Healthy Bread in Five Minutes a Day

[CoachKaterina]

@KevinHarlan you don't count the time that it rises because you don't sit there and do nothing, you don't count the time it takes to keep in fridge. You only count the time that you actually are making the dough which is less than 5 minutes. We make this bread every other day for our family and it gets faster and faster to make.

[BlueVideoGame]

They totally have the hots for each other

[MrSHINEYMAN22]

I'm so impressed, this truly is a fool proof recipe! The first time my timing was seriously off: I had to step out while it was rising at room temperature and was not able to return until 3 1/2 hrs later. Nevertheless I really wanted to try it. I skipped the 90 min. sitting time because it hadn't been refrigerated yet and baked right away. Amazingly, 35 minutes later I had a wonderful bread, very tasty, moist, with a beautiful brown crust. Note: I did not even use "vital gluten", only the yeast.

[KUJAWIANKA]

white flour?? and bread is healthy?? hmm.....and what type of flours strong like for bread making?

[teethinaboxx]

Does putting the water in the oven make a difference in baking or anything?

[philhess94]

Does anyone know if the remaining dough can be frozen? I will only need one loaf of bread a week. And if so, what is the best way to thaw it?Thanks!

[sleddin69]

I've made a few loafs and my family is loving it!! It is quick and do-able for anyone!

[tweetyb421]

The initial set up may take a day or so because it's refrigerated overnight, but then once that's done, it literally takes a few minutes to shape and put in the oven, and it makes enough dough for about 4 loaves...so yes bread in five....

[dirtyrunner1]

or you can just go to the nearest supermarket and buy a sliced loaf,anyone,i mean anyone could tell you its gonna take longer than 5 minutes to bake this,shut the hole under your mouth jeff!!

[andalora91]

what is in the seed mix?

[hardamber]

I just ordered the book. I can't wait to make this.

[ROMANSthruPHILEMON]

Can this be done without a pizza stone?

[ROMANSthruPHILEMON]

@stonelorry Watch the vid

[stonelorry]

@ROMANSthruPHILEMON Tell ya what sunshine..I'll cover you loosely in plastic and roast ya for 35 minutes in the oven you fucking dick milker...EVERYBODY knows you only leave it for 35 minutes..

[minniemouseek]

They forgot to mention the oven temperature setting in the video. Thanks GregJoshuaW.

[Topaz5866]

I would like to know how you would make this bread in loaf pans. I have never made bread but I have the dough prepared and would like any help with this

[goneways]

@Topaz5866 the same, just a lot easier. No need to shape the loaf, so just fill the loaf pans (about half full), let rise and bake - delicious!!!

[offtoworkigo2]

Ignore the comments from the skeptics who have watched the video have not made the bread. Not only is this method as easy as it looks, but the resulting loaves are DELICIOUS! My ten year old makes bread using this method.

[Pila426]

This recipe makes excellent bread. I used white whole wheat flour, which is surprisingly very good. I don't have a baking stone, so the crust was not quite as crispy as theirs, but the bread still tasted great and had a good crust and crumb.  Also, the bread stayed fresh for several days at room temperature.

[absoblogginlutely]

2:25 for the recipe ingredients.

[SurvivingOklahoma]

I just rented their other book from the library and I am amazed. I am an amateur classical artisan baker, but it takes long hours and plenty of work to create the classic artisan loaf. The rule of thumb with artisan baking is.... TIME TIME TIME! I am happy to say that this new method is amazing and saves me a lot of TIME TIME TIME. I have a pain de champagne dough (multigrain bread; 8 pounds) in the fridge and it smells wonderful but I haven't even baked it yet; a nice buttery yeast smell.

[saminjoe1]

oops got reply in ur video :) pls can u only specify if when i put the container in the fridge for the first night and following weeks for storage, should that be flly covered , cheers

[saminjoe1]

oops got reply in ur video :) pls can u only specify if when i put the container in the fridge for the first night and following weeks for storage, should that be flly covered , cheers

[saminjoe1]

can i make the dough mixture and store it for a while in fridge and bake in batches over a few days, if so whats the max period pls

[ifihadahifi]

@saminjoe1 You can store the dough for up to 14 days.

[saminjoe1]

thanks for thge receipe , cud u pls advise if i can store the remaining dough in the same container and for long in the fridge, i have a small family and will only really bake one loaf perhaps at a time .

[tm1dowling]

I'm super excited to find this -- I've been doing variations on the NYT "no-knead" bread, and was using 2 parts whole wheat to 1 part all-purpose flour, but I have NOT been happy with the heavy results. Looks like the key to success here is the added Vital Wheat Gluten (which is fine with me, but unfortunately doesn't help the gluten-averse).

