The New Healthy Bread in Five Minutes a Day is Available for Pre-Order!

The New Healthy Bread in Five Minutes a Day

We are so pleased to announce that our newest book, The New Healthy Bread in Five Minutes a Day, is available for pre-order (click to order)! The book will ship out on November 1 and it will be available in your local stores as well. This project has been a long time in the making. As soon as we got the chance to rework New Artisan Bread, we knew we’d  want to update our healthy book. We kept all the things we loved about the original book (many of the recipes, including our GF chapter) and added more 100% whole grain breads….

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we converted all the recipes to weights (but kept the measuring cups for those who prefer them),

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probably the thing we’re most excited about is our method for making a super fast, super easy sourdough starter. new-hbin5-2016-2-of-7

After your starter comes alive we’ll show you how to use it in our recipes.

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We have even more tips and techniques so you’ll come out with great loaves, even if you’re a novice baker. As always we’ll be here on the website to answer your questions.

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You can bake in your slow cooker on those hot summer nights or when the oven is jam packed with holiday goodies.

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There are over 30 new recipes, so this book is our biggest yet and

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once again we’ve teamed up with Stephen Gross and Sarah Kieffer to bring you more gorgeous photos of all the breads you’ll be baking. Happy Baking from The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes!



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16 thoughts on “The New Healthy Bread in Five Minutes a Day is Available for Pre-Order!

    1. Hi Pilar,

      We’d be so excited to have a Spanish translation, but so far no publishers have been willing. Hopefully some day!

      Cheers, Zoë

    1. Hi Julai,

      Yes, our very first venture into GF was in our Healthy Bread book and we left them in because they were so popular.

      Enjoy, Zoë

  1. This is super exciting, but I JUST bought the first one! 🙁 I much prefer the by-weight method though so I might have to upgrade. Thanks for all your great work, I love both #Breadin5books that I have!

    Question: My loaves consistently have a small crumb with a spongy dense texture. Not tough at all and very tasty, but I’m new to whole wheat. Is this texture normal? I’ve reduced the water in my recipe by about 10mg and preheat my oven a bit longer than directed due to a slow preheat. Do you have any photos of the finished loaves or photos showing a cross-section? I couldn’t find any.

  2. Do you have any recommendations for a bread slicer? I have difficulty slicing nice even pieces with just a bread knife.

    We love the bread in 5 recipes. Thank you for all your hard work in sharing them with us. And baking bread in the crockpot? Life changing!

  3. I have a personal copy of your gluten free book and use it regularly. I love the Za’atar flatbreads! Also, I use the gf recipes from your first book specifically the boule and not “rye” but so close. Have the gluten free recipes changed much in the new book? Are there any new gf recipes? Thanks so much.

    1. Hi Caresse,

      I’m so glad you enjoy the GF recipes. The recipes in the New Healthy book are not changed, other than formatting. We’ve added weights to all the recipes.

      Thanks, Zoë

  4. I follow a strict oil free plant based diet. Are all the recipes in your new healthy bread book based on oil free ingredients?
    I have tried your basic mix and was very pleased.

    Peter

    1. Hi Peter,

      There are some recipes that are free of oils and others that have them. The sweeter recipes tend to have oil or butter, but many of the recipes do not.

      Thanks, Zoë

  5. Hi,

    Love your books! I am slowly transitioning my notes and scribbles from the first healthy book to this one. I noticed your chart on Whole Wheat flour types and was wondering if the organic versions of Bob’s Red Mill and King Arthur follow the same ratios as the non-organic versions? I haven’t seen an organic version of Gold Medal or Pillsbury.

    Thanks,
    Eric

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