This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!
Provided by Wish I Could Cook
Categories For Large Groups
Time 3h30m
Yield 4 1-pound loaves, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
- Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
- Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with 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.
- Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
- Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
- Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
- Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
- Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
- Allow the bread to cool on a rack before slicing and eating.
- Variation: Honey whole wheat sandwich bread.
- Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.
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Md Jashimuddin
[email protected]This bread is delicious and healthy. I love that it's made with whole wheat flour.
emadul hosen
[email protected]I've made this bread several times and it's always been a hit. My friends and family love it! It's the perfect bread for any occasion.
tuwatimi clever
[email protected]This bread is a bit too dense for my taste. I prefer a lighter, airier bread.
Gaurav Rajpoot
[email protected]I'm a busy mom and I love that this recipe is so easy to make. I can just mix the ingredients together and let it rise overnight. It's the perfect bread for my family.
Mehreen Khalid
[email protected]This bread is delicious! It's the perfect bread for breakfast, lunch, or dinner.
Devils Curse
[email protected]I've been making this bread for years and it's always a hit. It's the perfect bread for sandwiches, toast, or just eating plain. I highly recommend it!
Jabid Chawdhury
[email protected]This bread is a bit too bland for my taste. I like my bread to have a little more flavor.
Eric Hartman
[email protected]I'm not a big fan of whole wheat bread, but this recipe changed my mind. This bread is so flavorful and has a great texture.
Pania Wi-Rehu
[email protected]This bread is delicious and healthy. I love that it's made with whole wheat flour.
Thabo Poopedi
[email protected]I've made this bread several times and it's always been a hit. My friends and family love it! It's the perfect bread for any occasion.
Sunday Precious
[email protected]This bread is a bit too dense for my taste. I prefer a lighter, airier bread.
GERALD NKHOTA
[email protected]I'm a beginner baker and this recipe was easy to follow. My bread turned out great! I'm so happy I found this recipe.
shahin alam shahin
[email protected]This bread is delicious! I made it for my family and they all loved it. It's perfect for sandwiches, toast, or just eating plain.
Shavona
[email protected]I've tried this recipe several times and it always comes out perfect. I love that it's so easy to make and it's a healthier alternative to white bread.
Stacy Lawhorn
[email protected]I followed the recipe exactly and my bread turned out dense and gummy. I'm not sure what went wrong.
Taimoor Taimoor
[email protected]This is the best whole wheat bread I've ever had! It's so flavorful and has a great texture. I'm definitely going to be making this again.
DANEAL stringer
[email protected]I've been making this bread for years and it's always a hit. It's crusty on the outside and soft and fluffy on the inside. My family loves it toasted with butter and jam.
Danny boi
[email protected]This no-knead bread recipe is a game-changer! It's so easy to make and turns out perfectly every time. I love that I can just mix the ingredients together and let it rise overnight. It's the perfect bread for busy weeknights.