I'm glad to see these folks using parchment paper, as it really solves the whole question of how to move the loaf around, on and off the peel, etc.

[LadyJoanella]

It is stated clearly that the five minutes refers to the actual handling time and is pretty close to the mark for plain loaves.

The rising/proving time and cooking time is not counted as you can do other things while that is happening...

I love these recipes as I have trouble with kneading bread due to wrist and arm problems. Now I can still enjoy handling and shaping the dough myself, not just dump it in the bread maker.

[595o]

Huh? No rye flour? No yeast? 2 hours?! Why refrigerating it?

BTW, I like patting it down and then let it rise again, so the holes become more regular.

[jayrumm2000]

I a a trained chef that always had problems with bread, but with this method it is a no brainer. I am going to buy the book, no other book has made it this easy. I highly recommend trying this technique. Thanks, Jay

[goneways]

OK, I made the dough today, it is as easy as it is shown on the video. Since I used freshly ground spelt flour, I did not need any extra gluten. I guess any flour would work.

A 4L ice cream bucket is to small, I had to divide the dough. I am soo looking forward to see /taste what the bread will be like. It is ALL good so far.

[LoveTheAdirondacks]

Thanks Zoe and Jeff for sharing your successful bread making skills!! Love your books and the bread.

[gatotzkyporlebriezky]

Despite the disclaimer, y'all make a cute couple

[amundjoy]

Just put the lid on my first try at this recipe and set the timer. My dough sure wasn't as wet as theirs. Triple checked measurements. Anyone else have this happen. The master recipe seems to change depending on where it's found.

[kimada1017]

@amundjoy This is my first time trying this recipe, but I've been making bread with whole wheat flour in a breadmaker for several years, and I usually have to adjust the water level a bit - sometimes it needs up to a 1/4 cup more, for one loaf. I've read that whole wheat flour is variable that way - which is probably why refined (white) flour gets used so much, it's more reliable. But nowhere near as healthy.

[amundjoy]

@kimada1017 Thanks for the tip. Also used my breadmaker for years but mostly for the soft white bread or the slightly whole wheat version.  Maybe I should try a different brand of WW flour. Have been using Stone Buhr.

[almayim]

@amundjoy not sure about this particular recipe (just about to try it) but in my years of baking bread i have not seen the dough look the same in each batch! It depends on the humidity in the air i guess, but my mother always said the flour measurements are approximate and you will need more or less depending on the day.

[1mp2]

I've got both books and tried many recipes from both. Not a bad loaf yet! You don't have to tell anyone how easy it is, let them think you worked tirelessly to get it just right!

[djbeede]

Looks great... what seeds are in the seed mix?

[spelit83]

Followed the recipe, except "overnight" in the fridge became maybe four hours, and all I had on hand were sesame seeds. Used a cheap pizza stone from Bed Bath and Beyond. GREAT bread. Good for dipping oil, peanut butter sandwiches, and just with butter (tried all three), and just as easy as they said. Thanks, Jeff and Zoe! Will buy your book as soon as I see a copy next time I'm out. Cross my heart!

[CAROLYNSCOCIOZ]

I have just ordered the book cant wait to get trying these great looking breads.

[GregJoshuaW]

What was the temperature? I must have missed this. Twice.

[charroSchott]

450

[Pila426]

@GregJoshuaW : 450 degrees F

[doubleg48]

This is very good and my husband even loves it. He is encouraged to try it himself now.

Just to echo TwilightTown - The lady should have tried not to look so adoringly at the man if they don't want to give the wrong impression. Since you emphasized that you were NOT married, we couldn't help but get a mixed signal there.

[TexasMom17]

Looking for a healthy pumpernickel loaf! Do you have one??

[TwilightTown]

Awesome recipe. I want to try this. Not going to lie though it does seem like you guys are baking something else up lol.

I would of thought you were married lol

[tallmisto]

I loved the first book! Such great recipes. I'm so looking forward to getting this book as my husband cannot eat gluten. GOOD gluten free bread is very hard to come by, and FAST/GOOD gluten free is almost unheard of. Thanks for your wonderful books.

[1pandamom]

This is great! I have only made bread once before trying this and it took so long that I never did it again. It takes no time at all and turns out great. Its a fast and easy way to make healthy bread at home without all the time consuming effort and mess! My girls loved it. You have given us something new we can do as a family that is a fun learning experience they will carry with them forever. Thank you for sharing this video with us. I'm looking forward to getting your book soon.

[TheDenisedrake]

Great video!!! I just bought the book but am VERY happy to see the video showing how to do it. I bake bread a lot, so this is hard for me to rethink bread making. It was especially good to see Zoe shape the loaf-- it will be hard for me not to overhandle the dough. Thanks again!