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

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    October 2020 - EYB paginated and updated this index.

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.

    • louie734 on November 07, 2020

      Works very, very well as a pizza crust, especially using spelt flour for some of the whole wheat.

  • 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.

  • Bradley Benn's beer bread

    • louie734 on November 12, 2014

      Really like the savory spiral of onions and walnuts.

  • 100% whole grain maple oatmeal bread

    • louie734 on November 07, 2020

      Love this whole-grain version of a favorite recipe from the original Abin5 book. Held back a bit on the maple syrup, subbed vinegared-almond milk for the buttermilk, and voila, a delicious sandwich-style bread that holds for days. So, so good.

  • 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.

  • 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.

  • 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.)

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

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
  • ISBN 10 0312545525
  • ISBN 13 9780312545529
  • Linked ISBNs
  • Published Oct 08 2009
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Saint Martin's Press Inc.
  • Imprint Saint Martin's Press Inc.

Publishers Text

With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread, provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established methods and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in.

Health-conscious bread-eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.

For all who discovered artisan bread through the first book and for health-conscious breadlovers everywhere, this book is a must-have.

Includes Recipes for:

  • Whole Grain Pizza with Roasted Red Peppers and Fontina
  • Turkish-Style Pita Bread with Black Sesame Seeds
  • Cherry Tomato Baguette
  • Gluten-Free Rosemary Parmesan Bread Sticks
  • Spicy Chile Whole Grain Snack Crackers
  • Quinoa Bread
  • Pistachio Swirled Brioche

Other cookbooks by this author