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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Jeff Hertzberg and Zoë François

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Notes about this book

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Notes about Recipes in this book

  • Whole grain artisan free-form loaf

    • louie734 on November 12, 2014

      I forgot how much we like this bread. Versatile and not bitter or heavy.

  • Whole grain garlic knots with parsley and olive oil

    • swegener on February 01, 2015

      These are really good, and pretty easy! I use whatever fresh herbs I have to hand, and it just turns out beautiful and rich.

  • Baguettes and ficelles with beautiful tapers

    • louie734 on December 11, 2014

      This is the technique that is missing from the original ABin5 book, and it works beautifully. I always use this method now when making baguette.

  • Vollkornbrot: 100% whole grain

    • zorra on April 10, 2017

      Just didn't love this as I'd hoped. Substituted wheat flakes for the wheat berries (ever tainted for me by their relationship to a long ago cracked tooth.)

  • Hamburger (or hot dog) buns

    • zorra on April 10, 2017

      My sausage rolls always turn out a bit squiggle-shaped, but certainly tastier than store-bought. For us, 3 ounces of dough is about right for sandwich buns. As suggested, I brush with melted butter to keep them from going crunchy.

    • JamesFlavell on December 22, 2014

      This recipe makes 6 rolls, from a 1 1/2 pound chunk of dough. Using Soft Whole Wheat Sandwich Bread recipe: makes two 2-pound loaves: 5 c whole wheat flour 2 1/2 c unbleached all-purpose flour 1 1/2 TBS granulated yeast 1 TBS kosher salt 1/4 c vital wheat gluten 2 1/2 c warm water 1/2 c honey 5 large eggs 2/3 cup oil or unsalted butter

  • Olive spelt bread

    • zorra on April 10, 2017

      Made this just once, with the specified tablespoon of salt (Morton's kosher), a little extra olives (+1/4 cup) & fresh rosemary. The result was too salty. Knowing salt affects yeast, not sure it would be wise to reduce it. Perhaps next time choose olives carefully and/or rinse them well? Ideally it would have loads of olives just like our favorite exorbitantly priced bakery loaf.

  • Cracked wheat bread

    • zorra on April 10, 2017

      Made this for turkey sandwiches at our post-Thanksgiving leftover feast & the reaction was a double-take. As in, wait--this has whole wheat? Whole wheat bread tastes this good? The flavor & texture are both appealing & I usually have bulghur on hand. Even better made with sourdough.

  • Bradley Benn's beer bread

    • louie734 on November 12, 2014

      Really like the savory spiral of onions and walnuts.

  • Dilled rye with white whole wheat

    • zorra on April 12, 2017

      This is where my book now falls apart, my favorite Hertzberg & Francois recipe. Years later, I'm still astonished I was able to make beautiful, delicious bread only weeks after learning how from these writers. Eventually I added sourdough starter (1.5 cups) to the mix, better still. We like it with or without dill, & baked in loaf pans for sandwiches, too.

  • Carrot bread

    • cilantrolime on October 09, 2014

      This came out great, and my 17 month old loves it, but it is a little bitter. Maybe too much yeast? I'll try with less yeast next time.

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Reviews about this book

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Reviews about Recipes in this Book

  • Oatmeal date bread

    • Cupcake Muffin

      I didn't mess with a baking stone (don't have one) or with the steam method described in the book, but I was still really happy with the results - the bread had good flavor..

      Full review
  • Gluten-free brioche

    • Ruhlman.com

      I’m so excited to have brioche in my baking repertoire again... This recipe is so versatile that it can even be used to make Mini Summer Pizzas.

      Full review