Artisan Bread in Five Minutes a Day by Jeff Hertzberg M.D

Author:Jeff Hertzberg, M.D.
Language: eng
Format: epub
ISBN: 9780312362911
Publisher: St. Martin's Press

Makes two 1½-pound loaves. The recipe is easily doubled or halved.

2 cups lukewarm water

1½ tablespoons granulated yeast (2 packets)

½ cup honey

1 tablespoon canola oil

1 teaspoon ground cinnamon

1 tablespoon Kosher salt

1½ cups whole wheat flour

2½ cups unbleached all-purpose flour

1½ cups granola, plus a few tablespoons to sprinkle on top (see Homemade Granola)

Neutral-tasting oil for greasing the pan

Egg wash (1 egg beaten with 1 tablespoon of water)

1. Mixing and storing the dough: Mix the yeast, honey, canola oil, cinnamon, and salt with the water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flours and granola without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

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

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days.

5. On baking day, grease a 9 × 4 × 3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (grapefruit-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. Drop into the prepared pan. Allow to rest and rise for 1 hour and 40 minutes (or just 1 hour if you’re using fresh, unrefrigerated dough).

6. Twenty minutes before baking time, preheat the oven to 375°F.

7. Place the bread in the center of the oven and bake for about 45 minutes, or until richly browned and firm.

8. Allow to cool before slicing or eating.

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