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Questions? Start with our Search Bar: We’ve been posting recipes and answering questions on this site since 2007, so if you have a question, there’s probably a post that addresses it somewhere on this website. So, the first thing to do is to use our Search Bar. On our Home Page, it’s right over our pictures. In narrower laptop or desktop displays, it sometimes appears right underneath our orange BreadIn5 logo, and on phones it’s right above where it says “How to make bread in five minutes a day?” Just type in the bread style, ingredient, or technique that you’re interested in, and the search-engine will show you all the similar posts we’ve ever done on it, with recipes and answers to many questions.
Another place to look: our FAQs (Frequently Asked Questions) page (we also have a Gluten-Free FAQs page). If you don’t find your answer in the FAQs, you can post baking questions and comments, but please be brief, so we can get to all the questions.
If neither of those get you to the answer you need, click on any “Comments/Reply” field at the top of any of our posts (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Tell us which book you’re working from, and which recipe and page number–we need that in order to answer your question, Which we will do, right here on the website either right under your question, or a few down if a lot of people had the same question. Don’t look for the response in your personal email… Come back here to the side on the page where you posted, to look for our answer.
We answer all questions ourselves here on the website within 24 hours, often with a reference to a page number in our books where possible. Please remember that our blog is moderated, so your post may not appear until we’ve read and approved it; this can take 24 hours.
My bread on the outside is tough? I don’t handle it very much at all. Any suggestions?
Which of the recipes are you using, from which book and page number?
What is the highest amount of whole wheat flour I can use in the chocolate espresso whole wheat bread without impacting the bread flavor? And can I use steal cut oats for a part of the white flour? Trying to reduce the white flour and increase fiber in everything I eat.
Recipe From the new healthy bread in 5 minutes a week day book on page 378.
THANKS! Monica
Recipes:
1) Chocolate expresso whole wheat flour muffins using the using the Chocolate Expresso Dough from page 379-381
2) Chocolate tangerine bars on page 382; using the Chocolate Expresso Dough from page 379-381
Book: The New Healthy Bread in 5 Minutes a Day (revised and updated with new recipes)
As you increase WW in this recipe, it’s not so much the flavor that’ll change, it’s the texture (coarser), rising power (less), and water requirement (more). If you try (let’s say), 4 cups of WW and 2 of AP, you’ll need to experiment with the water–try 1.5 cups, but you may need 1.75. Given that you’re making the bars, you may not have as much trouble with rising (bars don’t need as much). My fear though, is increasing the WW may result in a dense result. Maybe that’ll be OK with bars. Could try making them thinner than what I specified in the recipe, which could help.
I am trying to perfect a pumpkin yeast dinner roll. I’m well versed in the master recipe and I would like to alter another recipe to work with your master. My question is, if I keep the liquid to dry ratio the same, including milk and eggs in the wet, can I add additional water to the milk to get the same gram ratio? Should I add more milk instead?
Which of my books are you working from, so I can direct you to help there?
The New Artisan Bread in 5, c. 2013
Take a look at the bottom of page 40 (the entry starting with the words “My Loaves…”) and try everything in there–that’s what I think is going on.
Gluten free artisan bread in five minutes a day (2014)
Page 64
The Master Recipe:Boule
Page says “easily doubled or halved’. What about quartered? We are empty-nesters and this is my first time making the recipe. I don’t think we will eat four loaves of bread in 10 days. 😉
Sure!
What is the best Bread in 5 recipe to use in a Pullman Pan? Can I use the Master recipe, and if so, do I need to add water to a pan even though the Pullman has a cover? What amount of dough goes in the pan and what is the temp/length of bake time?
The Master will work well, and right… no need for steam with that cover. Just put the word “Pullman” into the search bar to see a post on this, or go directly to this link: https://artisanbreadinfive.com/2012/01/10/pullman-loaf-perfectly-shaped-sandwich-bread/
I have used the original master recipe and have had great success. I need to make a bread with no white flour. I thought the new healthy master Recipe might work but I see it has white flour. Do you have a recipe for bread with no white flour.
Thank you,
Vickie
I have many “Original Master” recipes. Which of the books are you working from, and what recipe and page number?
Hi,
When your book first came out we made 2 round loaves and they stayed round. Now, the loaves spread out.
Same oven, same flour(Aldi). Should we switch to bread flour?
Can’t imagine what’s changed–you’re saying nothing has changed. Hmmm.
