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Healthy Bread in Five Minutes a Day Review

Friday, November 27, 2009 Posted by Rita A

Home made bread. Is there anything that smells as delicious as the lovely loaves baking in the oven? Now there is a new book from the authors of Artisan Bread in Five Minutes a Day. The second title is Healthy Bread in Five Minutes a Day.

Healthy Bread in Five Minutes a Day features 100 new recipes using Whole Grains, Fruits, Vegetables and Gluten-Free Ingredients. The process is the same as Artisan Bread where you mix enough dough for many loaves and store it in the refrigerator. Having the dough available allows you to make fresh bread with additional ingredients at a moments notice.

My sister has been making recipes from the Artisan Bread book for a long time now. She says it is so easy and the bread is fantastic. On her recommendation I could not wait to review the copy of Healthy Bread in Five Minutes a Day I was provided. I enjoyed browsing the recipes in Healthy Bread. They all sound fabulous. My only concern is the availability of the ingredients themselves. The recipes call for Vital Wheat Gluten, Whole Wheat Flour, Rye Flour, Graham Flour, Bulgar, Oats and more. Not something I can easily obtain at my local grocery store. If you have access to a health food store or whole foods store, you may find the ingredients much easier to locate. I would love to make the Whole Grain Rye Bread, Bradley Benn's Beer Bread, and Wild Rice Pilaf Bread. They all take wonderful whole grain healthy ingredients. There is a Carrot Bread recipe that is calling my name. Carrots, coconut, pineapple baked in a whole grain dough. Mmmmmm I really must try this one. Off to the healthy market!

The authors Jeff Hertzberg, M.D. and Zoe Francois also have a website for tips and recipes and answers to your questions.

You can purchase Healthy Bread in Five Minutes a Day, and the first book Artisan Bread in Five Minutes a Day at Amazon or check with your book seller. This book would make an excellent gift.

Here is a recipe for you to try!

Chocolate Espresso Whole Wheat Bread

by Jeff Hertzberg, M.D., and Zoë François,

Authors of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

"I was so pleased when the nutritional powers that be deemed dark chocolate and espresso 'good for you'. Considering what a large portion of my diet they occupy, I was relieved to know I no longer needed to feel guilty, not that I ever really had. So in an attempt to make you all a bit healthier and a lot happier I've come up with Chocolate Espresso Bread. Not too sweet but packed with flavor." --Zoë

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use any leftover dough to make cupcakes.

2 cups whole wheat flour
4 cups unbleached all-purpose flour
1 cup cocoa powder
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
¼ cup vital wheat gluten
1 cup lukewarm brewed espresso or strong coffee
1¼ cups lukewarm water
4 large eggs
½ cup neutral-flavored oil
¾ cup honey
6 ounces bittersweet chocolate, finely chopped
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on top crust
Raw sugar for sprinkling on top

1. Mixing and storing the dough: Whisk together the flours, cocoa powder, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

2. Combine the liquid ingredients and the chopped chocolate and mix with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3. The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling at least 2 hours.

4. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

5. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise time.

6. On baking day, grease an 8½× 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

7. Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap and allow to rest and rise for 1 hour 45 minutes.

8. Thirty minutes before baking time, preheat the oven to 350°F, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate. Steam is not needed.

9. Just before baking, Use a pastry brush to brush the loaf's top crust with egg wash, and then sprinkle with the raw sugar.
10. Bake near the center of the oven for approximately 45 to 50 minutes, until firm.

11. Remove the bread from the pan and allow it to cool on a rack before slicing and eating.

Copyright © 2009 Jeff Hertzberg, M.D., and Zoë François, authors of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

Disclosure: I received a gratis copy for this review. No monetary compensation was offered or accepted. The opinions above are my own. Others experience may vary.