Healthy bread in five minutes a day : 100 new recipes featuring whole grains, fruits, vegetables, and gluten-free ingredients

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 method 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 Amazon.com Review 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 method 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 Try Your Hand at These Recipes from *Healthy Bread in Five Minutes a Day * Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf)Chocolate Espresso Whole Wheat "Cupcakes" From Publishers Weekly Two years ago, the authors published Artisan Bread in Five Minutes , presenting European-inspired loafs and baked goods, relying on traditional baking ingredients. After the authors started a blog based on that book, they responded to readers requests for recipes for healthy breads, including those made with less white flour, lower refined sugars and gluten-free options. Relying on the same five-minute, no-knead method, a master recipe is the base for most of the 100 recipes. The book's strength lies in the unusual selections inspired from around the globe including Turkish pear coffee bread; tabbouleh bread with parsley, garlic and bulgur; and Indian-spiced doughnuts. A chapter entitled “Sneaky Breads” cleverly incorporates fruits and vegetables into doughs, resulting in tasty and healthy creations such as brown rice and prune bread and beet-red buns. A selection of pizzas and an entire chapter dedicated to gluten-free baked goods round out the title. The friendly tone, including headnotes and stories behind recipes, keep this from becoming a didactic diet book. Though traditionalists may shy away from the method and ingredient substitutions presented, others will find inspiration within the pages of this unconventional baking title. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Product Details Hardcover: 336 pages Publisher: Thomas Dunne Books; 1 edition (October 27, 2009) Language: English ISBN-10: 0312545525 ISBN-13: 978-0312545529 Product Dimensions: 7.5 x 1.3 x 9.1 inches Shipping Weight: 1.8 pounds (View shipping rates and policies) Average Customer Review: 4.5 out of 5 stars See all reviews (200 customer reviews) Amazon Best Sellers Rank: #3,617 in Books (See Top 100 in Books) 8 in Books > Cookbooks, Food & Wine > Baking > Bread 24 in Books > Cookbooks, Food & Wine > Special Diet > Allergies 37 in Books > Cookbooks, Food & Wine > Quick & Easy Would you like to update product info , give feedback on images , or tell us about a lower price ? Customer Reviews 4.5 out of 5 stars (200) 4.5 out of 5 stars 5 star 150 4 star 24 3 star 14 2 star 5 1 star 7 See all 200 customer reviews “ I bought the first book first, and, Iam glad I did. ” David Kahle | 24 reviewers made a similar statement “ Once you get this book, you will never buy bread from a store again. ” Howard A. | 30 reviewers made a similar statement “ I have made most of the recipes and can't wait to try the rest. ” Terrie | 41 reviewers made a similar statement Most Helpful Customer Reviews 502 of 505 people found the following review helpful 5.0 out of 5 stars Making it healthy and easy to bake bread! October 28, 2009 By Howard A. Format:Hardcover|Amazon Verified Purchase I have been a fan of Artisan Bread in Five Minutes a Day (ABFM). The main problem with that book is the bread came out so good, I tended to eat too much of it (but loving every minute of it). One of the great things about the technique in ABFD is that the recipes are very forgiving and flexible, and I usually made variations, including using more whole grains. Healthy Bread in Five Minutes a Day will not only alleviate some of the guilt, it has some really wonderful recipes and ideas using a wide range of whole grains, fruits, vegetables, gluten-free breads and pastries and even some healthy variations on some of the more delicious but not necessarily the healthiest breads from ABFD (such as the 100% whole grain butterfat and yolk fee Brioche!). I tried many of the recipes in ABFD and most were very good to excellent, some outstanding. I will, sadly, be putting ABFD on the shelf at least for a while. I really look forward to exploring the healthy recipes in this book. Let's see, if I make a different bread every 4 days, it will only take me about a year to go through the entire book. For those of you who have not tried Artisan Bread, the technique is really as easy as the writers claim, it is virtually foolproof, and you can now have fresh homemade bread at any time with almost no fuss whatsoever. Once you get this book, you will never buy bread from a store again. You can freeze the dough and it tastes just as good thawed. I took some frozen dough on a trip and enjoyed homemade bread far from home. The title "Five Minutes a Day" is based on preparation time. It takes less than 20 minutes to completely prepare most recipes to make about 4 loaves (you can easily half or double the recipes). Of course, you still have to bake the bread, but that is not active cooking time. You can easily freeze the dough and build a store of different breads in your freezer. Over time, depending on how much bread you eat, you will probably less than 5 minutes a day on average. Though a good number of recipes use only whole grains and "healthy" ingredients, some recipes use smaller amounts of unbleached white flour, small amounts of sugar. However, the writers encourage you to make substitutes if you like, which is what I did with ABFD. The only improvement to the book I can think of at the present time is listing somewhere in the book which recipes are vegan (my daughter is vegan and I am vegetarian). Though I can figure that out for myself by flipping through the book, it would be nice to have those recipes listed. As an added bonus to delicious recipes, according to the book, the cost of a loaf of bread made at home is about $.40 per loaf. That cost probably is more for recipes that use less well-known grains, or more expensive ingredients, but then again those bread would be more expensive to buy in the store in any case. No matter which recipes you choose, you will be saving money. Should you buy this if you already have the first book? I did, and I am glad that I did. I am impressed with the wide range of recipes and their creative approach to making bread not merely delicious, but healthier. One more thing: the writers have an incredible website (healthybreadinfive), where they have additional recipes, and a great bread making community sharing tips and experiences. Though I have not posted on the web site, they answer questions and even based