Link to post
Share on other sites

Thank you lesliec !! Your advice is much appreciated. From doing searches on Amazon and King Arthur Flour I thought i needed to buy a whole new set of bread-making gear. Whew!! That's a relief.

I will definitely post pictures after I make my first loaf

Thanks again :smile:

Share this post

Link to post
Share on other sites

Flourgirl, I got a stone and peel at BB&B for under $20. I also use parchment paper, but that's all to make this pretty foolproof (important for me!). Whatever you choose to use, I second lesliec's suggestion to start with the forgiving basic recipe (available online) or the light whole wheat (uses one cup of ww flour + 5 1/2 cups of regular).

I once made 3 loaves in different styles from that one recipe and brought them to a dinner at friends. Two people asked if I had a bread oven! :laugh: (I have a old electric GE I will be replacing soon, but I fear the newer oven won't get me the same results!)

Share this post

Link to post
Share on other sites

That's a very nice compliment they gave you!

I like your idea about trying the online recipe. Is it on the book's website? I have white whole wheat flour in the house so it would work out perfectly. I usually dive right into things, buy everything imaginable even before I know if it will work for me. This will be the wiser thing to do.

I know how you feel about your oven. I feel the same exact way about mine. When I bake at my sons's house, the attachment to my own oven grows even stronger. He has a major oven and I don't like how it bakes. I like my ordinary Whirlpool.

Share this post

Link to post
Share on other sites

  • Similar Content

    • By Doofa
      FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or grilled/BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.

      Lean Beef
      Fairly lean beef is cut into slivers

      Sliced  Beef

      Chopped garlic
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce and Shaoxing wine. You don't want to flood it. Set aside for as long as you can.

      Mild Green Chilli Pepper
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.

      Chopped Green Pepper
      Fire up the wok, add oil (I use rice bran oil, but any  vegetable oil except olive oil would be fine) and stir fry the meat mixture until the meat is just done. 

      Frying Tonight
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them

      In with the peppers
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.

      Bai Ji Bing
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 

      Nearly there
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.

      The final product.
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
      Bread Recipe
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
      Preheat oven to 190C/370F.
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By flippant
      I've had the CSO for a number of years now, but have yet to actually bake bread in it.
      Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening.
      To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO.
      Thank you!
    • By trfl
      Dear fellow bakers,
      We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient. 
      We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it.
      I am seeking your help to know your opinion of the product and how the story is told.
      LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done!
      So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making.
      The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F)
      With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread.
      While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment.
      You can find the details and more images on http://trfl.nl/LoafNest  [still a little bit work in progress] and http://trfl.nl/loafnest-gallery 
      What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions.
      I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor. 

    • By Chris Hennes
      Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
  • Recently Browsing   0 members

    No registered users viewing this page.