François Zoë - The New Healthy Bread in Five Minutes a Day

The New Artisan Bread in Five Minutes a Day:
Revised and Updated with New Recipes

Artisan Bread in Five Minutes a Day:
The Discovery That Revolutionizes Home Baking

Healthy Bread in Five Minutes a Day:
100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

Artisan Pizza and Flatbread in Five Minutes a Day

Gluten-Free Artisan Bread in Five Minutes a Day:
The Baking Revolution Continues with 90 New, Delicious, and
Easy Recipes Made with Gluten-Free Flours

THE NEW

HEALTHY BREAD

in Five Minutes a Day

Revised and Updated with New Recipes

JEFF HERTZBERG, M.D., and ZO FRANOIS

Photography by STEPHEN SCOTT GROSS

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy.

To my grandparents Esther and Abe Weissman, who taught me that bread is better than cake.

Jeff

To my mom for a lifetime of love, grace, generosity, and humorthe most important ingredients of all.

Zo

Were six books into our project, and our spouses, Laura Silver and Graham Franois, continue to put up with crazy hours, interrupted dinners, and houses coated with flour dust. Were not trained as writers or editors, but Laura is, and she made sure our editors got manuscript versions that had already been vetted. And Graham created our incredible website, where we still answer reader questions ourselves.

Friends and family once again generously agreed to test our recipes and provide all kinds of help when we needed it. Thanks to Leslie Bazzett, Jay, Tracey, Gavin, and Megan Berkowitz, Sarah Berkowitz, Nathan Burton, Betsy Carey, Marion and John Callahan, Allison Campbell Jensen, Alex Cohn, Barb Davis and Fran Davis, Anna and Ewart Franois, Leslie Held, Jaden Hair, Judy and Larry Hicks, Kathy Kosnoff and Lyonel Norris, Jeff Lin of BustOutSolutions.com (for Web support), Kristin Neal and Bill, Carey, and Heather Neal, Craig and Patricia Neal, Lorraine Neal, Danny Sager and Brian McCarthy, Sally Simmons and David Van De Sande, the Sommerness family, and Debora Villa and Ralph Gualtieri. Riv-Ellen Prell and Steve Foldes were good sports about taste-testing early versions of some very nontraditional 100% whole wheat challahs, and our friend Flo Makanai of MakanaiBio.com e-mailed from Paris with help on an obscure French translation.

From the publishing world, writers Beth Fouhy and Peggy Orenstein helped us navigate the murky waters of book publicity. The great team at Craftsy.com produced Zos fabulous instructional video, Artisan Bread in Minutes. As always, we relied on the wisdom of our literary agents, Jane Dystel, Miriam Goderich, and Lauren Abramo. Rebekah Denn of The Seattle Times connected us with sources for artisan flours we hadnt tried before. At Thomas Dunne Books, thanks go to our editor, Peter Wolverton, for encouraging us to update this work (and then helping us do it); plus the rest of the Thomas Dunne team: Amelie Littell, Amy Goppert, Olga Grlic, Elizabeth Curione, Leah Stewart, Emma Stein, and Judy Hunt (who created another great index). Lynne Rossetto Kasper, Sally Swift, Jennifer Luebke, and Jen Russell of The Splendid Table radio program gave us our first (and subsequent) national exposure on National Public Radio.

Gratitude to colleagues in our baking and culinary adventures past and present: Robin Asbell; Steven Brown of Tilia; Stephen Durfee of the Culinary Institute of America; Barbara Fenzl of Les Gourmettes Cooking School; Michelle Gayer of The Salty Tart; Dorie Greenspan; Thomas Gumpel of Panera Bread; P.J. Hamel and Jeffrey Hamelman of King Arthur Flour; Bill Hanes and Kelly Olson of Red Star Yeast; Kim Harbinson of General Mills, Molly Herrmann of Kitchen in the Market; Raghavan Iyer; Dusti Kugler, Kelly Lainsbury, Madeline Hill, and Molly Mogren of Food Works; Brenda Langton of Spoonriver restaurant and the Minneapolis Bread Festival; Silvana Nardone; Stephanie Meyer of FreshTart.com; Riad Nasr, Karl Benson, and the team at Cooks of Crocus Hill; Peter Reinhart; Suvir Saran and Charlie Burd of American Masala; Tara Steffen of Emile Henry; Maria Speck; and Andrew Zimmern. Neither of us are celiacs nor eat a gluten-free diet, so we are particularly grateful to Danny and Shauna James Ahern of the Gluten-Free Girl website, who advised us on the gluten-free chapter. And thanks to Gold Medal Flour for putting our recipe on their flour bag.

This is our third book with Stephen Scott Grossshooting gorgeous color photography yet again. In some ways, this whole grain book has been the toughest to update: how much more is there to sayvisuallyabout round brown things? Thanks for the eloquence, Stephen. And we couldnt have done it without Sarah Kieffer of TheVanillaBeanBlog.com, who styled our photo shoots and contributes mightily to our blog as well. Sarahs coming out with her own gorgeous cookbook, The Vanilla Bean Baking Book, in the fall of 2016. Veronica Smith was prop mistress extraordinaire, and Joel Larson saved the day by making his superlative studio space, Minneapoliss Cargo Studios, available for our photo shoot.

Most of all we are thankful for the love and support of our families: Zos husband, Graham, and her two boys, Henri and Charlie, and Jeffs wife, Laura, and his girls, Rachel and Julia. Theyre our best taste testers and most honest critics.

It does not cost much. It leaves you filled with peace, and the house filled with one of the worlds sweetest smells probably there is no chiropractic treatment, no Yoga exercise, no hour of meditation that will leave you emptier of bad thoughts than this homely ceremony of making bread.

M. F. K. Fisher in How to Cook a Wolf, 1942

The Secret works with super-healthy ingredients: Mix enough dough for many loaves and store it in the refrigerator.

Its easy to have freshly baked healthy breads whenever you want them, with only five minutes a day of active effort. First, mix the ingredients in a container all at once, and let them sit for two hours. Now you are ready to shape and bake the bread, or you can refrigerate the dough and use it over the next five to fourteen days (depending on the recipe). Youve prepared enough dough for many loaves. When you want fresh-baked whole grain or gluten-free bread, take a piece of the dough from the container and shape it into a loaf. Let it rest for a while and then bake. Your house will smell like a bakery and your family and friends will love you for it.