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Healthy Bread in Five Minutes a Day

Healthy Bread in Five Minutes a Day

3.3 44
by Jeff Hertzberg, Zoe Francois, Mark Luinenburg (Photographer)

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For 30+ brand-new recipes, check out The New Healthy Bread in Five Minutes a Day, on sale now.

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.


For 30+ brand-new recipes, check out The New Healthy Bread in Five Minutes a Day, on sale now.

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.

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.

Editorial Reviews

One grateful reader of Jeff Hertzberg and Zoë Francois's Artisan Bread in Five Minutes a Day volunteered to "crawl across a desert of broken glass to hop into their loaf pan." Most of the book's approximately 100,000 readers do not go to quite that extreme, but there is no doubt that this 2007 classic continues to brighten the days of people who always dreamed of baking their own bread. Healthy Artisan Bread in Five Minutes a Day continues that good work with scores of recipes to fit nearly every imaginable health concern or lifestyle preference: vegan, gluten-free, cholesterol-lowering, fitness training. The one hundred offerings include Turkish-Style Pita Bread with Black Sesame Seeds; Gluten-Free Rosemary Parmesan Bread Sticks; Whole Grain Pizza with Roasted Red Peppers and Fontina; and Pistachio Swirled Brioche.
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.)\
Library Journal
This follow-up to the authors' Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, which sold over 200,000 copies, shows how home bakers can apply artisanal bread-making methods to healthy grain and gluten-free breads. Although everyone wants to eat better, the ingredients (such as vital wheat gluten and xanthan gum) may not be easy to find. A better healthy bread book is Edward Espe Brown's 1970 classic, The Tassajara Bread Book, rereleased this month. [150,000-copy first printing.]

Product Details

St. Martin's Press
Publication date:
Edition description:
First Edition
Sales rank:
Product dimensions:
7.74(w) x 9.48(h) x 1.27(d)

Read an Excerpt


We love food, and we love bread best of all. It was our bread obsession that brought us together for a cookbook in the first place. Our first book (Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking) created an unlikely team: a doctor and a pastry chef. But it turned out to be a great combination. One review of our book called us "the Chemist and the Alchemist," though on any given day we reverse roles at will. Our partnership worked because amateurs found the result extraordinarily easy, yet aficionados found it utterly delicious. In writing that book, we wanted to discard everything that was intimidating and make the pro cess fast enough to fit into people’s busy lives. Artisan Bread replaced the time- consuming traditional yeast bread method with something quicker, without compromising quality. This technique calls for mixing large batches of dough in advance, storing them in the refrigerator, and then tearing off dough for loaves as needed over two weeks. Quite a lot of people tried it, and our book became part of a home- baked bread revolution.

Along the way, we started our blog at www .artisanbreadinfive .com, so that we could be in touch with readers who had questions or comments. It became a place to share new information that we’d learned. It’s been great fun— people have even written poems to us about their bread. We’ve heard emotional stories about entire families making bread together: grandmas making pizza with their grandkids, and siblings baking long- distance (some even across oceans). Our blog space is a forum for feedback and requests, and the most common ones have been for breads with more whole grains, seeds, nuts, and even for gluten- free breads. The requests came from as far away as Europe, Asia, and Australia. It seems that the world is becoming a healthier place. People were asking for whole grain breads that they could bake themselves, but they still wanted the same five- minute method. So the idea for our second book came from our readers. Healthy Bread in Five Minutes a Day became our next logical step for making breads and even desserts part of a healthy diet.

We both eat some sugar, white flour, and butter. In other words, we’re not health-food fanatics. But that’s not to say we aren’t health- conscious. We both exercise, and ultimately we watch what we eat. We wrote our first book with the goal of getting people back into their kitchens to bake really great bread, with recipes mostly inspired by the Europe an tradition. That meant lots of white flour. We ate it in moderation while we tested the book, and believe it or not, despite the much- maligned reputation of carbohydrates, we didn’t gain weight. We were both pleasantly surprised. Bread and desserts can be part of a healthy lifestyle, so long as you eat them in moderation.

