Master Recipe from “New Healthy Bread in Five Minutes a Day” using Vital Wheat Gluten!

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(The pictures in this post are by Stephen Scott Gross, who did the photography For New Healthy Bread in Five).

After writing the first edition of Artisan Bread in Five Minutes a Day in 2007 I was immediately asked how to convert the recipes to whole grains, and maybe even gluten-free equivalents. Through quite a lot of other adventures, the updated version has come out: The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes. Read More

Whole Grain Loaves without Vital Wheat Gluten, and Highlights from the Mill City Bread Festival

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When I wrote Healthy Bread in Five Minutes a Day in 2009, I made a strategic choice. I knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of my tasters, whole grain bread made from wet dough stored in the fridge could be a little too dense for their taste. So I lightened things up a bit, by boosting the gluten in our whole grain doughs that appear in that book, using vital wheat gluten (VWG). Well, I’ve been experimenting on whole-grain doughs stored without VWG, and I’ve been pleased with the results. Here’s a simple alternative recipe for whole grain loaves without the added gluten. Plus, highlights from my appearance at the Mill City Bread Festival. Read More