Authors: Zoe Francois,Jeff Hertzberg MD
Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients (30 page)
1½ cups whole wheat flour
7 cups unbleached all-purpose flour
1½ tablespoons yeast, or 2 packets
1 tablespoon kosher salt (
increase or decrease to taste
)
2 tablespoons anise seeds, plus additional for sprinkling
2 tablespoons vital wheat gluten
2 cups lukewarm water
¾ cup honey
½ cup olive oil
2 teaspoons pure vanilla extract
4 large eggs
½ teaspoon grated lemon zest
Egg wash (1 egg beaten with 1 tablespoon of water) for brushing on the loaf
1. Mixing and storing the dough:
Whisk together the flours, yeast, salt, anise seeds, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2.
Add the liquid ingredients and lemon zest and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4.
The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 2 weeks in the freezer in 1-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise time.
5. On baking day,
prepare a cookie sheet with olive oil, parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-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.
6.
Allow the loaf to rest, loosely covered with plastic wrap, on the prepared cookie sheet for 90 minutes (or 40 minutes if you’re using fresh, unrefrigerated dough).
7. Thirty minutes before baking time, preheat the oven to 350°F,
with a rack placed in the center of the oven. If you’re not using a stone in the oven, a 5-minute preheat is adequate.
8.
Just before baking, use a pastry brush to paint the loaf with egg wash, and then sprinkle the crust lightly with additional anise seeds. Slash the loaf with a ¼-inch-deep slash into the top, using a serrated bread knife.
9.
Place the cookie sheet on the stone or on a rack in the center of oven and bake for about 35 minutes, until browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10.
Allow the
bollo
to cool on a rack before slicing and eating.
Honey Graham Bread
“My kids call this ‘daddy’ bread because my husband’s name is Graham, and graham flour is the key ingredient in this tasty loaf. I was inspired by one of our family’s favorite snacks, the ubiquitous cracker of the same name. I love the wheat flavor combined with honey and cinnamon. Toast it with butter and you have a lovely snack or breakfast.”
—Zoë
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use any leftover dough to make muffins.
4 cups graham flour
3¼ cups unbleached all-purpose flour
1 tablespoon ground cinnamon
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (
increase or decrease to taste
)
¼ cup vital wheat gluten
3½ cups lukewarm water
¾ cup honey
1/3 cup neutral-flavored oil, or 6 tablespoons melted unsalted butter, or melted zero trans fat, zero hydrogenated oil margarine
1. Mixing and storing the dough:
Whisk together the flours, cinnamon, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2.
Combine the liquid ingredients and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4.
The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
5. On baking day,
lightly grease an 8½ × 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-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.
6.
Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap. Allow to rest for 1 hour 45 minutes (60 minutes if you’re using fresh, unrefrigerated dough).
7. Thirty minutes before baking time, preheat the oven to 350°F,
with a baking stone placed on the middle rack. The baking stone is not essential for loaf pan breads; if you omit it, the preheat can be as short as 5 minutes.
8.
Place the loaf on a rack near the center of the oven and bake for 45 to 50 minutes. Smaller or larger loaf pans will require adjustments in baking time.
9.
Remove the bread from the pan and allow it to cool completely on a rack before slicing and eating.
Milk and Honey Raisin Bread
Milk and honey both tenderize wheat breads, so for people who are looking for a soft whole grain bread, this is the one. The raisins are a perfect fit for the sweet, tender crumb. An added bonus is that these flavors are universally loved by children.
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use leftover dough to make muffins.
4¾ cups whole wheat flour
4½ cups unbleached all-purpose flour
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (
increase or decrease to taste
)
¼ cup vital wheat gluten
2 cups milk
2 cups lukewarm water
1/3 cup honey or agave syrup
2 large eggs
¾ cup raisins
Egg wash (1 egg beaten with 1 tablespoon water) for brushing the top
Raw sugar for sprinkling on top
MILK IS ONE OF THE BEST WAYS TO GET CALCIUM AND VITAMIN D INTO YOUR DIET:
There’s some evidence that children in particular may not be meeting their recommended daily allowance for calcium. Since milk makes a nice liquid base for bread, this loaf is a great way to get more calcium and vitamin D into your kids’ diets. Most adults will also benefit.
Milk is also rich in the mineral zinc.
1. Mixing and storing the dough:
Whisk together the flours, yeast, salt, and vital wheat gluten.
2.
Combine the remaining ingredients and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4.
The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 2 weeks in the freezer in loaf-sized portions.
5. On baking day
, grease an 8 ½ × 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-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.
6.
Elongate the ball into an oval and place it in the loaf pan; your goal is to fill the pan about three-quarters full. Allow the loaf to rest, loosely covered with plastic wrap, for 90 minutes (or 40 minutes if you’re using fresh, unrefrigerated dough).
7. Thirty minutes before baking time, preheat the oven to 375°F,
with a rack placed in the center of the oven. A stone is not needed for loaf-pan breads; if you omit it, the preheat time can be as short as 5 minutes.
8.
Just before baking, use a pastry brush to paint the top crust with egg wash, and then sprinkle with raw sugar.
9.
Bake for about 45 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10.
Remove the bread from the pan and allow to cool on a rack before slicing and eating.
Bran Muffin Bread
This unusual yeasted bread has the flavors of American-style bran muffins, with lots of bran and spice. It’s a lot lighter than traditional muffins, which, if truth be told, are very high in fat (especially commercial ones). If you make these as buns (shape as for
Whole Wheat Mixed Berry Bread or Muffins
and bake for about 15 to 20 percent less time), you’ll have something a little closer to bran muffins, and you’ll be avoiding many, many grams of fat.
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.
1½ cups wheat bran
1 cup whole wheat flour
4¼ cups unbleached all-purpose flour
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (
increase or decrease to taste
)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup vital wheat gluten
2½ cups lukewarm water
½ cup maple syrup
1 tablespoon molasses
½ cup neutral-flavored oil
½ teaspoon pure vanilla extract
2 large eggs
¾ cup raisins
1. Mixing and storing the dough:
Whisk together the wheat bran, flours, yeast, salt, cinnamon, nutmeg, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2.
Combine the liquid ingredients, and raisins and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4.
The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. The dough can be frozen in single-loaf portions and defrosted overnight in the refrigerator.
5. On baking day,
dust the surface of the refrigerated dough with flour and cut off a 1-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.
6.
Elongate the ball into a narrow oval. 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 you’re using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet without using a pizza peel.
7. Thirty minutes before baking time, preheat the oven to 350°F,
with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread.
8.
Just before baking, use a pastry brush to paint the top crust with water. Slash the loaf diagonally with deep parallel cuts, using a serrated bread knife.
9.
Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door (see
Chapter 3
for steam alternatives). Bake for about 40 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack two-thirds of the way through baking. Smaller or larger loaves will require adjustments in resting and baking time.
10.
Allow the bread to cool on a rack before slicing and eating. Try it with the
honey butter
.
Whole Wheat Brioche
“Considering my pastry chef roots it would make sense that I find sweets an important part of the diet. It would have been my preference to put the sweets chapter at the beginning of the book, but perhaps I am alone in thinking that we should eat dessert first. Even though this is a book about eating healthier breads, we didn’t want to eliminate the sweets, we just wanted them to fit into our healthier diets. We’ve used natural sweeteners and made use of nutritious whole grains. The recipes we have based on this lovely dough are both delicious and satisfying.”
—Zoë