some of the recipes in their new book on suggestions from readers. Add healthy bread to your diet and save money. Zoe and Jeff, thanks for bringing fresh, easy to make, bread back into my life! This is my first ever review on Amazon, but I felt this book merited a strong endorsement. P.S. I've begun to try the recipes I used the rye as a a sandwich bread, and made a pizza crust (and a regular loaf) from the avocado-guacamole bread. These recipes are about 1/3 whole wheat. The recipes seem a little less forgiving in terms of getting the time right (I undercooked one loaf of rye, and overcooked a loaf of the avocado-guacamole bread). It may have something to do with the whole wheat, but I'm not sure. The Bran Muffin Bread came out wonderfully, great crust, light inside, slightly sweet and delicious. Also used it for French Toast, which was great! I combined 2 recipes, 100% Whole Wheat with Olive Oil and 100% Whole Wheat with Flaxseed. Great crust and very good whole wheat taste with the extra nutrition of flaxseed. It is particularly good as a bread for sandwiches. I used the dough for the Algerian Flat Bread (a pan fried bread) which was a real treat. I just made the 100% whole wheat with brown rice breat. This was a great bread and somewhat unusual. The bread crumb looks lighter than regular whole wheat bread, which might make it more acceptable to fussy eaters (read "kids"). The crust is delicious. When it comes out of the oven it is particularly crunchy with a nice combination of wheat and rice flavors intermixed. Keep in mind, that while these recipes are "healthier" than regular bread recipes that just use regular flours, most are not pure whole grains, but a combination of unbleached white with other grains. There are some 100% whole wheat recipes as well. However, all the recipes do have a healthier twist and I am very happy with the book. I'm looking forward to trying many other recipes such as: Pistachio Twist, Gluten Free Cheddar and Sesame Bread, Carrot Bread, Lentil Curry Bread. P.P.S: A question of time. Does it really only takes five minutes a day? Although there are some recipes which are more complicated (but delicious) many of the basic recipes do take the equivalent of 5 minutes a day. For a fantastic new illustrated step by step walk through of the basic recipe, go to the author's website [...]. In summary, you get a large container, put in the yeast, salt, warm water, and flour, and mix. Most recipes make enough for four loaves (though usually can be doubled or halved). Timing myself, including the time to get the ingredients from various places in my kitchen, to mixing them, to cleaning up, many of the recipes will take between 10 to 15 minutes for the initial batch ( not including waiting time). Then, each time you want to make a loaf, you take a grapefruit size of the flour (which you have refrigerated), let it get to room temperature, put it in the oven and bake. the total amount of time I usually spend to make four loaves of bread is less than 20 minutes. Of course, there are some extremely delicious recipes that require some extra steps, but even most of these only take a few more minutes. I do not have a container big enough for the eight loaves at a time, but if I was really concerned about time, I could do that. Most of the doughs can be frozen. I usually make 2 or 3 of the loaves, freeze the rest, and then began to build a bank of various breads I can thaw and then freshly bake. 18 Comments | Was this review helpful to you? Yes No 155 of 157 people found the following review helpful 5.0 out of 5 stars Exceeded my expectations October 29, 2009 By SJK Format:Hardcover I have been a huge fan of the authors' first book, Artisan Bread in Five Minutes a Day, and to say that I was impatiently anticipating this one would be an understatement. I received it the day it came out, 2 days ago, and have already read through it twice. I pulled my first loaf of 100% Whole Grain Maple Oatmeal Bread from the oven this morning, and I wish I could describe to you the smell in my house right now! After letting it cool for a few minutes, I sliced off a piece and it was heavenly. Texture, flavor, everything was spot-on. My copy is full of tape flags for those that I must-make-right-away: Soft Whole Wheat Sandwich Bread (including making the dough into hamburger or hot dog buns!), Pesto and Pine Nut Bread, Anadama Corn Bread, Quinoa Bread, Brown Rice & Prune Bread, Whole Wheat Mixed Berry Bread, and Honey Graham Bread top the list. There is also a chapter specifically for gluten-free breads and treats, which look wonderful. Honestly, I haven't seen any that I don't want to try, and I'm also looking forward to mixing and matching with some of the ideas from the first book. (The sun-dried tomato and parmesan is one of ou

From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread

Their first book was called “stupendous,” “genius,” and “the holy grail of bread making.” Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.

The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain.

Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. Visit www.HealthyBreadInFive.com for more information.

Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids’ music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They’ve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.

Publishers Weekly

Two years ago, the authors published Artisan Bread in Five Minutes, presenting European-inspired loafs and baked goods, relying on traditional baking ingredients. After the authors started a blog based on that book, they responded to readers requests for recipes for healthy breads, including those made with less white flour, lower refined sugars and gluten-free options. Relying on the same five-minute, no-knead method, a master recipe is the base for most of the 100 recipes. The book's strength lies in the unusual selections inspired from around the globe including Turkish pear coffee bread; tabbouleh bread with parsley, garlic and bulgur; and Indian-spiced doughnuts. A chapter entitled “Sneaky Breads” cleverly incorporates fruits and vegetables into doughs, resulting in tasty and healthy creations such as brown rice and prune bread and beet-red buns. A selection of pizzas and an entire chapter dedicated to gluten-free baked goods round out the title. The friendly tone, including headnotes and stories behind recipes, keep this from becoming a didactic diet book. Though traditionalists may shy away from the method and ingredient substitutions presented, others will find inspiration within the pages of this unconventional baking title. (Nov.)\