Comments on: Healthy Bread in Five Minutes a Day~Whole Grain Master Recipe

By: formerchef

formerchef — Sat, 28 Jan 2012 04:40:55 +0000

Tina, have you checked your oven’s temperature? It could be too hot. Otherwise, I don’t know. You might try asking on the HBin5 website. Or if you use Twitter, ask @zoebakes.

By: Tina

Tina — Sat, 28 Jan 2012 01:19:29 +0000

I have been baking from the ABin5 for quite some time and loved the bread. I just recently got the Healthy Bread in 5 and I feel that my bread gets too dark before it is done. Do you have any suggestions?

By: formerchef

formerchef — Mon, 23 Jan 2012 01:09:20 +0000

John- Sorry if it’s at all confusing. The weights listed are exactly the ones as listed in the recipe in the book. I just checked to verify. I’ve also edited the recipe online to now include the weights in grams if that helps at all.

By: John

John — Mon, 23 Jan 2012 00:57:15 +0000

Actually, I just calculated this off of the back of the flour container, and both the King Arthur wheat flour and King Arthur white flour say that 1/4c is 30g of flour (at least for their flour). So 1 c is 120g, 5c is 600g, add another half cup gets you to 660g of wheat flour. 660g is 23.28 ounces, not 25 ounces (which is 1 pound (16oz) plus 9 ounces), 1.72 oz short. That matters, as you’ll see below.

Then 2c of white King Arthur is 240g. Which is 8.466 ounces. That’s 1.534 oz short of 10oz listed above.

That means that the recipe in weight above adds 3.254 oz more flour than recipe in cups above. 3.254 oz is 92g, which is 3/4 of flour extra. That’s not insignificant. My mix is looking rather dry for a wet dough (I’ve made bread before). I measured out the weights, per what you have above, and only now decided to look at the flour container to see what is says the actual weights should be.

Ugh.

By: formerchef

formerchef — Fri, 16 Dec 2011 20:05:14 +0000

Yes, I usually do, depending on how brown the crust is.

By: xiaobao12

xiaobao12 — Fri, 16 Dec 2011 19:56:43 +0000

Formerchef, looks great. Do you remove the bread from the loaf pan for the last 10 minutes of baking like the instructions state?

By: formerchef

formerchef — Tue, 23 Aug 2011 20:28:04 +0000

Yes, the GF recipes are good to have too. The most important thing though is the inclusion of vital wheat gluten in the whole wheat recipe.

By: Simone

Simone — Tue, 23 Aug 2011 20:16:04 +0000

Interesting to read! I saw that the amount of water is indeed higher in the whole wheat version so that is where my mistake with the firmer dough comes from. Also your explanation on the longer rising times make sense… I’m also very interested in the glutenfree recipes that are mentioned as a friend of mine has just been diagnosed with gluten intolerance and she is desperate to find an alternative for her normal bread… I think I might have to get this book too! Thanks for suggesting it!

By: Whole wheat pita bread « A Single Serving

Whole wheat pita bread « A Single Serving — Fri, 12 Aug 2011 00:27:39 +0000

[...] in this is for a whole-wheat bread. That basic dough can be used for pita bread as well. That master recipe can be found on one of my favorite food-related blogs, Former Chef–so I’ll not [...]

By: Meal Plan Monday: Recipe Ideas

Meal Plan Monday: Recipe Ideas — Tue, 21 Jun 2011 15:58:46 +0000

[...] from The Good Neighbor Cookbook (review and recipe coming soon–I hope!) I also made a loaf of Whole Wheat Sandwich bread from one of our Tasty Books Book Club selections, Healthy Bread in Five Minutes A Day (a review of [...]