5 Minutes a Day for Healthy Bread

Now, this is part of a book called "Artisan Bread in 5 Minutes a Day". I do not have the book, but they have a website and have had a few articles with bits and pieces shared from the book. The articles I'm going from are found in Mother Earth News Magazine.

From their December/January Issue They have 6 pages on "Healthy No-Knead Bread Recipes" from the authors of the above book.

Everything in this issue revolves around a 'Master Dough" recipe for all these different breads. So last night I created the master dough:

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tsp granulated yeast (2 packets)
1 tbsp kosher salt
1/4 cup vital wheat gluten (I did not use this, I used 1/4 cup crushed corn flakes...don't ask why)
4 cups lukewarm water (If you want herb flavor add the dried or fresh herbs to the water!)
[I added 1/2 milk with 3 1/2 cups warm water and 2 tbsp honey, it helps soften the wheat in the bread, but that's just a personal option]
Cornmeal or parchment paper (I use a silicone mat)
1-2 cups seed or nuts mixed

Mix dry ingredents, then add wet to your mixer with a paddle attachement. When the outside is slightly sticky and all the water has been absorbed cover the bowl loosely with a towel, unsealed cover or plastic wrap. DO NOT KNEAD. Let rise and fall for about 2-3 hours. DO NOT PUNCH DOWN DOUGH. Refridgerate for at least 3 hours so the dough is easier to shape and work with. (This dough will keep refridgerated for up to 2 weeks, it will become more sourdough like over time.)

When you are ready to bake take a piece of dough out you want to use, as much or as little as you want. Shape and set aside to come to room temp for 45-90 minutes depending on bread size and shape (example: 1lb loaf vs 12 small rolls).

Preheat oven (for loaf) at 450 for 30 minutes with a pizza stone on top rack and broiler pan on the bottom rack, empty.

After its ready, use a pastry brush wet to brush the bread, sprinkle on seed if wanted, and put 1 cup hot water into broiler pan. You can slide your bread directly on the stone, or onto parchment, or with a silicone mat. I used a silicone mat and put it on top of a baking sheet... my pizza stone is missing. It came out just fine.

Today.... I am making the bagels I saw a recipe for using the same dough base.

I will post that part of the recipe later, with pictures!!! 

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