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.

• 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.

• 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.

• 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.

• 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.

• Algerian flatbread (Msemmen)

  • Hana.Sundet on July 01, 2023

    The recipe calls for way too much oil to be added in the spice mix; I tried it like a fool and it just spilled right out of the dough. Next time, I'll look at the photo for a target and add just enough oil to achieve that bound, spreadable paste. Delicious, though, and hearty enough for the centerpiece of the meal; I served it with Egyptian pea salad, olives, yogurt.

• Moon and stars bread (with sesame seeds)

  • Hana.Sundet on December 16, 2023

    Unsurprisingly, you will also need sesame seeds.