Whether you are looking for more whole grains, whether you’re vegan, gluten- free, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, Healthy Bread in Five Minutes a Day has recipes for you. We all want to be healthy, and now we can do it without sacrificing flavor or precious time. It’s obvious why this would make sense for Jeff (the doctor). His background in health care and preventive medicine leads him to alternatives that are lower in calories, with healthier fats and higher fiber. Then, there’s his passion for bread baking, which led to the discovery we wrote about in our first book, making artisan breads quickly and easily. Not everyone needs to make their brioche without butter, but if doing so means that someone who can’t eat butter can enjoy fabulous brioche, then by all means let’s do it, and do it right.

That’s where Zoë (the pastry chef), comes into the picture. She grew up the daughter of hippies and cut her teeth on the ultra- healthy bread served at the Vermont commune where she was raised. In her twenties Zoë was a vegetarian; she didn’t eat refined sugar and headed off to the Culinary Institute of America (CIA) to follow her passion, pastry. Her goal: bake without refined sugar, but create ethereal pastries that didn’t weigh a ton and taste like sweetened tree bark. But while studying at the CIA, Zoë was tempted by the miracles of sugar, bleached flour, heavenly butter, and all of the other ingredients she had once shunned. She was being seduced away from the whole grains, fruit sweeteners, and carob that had been the staples of her counterculture childhood. Years later, Zoë would figure out a way to have it all: great-tasting but healthy pastries, desserts, and of course, breads.

So we both were drawn to write a new book that combines superfast bread with healthy ingredients. Healthy Bread in Five Minutes a Day is about taking the speedy methods of Artisan Bread in Five Minutes a Day and adapting them for breads made with less white flour (sometimes none), lower refined sugars, and healthier ingredients. We’re not going to claim that eating these breads is the key to a longer life. But we can show bread eaters who want to use more nutritious ingredients how to get results as delicious and fast as those they achieved with our first book. So Healthy Bread in Five Minutes a Day will not be 250 pages of preaching and scolding about health and diet; neither of us has the patience for that.

We’ll use the same wet, stored- dough method and we won’t make anyone knead. But as you’ll see, we’re switching to healthier alternatives: whole grains, canola and olive oils, nuts, seeds, natural sweeteners, and in some cases, gluten- free ingredients. Where white flour (or butter) is required, we’ve tried to decrease the total amount that goes into the recipe. And we kept active daily preparation time to five minutes for the basic recipes. We assume that this newfound interest in health hasn’t been accompanied by a newfound wealth of free time! A doctor and a pastry chef turn out to be a great match to create recipes that are not only good for you but that also taste fantastic. So now healthy eaters can have their bread (or pastry) and eat it, too!

As you read through the book, please visit our Web site ( www .healthybreadinfive .com), where you’ll find instructional text, photographs, videos, and a community of other five- minute-a-day bakers. Another easy way to keep in touch is to follow us on the social networking site "Twitter," at http://twitter.com/ArtisanBreadIn5.

Happy baking, and enjoy all the bread!

Why Eat Healthy Bread: A Wee Bit of Science

Being alive takes energy, and that energy comes from burning carbohydrate fuels with oxygen in our bodies (that’s called oxidation). Even though oxidation is perfectly natural and healthy, it releases some nasty chemicals. So does exposure to sunlight, chemicals, pollutants, and radiation. All that oxidation and energy can create what biochemists call "superoxide radicals," which we’ve heard of as "free radicals," high- energy chemicals that can do damage to our cells. Free- radical damage has a role in a host of chronic diseases, including cancer, hardening of the arteries, heart disease, stroke, and arthritis. The good news: Our bodies get help in getting rid of free radicals from phytochemicals (beneficial plant chemicals) and vitamins in our food, both natural substances with powerful health benefits. They act as potent antioxidants, chemicals that absorb damaging energy from free radicals. Phytochemicals with antioxidant activity tend to be richly colored: green, yellow, blue, and red. Some of the most colorful fruits and vegetables have the largest stores of phytochemicals. As you work through chapter 7, Breads with Hidden Fruits and Vegetables, you’ll feast your eyes on a stunning and colorful palette of breads. Substances like phytochemicals are the reason that the U.S. government recommends that you eat nine or more servings of fruits and vegetables per day. These breads will help you do it.

