Comments on: Artisan Bread (in Five Minutes) http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/ Come Hungry Fri, 03 Feb 2012 18:45:39 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Anonymous http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-4090 Anonymous Tue, 17 Jan 2012 01:44:00 +0000 http://www.foodess.com/?p=614#comment-4090 Sounds delicious - love that it includes barley! Sounds delicious – love that it includes barley!

]]> By: Ashley http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-4086 Ashley Mon, 16 Jan 2012 12:29:00 +0000 http://www.foodess.com/?p=614#comment-4086 I've been playing around with the recipes from the book for about a year.  My mega-multi-grain has a great texture, but isn't too dense.  It's what the book calls a half-batch, meaning it makes two loaves. 1 1/3 cups warm water 1 packet of yeast 1 tsp coarse salt (or Jane's Crazy Salt for a little herb flavor in the final product) 1 1/2 cups white flour 1 2/3 cups wheat flour 1/3 cup oatmeal 1/3 cup barley (microwave with 1/2 a cup of water till boiling, then let cool or else it will kill the yeast) 2 Tbsp wheat germ 2 Tbsp flax seed (whole or flax seed meal) Follow the basic recipe for the rest of the info. I live in Japan and wheat bread is not easy to get, so I'm so happy I found the book!  I enjoy many of the recipes. I’ve been playing around with the recipes from the book for about a year.  My mega-multi-grain has a great texture, but isn’t too dense.  It’s what the book calls a half-batch, meaning it makes two loaves.
1 1/3 cups warm water
1 packet of yeast
1 tsp coarse salt (or Jane’s Crazy Salt for a little herb flavor in the final product)
1 1/2 cups white flour
1 2/3 cups wheat flour
1/3 cup oatmeal
1/3 cup barley (microwave with 1/2 a cup of water till boiling, then let cool or else it will kill the yeast)
2 Tbsp wheat germ
2 Tbsp flax seed (whole or flax seed meal)
Follow the basic recipe for the rest of the info.

I live in Japan and wheat bread is not easy to get, so I’m so happy I found the book!  I enjoy many of the recipes.

]]> By: Melissawittmer http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-4060 Melissawittmer Wed, 11 Jan 2012 00:25:00 +0000 http://www.foodess.com/?p=614#comment-4060 I have a question about the baking. I do not have a baking stone. Can you please help me to understand what goes on what shelf of my oven. I have 2 shelves and 4 positions they can be placed. I understand the upside down cookie sheet, then does the cookie sheet with the bread go on top of that? What shelf should that be on? Thanks I have a question about the baking. I do not have a baking stone. Can you please help me to understand what goes on what shelf of my oven. I have 2 shelves and 4 positions they can be placed. I understand the upside down cookie sheet, then does the cookie sheet with the bread go on top of that? What shelf should that be on? Thanks

]]> By: Anonymous http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-4048 Anonymous Tue, 10 Jan 2012 16:09:00 +0000 http://www.foodess.com/?p=614#comment-4048 Can't WAIT to make this! Thanks for this recipe! Can’t WAIT to make this! Thanks for this recipe!

]]> By: Benjaminbradley http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-4016 Benjaminbradley Mon, 02 Jan 2012 22:59:00 +0000 http://www.foodess.com/?p=614#comment-4016 Me too! Oh well extra flavor eh? Me too! Oh well extra flavor eh?

]]> By: Kennedycg http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-3856 Kennedycg Sat, 26 Nov 2011 23:19:00 +0000 http://www.foodess.com/?p=614#comment-3856 Salt reduces effects of yeast but adds flavor so I put salt in with flours and reduce to 1T. I use higher percentage of whole wheat flour (3 cups keeping 3 cups white) and add an additional cup of mixed solids depending on my mood - flaxseed, wheatgerm, oatmeal, etc.  with a 1/4 cup brown sugar mixed in. Added a little extra water  usually 1/2 cup extra unless I used wheat germ, make it a cup (since now 7 cups of denser solids). Now need to get more rising action since less white, so  I put some honey in the warm water with 2T yeast mix and let bubble for about 10 min, then add the solids, mix and let set for several hours before refrigerating. Simple, delicious, healthy whole grain bread! Salt reduces effects of yeast but adds flavor so I put salt in with flours and reduce to 1T. I use higher percentage of whole wheat flour (3 cups keeping 3 cups white) and add an additional cup of mixed solids depending on my mood – flaxseed, wheatgerm, oatmeal, etc.  with a 1/4 cup brown sugar mixed in.

Added a little extra water  usually 1/2 cup extra unless I used wheat germ, make it a cup (since now 7 cups of denser solids). Now need to get more rising action since less white, so  I put some honey in the warm water with 2T yeast mix and let bubble for about 10 min, then add the solids, mix and let set for several hours before refrigerating. Simple, delicious, healthy whole grain bread!

]]> By: josh http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-3805 josh Wed, 16 Nov 2011 17:28:00 +0000 http://www.foodess.com/?p=614#comment-3805 what kind of yeast is this? is it ok to use active dry yeast? what kind of yeast is this? is it ok to use active dry yeast?

]]> By: Elizabeth http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-1/#comment-3666 Elizabeth Thu, 13 Oct 2011 21:29:00 +0000 http://www.foodess.com/?p=614#comment-3666 Love this bread. Just bought the new book -Healthy Bread in 5 Minutes. My whole wheat loaf is cooling right now. Mmmmmmmmm. Smells like heaven. Love this bread. Just bought the new book -Healthy Bread in 5 Minutes. My whole wheat loaf is cooling right now. Mmmmmmmmm. Smells like heaven.

]]> By: guest http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-3650 guest Thu, 06 Oct 2011 02:28:00 +0000 http://www.foodess.com/?p=614#comment-3650 interesting recipe I am all new to breadmaking, so I have some newbie questions: 1. doesn't the salt arrest the yeast growth? 2. no sugar? I thought you need sugar for the yeast to grow? interesting recipe
I am all new to breadmaking, so I have some newbie questions:
1. doesn’t the salt arrest the yeast growth?
2. no sugar? I thought you need sugar for the yeast to grow?

]]> By: Jo http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/comment-page-2/#comment-3535 Jo Wed, 14 Sep 2011 14:02:00 +0000 http://www.foodess.com/?p=614#comment-3535 Thanks for this great, easy recipe. I just wanted to add to what a few people said - I'm not quite sure what kind of coarse salt you used, but the sea salt I used apparently was not coarse enough and the 1.5 tbsn I used made the four loaf batch I baked fairly salty. Since this is a problem other people also seem to be having, I think you might be using a very large-flaked salt (kosher or sea salt) but others, with table or sea salt that's been crushed a bit might need to use less salt, maybe only 1 tbsn. Just my two cents :) Thanks again. Thanks for this great, easy recipe. I just wanted to add to what a few people said – I’m not quite sure what kind of coarse salt you used, but the sea salt I used apparently was not coarse enough and the 1.5 tbsn I used made the four loaf batch I baked fairly salty. Since this is a problem other people also seem to be having, I think you might be using a very large-flaked salt (kosher or sea salt) but others, with table or sea salt that’s been crushed a bit might need to use less salt, maybe only 1 tbsn. Just my two cents :) Thanks again.

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