The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes

by Jeff Hertzberg, Zoë François, Stephen Scott Gross (Photographs)

The New Healthy Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling cookbook featuring the quick and easy way to make nutritious whole grain artisan bread--a perfect gift for foodies and bakers!Jeff Hertzberg and Zoë François shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it, and they adapted the method for whole grains in Healthy Bread in Five Minutes a Day. Now, in this updated second edition, they’ve done it again, showcasing whole grains and heirloom flours like spelt, sprouted wheat, and khorasan. Also new in this edition is a super-fast natural sourdough, weight equivalents for every dough recipe, and intriguing new oils like coconut, avocado, grapeseed, and flaxseed.The New Healthy Bread in Five Minutes a Day has 33 new recipes as well as old favorites, including 100% Whole Wheat Bread, Whole Grain Garlic Knots with Parsley and Olive Oil, Whole Grain Crock Pot Bread, Rosemary Flax Baguette, Cinnamon-Raisin Whole Wheat Bagels, Pumpkin Pie Brioche, Raisin Buns, Challah, Whole Wheat Soft Pretzels, gluten-free breads, and many more.With over a half-million copies in print, the Bread in Five series is the quick and easy way to create healthy breads that rival those of the finest bakeries in the world—with just five minutes a day of active preparation time.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

589 pages, Kindle Edition

Published November 1, 2016

About the author

Jeff 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...

Reviews

[Camy An · Rating 4 out of 5]

This simplifies artisan breadmaking, sort of. It still takes time, but the labor is greatly reduced. I like that the main master bread recipe is mostly whole wheat. It is not necessary to knead this bread, but mix all the ingredients in a container and let sit overnight. A hot oven and time will produce a crusty bread that will disappear quickly. You will impress people with one of these loaves.

[Cheri · Rating 3 out of 5]

Lots of good information on making bread. Unfortunately, I am not having much luck with following the recipes. I have a really good Dutch oven bread that I like better and is definitely a lot less work than the master recipe in here. I am hoping to have luck with some of the specialty breads.

[Bookerkc]

I can't rate this book because it's too hot to try the recipes but the process looks easy and the photography is beautiful. I did notice a couple mistakes in the printing.

[Amanda · Rating 5 out of 5]

This is the perfect way to make bread and has made my life so much easier. I love all the recipes and everything I've made has turned out amazing.

[Amy · Rating 5 out of 5]

I usually don't count and review cookbooks, but this was a method book and I did read it cover to cover so I feel it is fair to count it towards my challenge/review it. This was mostly clearly written, and gives wonderful recipes/directions and troubleshooting advice. The weakest section is on how to shape the loaves. I suggest going on Youtube for more direction for that (they have a channel).

[Julia · Rating 5 out of 5]

This is a staple is my house :)

[Roxanne Wyss · Rating 5 out of 5]

Excellent method of making bread that is tasty and couldn't be easier to prepare.

[Romi · Rating 4 out of 5]

Borrowed from the library but I will be buying a copy for myself. Has lots of useful recipes and I love the fact that all recipes are whole grain.

[SlowRain · Rating 3 out of 5]

This is a good book for complete beginners to start with. If the idea of making bread is intimidating, this will ease you in to it. It's also good for people who just want to store the dough in the fridge for several days and make bread as you need it. However, after trying it out, I decided to move on. I don't regret reading it or trying the recipes, but I don't use it any more.

[Sarah · Rating 4 out of 5]

I got this from the library for the sourdough instruction chapter, but I also love the master whole grain recipe. It’s pretty foolproof, but I don’t think I’ll necessarily try the other recipes from this book.