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

By: Jen

Jen — Fri, 03 Sep 2010 14:17:20 +0000

This is great, thanks. I added extra seeds and nuts to make it lower in glycemic index value. I was wondering how it would be with a bit of honey as well, it probably won’t hurt.

By: formerchef

formerchef — Wed, 25 Aug 2010 21:03:59 +0000

Sorry if that’s confusing! I just realized that I wrote it wrong in the body of the recipe.
So, the recipe is not 1.9 lbs, it’s 1 lb plus 9 oz. If this helps, 1.5 lbs = 1lb, 8oz, so 1 lb, 9 oz is just a little more than one and a half lbs.

By: jahocswim

jahocswim — Wed, 25 Aug 2010 20:51:53 +0000

You have totally confused me. I measured out 51/2 cups of flour and it weighed 1.11 lbs I removed a little of the flour and left it at 1.9 lbs. My scale does not do pounds and ounces.

By: formerchef

formerchef — Sun, 15 Aug 2010 14:38:25 +0000

Hi Susan-
Are you using unbleached flour for the portion of white flour? I know that can make a difference. If it’s bleached white flour the consistency will change.
It could also be in the way you are measuring the flour. Are you using cups or weighing it?
I recommend you check out the website of the authors of the book. I know they have answered a lot of questions there.
http://www.artisanbreadinfive.com/
This is their post on this specific recipe and given that there are tons of comments, many of them questions and answers:
http://www.artisanbreadinfive.com/?p=1087

By: Susan

Susan — Sun, 15 Aug 2010 12:22:13 +0000

I have tried making a batch of this bread 2 times. The second time I added more flour and it still does not have the elasticity at all when I pull it up to cut off a batch. I just get a handful that separates when I reach in to get some dough. It also rises very little before I bake it. Thanks for any help.

By: formerchef

formerchef — Sun, 11 Jul 2010 22:04:13 +0000

Ed, you may need to add a bit more flour to your next recipe. If the measurements get off by as little as half a cup the bread can be too sticky. And yes, that’s why the bread pulled away from the bottom; because it could not easily expand without the cuts on the top. Try the recipe with a bit more flour next time.

By: Ed

Ed — Sun, 11 Jul 2010 17:37:20 +0000

I just made the HBin5 last night, my first time making ever bread, and it turned out fairly well (thanks for the recipe!!!!). The taste, color, texture all seemed pretty good, but i was unable to make those cuts on top with the boule form as it was too sticky, the bread also seemed to pull away from the bottom as it was baking, would the cuts in the top fix that along with some sort of greasing of the baking sheet (I do not have a baking stone). I also tried to dry out some slices over night and make French toast today, it turned out very chewy with a slightly off-putting flavor (I’ve made good French toast in the past). Please help, I love DIY and would like to continue with this healthy bread stuff for me and my family.

By: formerchef

formerchef — Mon, 10 May 2010 16:42:36 +0000

Liv-Sorry if this was confusing. Both the recipe in the book, and my digital kitchen scale read 1 lb, 9 oz-meaning, 1 pound plus 9 ounces. My scale doesn’t register weights as 1.56 lbs either (which I think I would find more confusing!). Yes, metrics may be easier. I’m slowly trying to include both in my recipes but sometimes I forget. Hope this clears things up!

By: liv muir

liv muir — Mon, 10 May 2010 16:32:47 +0000

Is it 1lb 9 oz (which is 1.56 lbs) or 1.9 lbs ( which is 1 lb 14 0z)? There are 16 oz in a lb so you can just use it as a decimal place… which is why lbs and oz suck… we should all use metric. Sorry, I digress, I would like to make this delicious bread and am curious which amount of flour you used. Thanks..

By: Jessy

Jessy — Fri, 26 Mar 2010 03:31:47 +0000

Beautiful loaf. I’m afraid I’m a bit on the lazy side though…I use the expressbake setting on my breadmaker all of the time!