Vitamins are essential helpers for the body’s normal chemical functions (metabolism), allowing the chemical reactions we depend upon to take place. Lack of vitamins cause some of the world’s most devastating but curable deficiency diseases, which have pretty much disappeared in the industrialized world. But deficiency diseases are the tip of the iceberg— many vitamins don’t just act as metabolic catalysts, they’re also antioxidants. This is especially clear for vitamin E. There is strong evidence that normal levels of vitamin E prevent heart, blood, muscle, and eye problems. Vitamin E is found in wheat germ (from whole grain wheat), vegetable oils, seeds, and nuts. Vitamin C, another powerful antioxidant, works in concert with vitamin E. Throughout the book, we’ll jump in with sidebars about the vitamins— vitamin A, the eight B vitamins (see Appendix, page 307), plus vitamins C, D, E, and K (please do not ask us why there is no vitamin F, G, H, or I!). Most nutritionists agree that vitamin requirements are best met through a diet rich in fruits and vegetables, rather than by taking vitamin supplements. That’s not to say supplements aren’t ever helpful; they certainly can be when daily requirements aren’t being met through food intake. But the vitamins that occur naturally in food are better because they’re more easily absorbed through digestion than supplements are, probably resulting in higher levels of vitamins and antioxidants in our bloodstream and tissues. This book will help you put more of those natural vitamins and antioxidants into your family’s diet.

EAT YOUR CRUSTS! There’s evidence that the browning pro cess that occurs when you bake bread creates additional antioxidants. So bread crust is healthy in addition to being delicious.

There are a lot of wild nutrition claims out there, and we’ve steered clear of them in this book— we do not believe that there is a magic bullet to promote health or cure disease with particular food sources or supplements. But there are some scientifically based statements that will probably stand the test of time:

1. Whole grain flour is better for you than white flour. Because whole grains include the germ and the bran, in addition to the starch- rich but fiber- and vitamin- poor en dosperm (see chapter 2, Ingredients, page 7), whole grain flours bring a boatload of healthy substances into your diet, including phytochemicals (beneficial plant chemi cals), vitamins, and fiber. Those are pretty much absent from white flour. Iron, niacin, folic acid, riboflavin, and thiamine are added back in enriched commercial white flour, but no other nutrients— so whole wheat delivers more complete nutrition than white flour even when it’s been enriched. But there’s more— because bran and germ in whole grains dilute the effect of pure starch in the endosperm, the absorption and conversion of starches into simple sugars is slowed, so blood glucose (the simplest sugar) rises more slowly after consumption of whole grains than it does after eating refined white flour products. Complex, high- bran carbohydrates are said to have a lower "glycemic index," a measure of how fast your blood sugar rises after eating a particular food. The evidence for better handling of blood sugar convinced the American Diabetes Association (ADA) and the U.S. Department of Agriculture to make two recommendations in their current guidelines:

• Consume a high- fiber diet, with at least 14 grams of dietary fiber per 1,000 calories consumed. For most people, that’s going to mean 28 to 40 grams a day (depending on body size at normal weight).

• Make sure that at least half of your grain intake iswhole grain. The recipes in this book will help you meet that goal.

2. Monounsaturated and polyunsaturated oils are better for you than saturated fats (like butter and hydrogenated oil). See our ingredients list for a more complete discussion (page 18). Switching to these oils or other heart-healthy fat sources can benefit those with high blood cholesterol.

3. Low- salt breads will benefit people with hypertension, heart failure, and kidney failure. This applies to all our breads— they all can be made salt-free, though the flavor will of course be different.

4. Nuts and seeds contain heart-healthy oils. Though they’re concentrated calorie sources, nuts and seeds are rich in vitamins, minerals, and heart-healthy fats (monoun-saturated and omega- 3 polyunsaturated fats).

5. Fruits and vegetables are the best sources for phytochemicals and vitamins. We have a whole chapter of breads enriched by fruits or vegetables, which are fiber- rich and loaded with vitamins and antioxidants. We’ll discuss the unique benefits of the particular fruit or vegetable in sidebars next to the recipes.

