May 6 2011

Homemade Bread in 5 Minutes!

Breadlarge

A friend of mine gave me a great bread book, ‘Healthy Bread in Five Minutes a Day’ by Jeff Hertzberg and Zoe Francois.

There are a million great recipes and tips for baking homemade bread fast, easy and healthy!

You can find the book in the cookbook section of my store, and you can check out their website for interesting recipes and tips.

The last one I tried was such a big hit that I barely had enough left for my husband to try when he came home from work.

Luckily the recipe is enough for four loaves so I could make more the next day when the kids were begging me for more bread.

It’s full of protein and fiber so it’s great for breakfast or a snack with a little Earth Balance or jelly.

It only took about 5 minutes to make, as the title suggests, and then we baked it the next day because it’s easier to work with and tastes better after taking a little rest in the refrigerator overnight.

Ingredients:

2 1/2 Cups whole wheat flour

2 3/4 cups rye flour (not light or medium)

2 1/2 cups all purpose flour

1 1/2 tablespoons granulated yeast (2 packets)

1 tablespoon kosher salt

1 1/2 tablespoons caraway seeds (if you wish)

1/4 cup vital wheat gluten

4 cups lukewarm water

Directions:

In a large bowl, whisk together all of the dry ingredients.

Add water (all at once) and mix with a wooden spoon. You may need to wet your hands to mix in all the flour.

Cover, but not airtight, and leave out for 2 hours.

Refrigerate overnight.

Take the dough out of the refrigerator, dust with flour, cut off a 1 lb piece, dust with more flour and shape into a ball – remember – no kneading!

Elongate the ball into a loaf shaped oval and cover with plastic wrap – not airtight – for about 90 minutes. At that time I put in on a pizza peel with parchment paper and rest the loaf on that.

30 minutes before baking time, put your pizza stone on the middle rack, and a boiler tray on the rack below, and preheat the oven to 450.

If you don’t have a pizza stone, just preheat the oven with the boiler tray on the lower rack.

Just before you put the loaf in the oven, brush the top with water, take a serrated knife, and cut parallel lines, 1/4 of an inch deep. Sprinkle seeds on the top if you wish.

Slide the loaf, with the parchment paper on the stone, or leave on a cookie sheet if not using a stone.

Remove the parchment paper after about 15 minutes so the bottom gets a good crust and back for about 30-35 minutes total.

Let cook on a cooling rack and enjoy!

The remaining dough will last in the refrigerator for about 7 days. After the first 48 hours you can seal it airtight.

BreadHenryLarge

BreadNoahLarge2

Here is a quick instructional video from the authors so you can see how easy it is.

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