Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Zoe Francois, Jeff Hertzberg MD Page A
Authors: Zoe Francois, Jeff Hertzberg MD
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grain spelt instead of whole wheat if you like.
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.
7 cups whole wheat flour (or substitute whole grain spelt flour
1½ tablespoons granulated yeast, or 2 packets ( decrease to taste )
1 tablespoon kosher salt ( increase or decrease to taste )
¼ cup vital wheat gluten
3¾ cups lukewarm water
1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2. Add the water and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use it over the next 10 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet without using a pizza peel.
7. Thirty minutes before baking time, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread.
8. Just before baking, use a pastry brush to paint the top with water. Slash the loaf with ¼-inch-deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door (see Chapter 3 for steam alternatives). Bake for about 30 to 35 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack two-thirds of the way through baking. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow the bread to cool on a rack before slicing and eating.
VARIATION: Traditional American-Style Honey Whole Wheat Bread
Add ½ cup of honey, and decrease the water by ½ cup (you don’t need to carefully dissolve it in the water before mixing). The result will be a more tender, kid-friendly loaf that is very traditional in the United States. Bake in a lightly greased loaf pan, using a 2-pound (cantaloupe-size) piece of dough. Decrease the temperature to 350°F, and increase baking time to 50 to 60 minutes.
100% Whole Wheat Bread with Olive Oil
Olive oil and whole wheat are perfect partners in bread. The oil is rich in monounsaturates, so it’s a great way for healthy fats to complement the nutrients in whole wheat. The dough makes marvelous free-form loaves, pizza, and an Algerian flatbread that is unlike anything you’ve ever tried.
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.
7 cups whole wheat flour
1½ tablespoons granulated yeast, or 2 packets ( decrease to taste )
1 tablespoon kosher salt ( increase or decrease to taste )
¼ cup vital wheat gluten
3½ cups lukewarm water
½ cup olive oil
1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-quart
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.
7 cups whole wheat flour (or substitute whole grain spelt flour
1½ tablespoons granulated yeast, or 2 packets ( decrease to taste )
1 tablespoon kosher salt ( increase or decrease to taste )
¼ cup vital wheat gluten
3¾ cups lukewarm water
1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2. Add the water and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use it over the next 10 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet without using a pizza peel.
7. Thirty minutes before baking time, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread.
8. Just before baking, use a pastry brush to paint the top with water. Slash the loaf with ¼-inch-deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door (see Chapter 3 for steam alternatives). Bake for about 30 to 35 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack two-thirds of the way through baking. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow the bread to cool on a rack before slicing and eating.
VARIATION: Traditional American-Style Honey Whole Wheat Bread
Add ½ cup of honey, and decrease the water by ½ cup (you don’t need to carefully dissolve it in the water before mixing). The result will be a more tender, kid-friendly loaf that is very traditional in the United States. Bake in a lightly greased loaf pan, using a 2-pound (cantaloupe-size) piece of dough. Decrease the temperature to 350°F, and increase baking time to 50 to 60 minutes.
100% Whole Wheat Bread with Olive Oil
Olive oil and whole wheat are perfect partners in bread. The oil is rich in monounsaturates, so it’s a great way for healthy fats to complement the nutrients in whole wheat. The dough makes marvelous free-form loaves, pizza, and an Algerian flatbread that is unlike anything you’ve ever tried.
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.
7 cups whole wheat flour
1½ tablespoons granulated yeast, or 2 packets ( decrease to taste )
1 tablespoon kosher salt ( increase or decrease to taste )
¼ cup vital wheat gluten
3½ cups lukewarm water
½ cup olive oil
1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-quart
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