And finally, a word of advice: Please don’t obsess about food. This is supposed to be fun. If you can put some healthy ingredients into your bread and you like the flavor, do it. Otherwise, eat something else.*

Making Your Own Great Bread Saves You Money

When the economy goes into a tizzy (and even when it doesn’t) you have to wonder why anyone is willing to pay $6.00 for a loaf of bread in specialty bakeries. If you buy your bread in a supermarket, you’ll still pay $3.00 a loaf. Making your own bread, on the other hand, is very, very economical. Even when whole wheat flour is 70 cents a pound (right at this moment in some of the stores near us), an entire batch of whole wheat bread uses a little more than two pounds of flour, costing about $1.40. It’s a few pennies more for yeast and salt, and you get four 1- pound loaves that cost about 40 cents each.

An added benefit: The world’s most heavenly source of home heating this winter will be your oven, cranking out the aroma of freshly baked bread.

*But we really, really like bread.

Excerpted from Healthy bread in five minutes a day by Jeff Hertzberg, Zoë François.

Copyright © 2009 by Zoë François.

Published in November 2009 by St. Martin’s Press.

All rights reserved. This work is protected under copyright laws and reproduction is strictly prohibited. Permission to reproduce the material in any manner or medium must be secured from the Publisher.


Meet the Author

Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.

Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Artisan Bread in Five Minutes a Day. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

