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 B
Authors: Zoe Francois, Jeff Hertzberg MD
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bowl, or a lidded (not airtight) food container.
2. Add the liquid ingredients 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 7 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. Elongate the ball into a narrow oval. 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 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.
Vollkornbrot: 100% Whole Grain
Vollkornbrot is German for “whole kernel bread,” so to make an authentic one, you need to find some wheat or rye berries—the whole, unbroken kernels of grain (they’re not really berries). Rye berries are hard to find, but natural foods co-ops often carry wheat berries and whole rye flakes (flattened-out rye berries), or you can order these ingredients from King Arthur Flour. The result is a 100% whole grain loaf that is rustic, hearty, and moist—perfect when sliced thinly, slathered with butter, and topped with smoked fish, cold cuts, or cheese.
Because of the high quantity of grains, this dough is not worked like most. The dough has little resiliency, and you can’t tightly shape it; just press the dough into the shape you want. Don’t expect a lot of rising during the long (2-hour) resting time after shaping.
“German bread is among the best in the world even though much of it is sold in supermarkets today. Even there, everything’s baked on the premises according to methods that haven’t really changed much since the days of the corner bakery. So on my first day as a tourist in Germany, off I went into a supermarket to buy a loaf of vollkornbrot. One semester of college German sufficed to make the precious loaf appear, but unfortunately a friend traveling with me turned to ask me quietly, ‘Is that one FRESH?’ Not quietly enough—the words are pretty much the same in German. The now-crabby bakery lady withered us with an outraged ‘Ja, das ist FRISCH!’” —Jeff
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Any leftover dough can be made into
2. Add the liquid ingredients 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 7 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. Elongate the ball into a narrow oval. 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 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.
Vollkornbrot: 100% Whole Grain
Vollkornbrot is German for “whole kernel bread,” so to make an authentic one, you need to find some wheat or rye berries—the whole, unbroken kernels of grain (they’re not really berries). Rye berries are hard to find, but natural foods co-ops often carry wheat berries and whole rye flakes (flattened-out rye berries), or you can order these ingredients from King Arthur Flour. The result is a 100% whole grain loaf that is rustic, hearty, and moist—perfect when sliced thinly, slathered with butter, and topped with smoked fish, cold cuts, or cheese.
Because of the high quantity of grains, this dough is not worked like most. The dough has little resiliency, and you can’t tightly shape it; just press the dough into the shape you want. Don’t expect a lot of rising during the long (2-hour) resting time after shaping.
“German bread is among the best in the world even though much of it is sold in supermarkets today. Even there, everything’s baked on the premises according to methods that haven’t really changed much since the days of the corner bakery. So on my first day as a tourist in Germany, off I went into a supermarket to buy a loaf of vollkornbrot. One semester of college German sufficed to make the precious loaf appear, but unfortunately a friend traveling with me turned to ask me quietly, ‘Is that one FRESH?’ Not quietly enough—the words are pretty much the same in German. The now-crabby bakery lady withered us with an outraged ‘Ja, das ist FRISCH!’” —Jeff
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Any leftover dough can be made into
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