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Healthy Bread in Five Minutes a Day 3.3 out of 5 based on 0 ratings. 44 reviews.
KMimsey More than 1 year ago
I have been gluten-free for almost two years, and in those two years, I have terribly missed good, tasty, crusty bread. Until this book, I had tried recipe after recipe for gluten-free bread, and none of them satisfied me. They were either crumbly or gummy, or had an odd after taste. I even tried many store brands of bread, and didn't like any of them, so finally I gave up on bread. THEN, I heard about this book. I bought it. I mixed up half a batch of the gluten-free crusty boule recipe. I followed all the instructions exactly, and low and behold, I had real bread! It tasted like the real thing. The interior crumb had those lovely gluteny strands that pull apart. I've been baking out of the book for two weeks now, and I've used the basic gluten-free boule dough for naan, french bread, rolls, free form loaves, sub rolls and even a chocolate chip breakfast bun! I even used a mini baguette bun to make a mini french bread pizza! If you are gluten-free, buy this book! You won't regret it. And it is as easy as they claim!
Frisbeesage More than 1 year ago
I have recently been experimenting with baking my own bread and this is the best cookbook I've found. The recipes are both easy to follow and forgiving of mistakes. I absolutely love the method of making large batches of dough that can be kept for 2 weeks or more in the refrigerator. Then all you have to do is take some out, shape it, and give it a couple of hours to rise. It makes fresh bread for dinner, on a weeknight, easy and convenient. There are many, many variations that allow for the variety I crave. So far I have made the basic whole wheat recipe which made a couple of regular loaves, some spicy crackers, and a loaf with cheese and olives. The flavor is complex and the loaves are hearty - definitely artisan style bread. For Thanksgiving I made the Pumpkin Pie Brioche first as rolls and then in a loaf. It produced beautiful rust colored bread with a lovely, slightly sweet flavor. A big hit for the holidays! Most recently I made the Whole Wheat Banana Bread, perfect for toast in the morning. There are so many variations I am eager to try - Pesto Pinenut Bread, Chocolate Expresso Bread, Cherry Tomato Baguettes, and the basic recipe as pizza crust. This has quickly become the most often used cookbook in my kitchen!
gjwhite More than 1 year ago
I've baked many loaves of bread over the years for my family, but this book makes it SO much simpler! With a huge variety of recipes and simple easy-to-follow instructions this cookbook is my "go to" book for fabulous artisan breads. Whenever I bake bread using this technique I have to make sure my guests know I baked it myself because it looks so professional they'd otherwise think I just picked it up at the local bakery. (Except it's so much fresher and better tasting!) This bread-making technique makes it nearly fool-proof to have warm, delicious, beautiful loaves of bread on your table every day. I highly recommend this book for the cook who wants to impress friends and family.
Anonymous More than 1 year ago
I was perusing the cookbook section when this selection grabbed my attention. Our family loves fresh baked bread, and I am always looking for healthy recipes. This cookbook was an instant hit! My family especially loved the pesto bread and the roasted garlic bread. They were big hits. The recipes are easy and concise. I love having the ability to customize the size of my batch. My only gripe is that the authors don't include nutritional information. In a cookbook with "healthy" in the title, I feel this is a flagrant omission.
A_J_O More than 1 year ago
I've been a bread-baking failure for years. I actually only attempt it once a year or so because I get so frustrated by the abysmal bread that comes out of my oven. Not anymore! I have made the enriched whole wheat sandwich bread recipe three times in about 2 weeks. Unbelievable--in taste and the fact that I didn't fail again. It takes a bit more than five minutes, but I think I will get faster the more I practice. It's amazing to have fresh bread any day of the week, out of my very own oven. No preservatives, no artificial color, no funny ingredients I can't pronounce. It's very empowering. The only thing I want to mention is to carefully consider the salt amounts for the recipes. This is their healthy book and they reduced the salt. My first batch was a bit bland, so I've upped the amount each time and I think I have it where I want it. They mention the reduced salt measurements in the beginning of the book, but I forgot by the time I made the first batch. I bought this for my sister-in-law for Christmas and I think she'll love it, too.
Pi-E More than 1 year ago
The publishers need to redo the ebook version. No index page numbers or links so it is difficult to jump around and find specific recipes. The charts with ingredients amounts are hard to read, they need to fix that. Until they revise the ebook get the hardcover book instead. If you like baking bread and want to make healthier and great tasting bread, this book is worth getting and exploring a new way of baking bread with whole grains. 2 stars for the ebook, 5 stars for the hardcover book.
Anonymous More than 1 year ago
I hate to give any book a negative review, so let me just say, I'm a good cook and I 've made a lot of bread in my many years of baking the regular way and always with good results. And I know how to follow directions. But I have made four batches of the HB in 5 Master Recipe and they were all flops. Don't get me wrong, I'm not giving up, but I am making changes to their recipe because I like the method.
MultiInterestGuy More than 1 year ago
I like baking with little work, and the breads are great. The high hydration no knead style suits me fine. I prepare a batch of dough, put it in the fridge, and when I get home I take a chunk out, put it in a parchment paper lined ceramic baker and let it rise while the oven with the baking stone gets real hot, then a few slashes and dusting of flour and into the oven for 20 minutes, pop it out of the baking dish and put it on the stone for another 15 minutes then take it out to cool off. Couldn't be easier and just delicious. It's also fun to improvise from their recipes. Money well spent.
sailboat More than 1 year ago
Both of the "Bread in 5 Minutes" books are wonderful!! Now we have fresh bread nearly every day with very, very little time or effort. It's fun and delicious!!
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HM-2011 More than 1 year ago
If you like good wholesome bread, you should try this method. We've tried several of the recipes and love them all. I have a bread machine but also like the artisan bread...and never liked having that paddle hole the bread machine makes. I've made the loaf pan version and the version on the stone and all turned out great.
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Books_And_Chocolate More than 1 year ago
After having success in using the authors' first book, Artisan Bread in Five Minutes a Day, I looked forward to more of the same with this new cookbook. This time I tried the whole grain master recipe and made the bread using loaf pans since I don't have a baking stone or pizza peel which is recommended for free-form loaves. My family liked the whole wheat version and we've decided that there's no reason we can't enjoy homemade bread every week since it is so easy to mix up the dough and not have to knead it. This cookbook focuses on using healthy whole grains and also has a section of gluten-free recipes. I like the variety of breads offered such as cinnamon-raisin whole wheat bagels, black and white braided pumpernickle and rye loaf, and peppery pumpkin and olive oil loaf as well as a variety of flatbreads, breadsticks and holiday breads. Of course, the basic whole wheat bread is delicious too. I'm becoming hooked on this no-knead, cold-rise method of bread baking and hope the authors keep coming up with new recipes. This cookbook wasn't intimidating at all and I would recommend it to beginners as well as more experienced bakers. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
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