Could switch to bread flour, or just decrease the water a couple tablespoons.
We have three of your books, use them frequently and love them. I have several questions and I hope you can help.
1. Do you have a recipe for Georgian Khachapuri?
2. Can your carrot bread (Healthy bread book pg 157) be baked as muffins. If so, what temperature and time?
3. The rosemary potato dinner rolls (Healthy bread book pg 125); do you cook the potatoes before you put into the bread mixture?
Thanks. I look forward to hearing from you.
Yes, I have Khachapuri in the updated version of the Healthy Bread book (http://amzn.to/1NdVkgj), and the carrot recipe can be baked at 375F, in muffin tins. Check it at 25 minutes; may take as long as 35 minutes. You don’t cook the potatoes, but make sure it’s a fine dice– 1/4-inch, or they won’t cook through.
About the starter, you have to go by the consistency–there won’t be a standard answer to your question, because the starter has a very approximate water content. And you can always use sourdough starter in conjunction with yeast. They won’t “cancel” each other.
I have two more questions:
1. I have an active sour dough starter about the thickness of pancake batter. My question is, if I add up to three cups of the starter to a bread recipe, how do I know how to alter the flour/water ratio in a recipe.
2. In storing the sour dough bread dough (that also includes commercial yeasts), will the two different types of yeasts conflict or cancel each other?
How many grams for rye flour?
In which recipe, from which of the books, and which page number?
Hi! I’ve been making pizzas for over a decade using your recipes and love them! Thank you 🙂 I have a Durum “00” flour and am out of unbleached flour and only have bleached all purpose. I’m stumped because the Durum is “00” so am having trouble figuring out how to adjust any of the recipes. Which recipe should I use with the bleached and how should I adjust?
I’m not sure if I’m understanding the question correctly, but the bleached and unbleached all-purpose flowers are equal substitutions for each other, no adjustment is needed. Is that the question?
I am working with your gluten free book and have noticed that when I smooth the top of any loaf of bread with a little water, when the product is baked, I have a white crust wherever I used the water. Is there a way to avoid this un-natural effect?
One thing to try would be to brush with oil or melted butter after smoothing. Please let me know how that works out for you. Another way to avoid that appearance is to sprinkle the top with seeds. They’ll brown slightly (especially sesame seeds), which will create a nice visual effect and distract from the crust color. Also, be sure you’re using steam in the oven–that browns the crust.
Any tips for making 5 min day bread in the southwest of the US? It was much easier to make bread in the midwest.
Wow, I’m not sure what you’re getting at. What problems are you having since you moved?
Hi Jeff! I was inspired to use a tangzhong (water roux) to make Challah Rolls after watching Lan Lam of America’s Test Kitchen make & bake them on youtube. However, I would like to use an ABin5 Basic Challah Recipe instead. I use a scale to weigh ingredients but still don’t feel confident doing the math to make using the tangzhong paste work in an Abin5 recipe! Can you please help me calculate the amounts? I’m excited about trying these rolls for the Holidays.
Unfortunately, I’m not familiar with that technique
Hi Guys,
I have been having issues with the healthy bread in 5 Whole grain Rye I have it on a kindle so I don’t have a page number, it does say location 2290. I have adjusted it a bit I am using Sir Lancelot flour instead of AP. I am not adding vital wheat gluten. I have in the past and it has not made much difference. My bread tends to spread out when I try a free form bake. So I have been making it in a 4X8 loaf pan. It usually tastes great but on the bottom of the loaf is seems to get a layer of compressed dough. I’m not quite sure how to describe it. Is the dough too wet? Should I try to knead the dough a bit? I would rather have a more traditional looking loaf. Free formed and football shaped. Do you have any advise?
Sounds like there isn’t quite enough gluten–could I convince you to use a little VWG? Make a shorter loaf?
Yes, a little less water might help–let’s say 2T. If you go further, this particular recipe may come out dry. Kneading might help, but I wouldn’t hold out a lot of hope on that one.
In your book Gluten-free Artisan bread in 5 Minutes A Day, you discuss a variety of flours. I’m particularly interested in millet flour for its low glycemic property. But none of your flour blends use millet flour. Can I substitute 6 cups of rice flour for 6 cups of millet flour?
I’m almost certain it won’t work–the texture will be crazy. It might work for flatbreads??? (very flat). See page 61 for the swaps that I found actually work–other than that, it’ll take a lot of experimentation.
What is the name of the bun in the cover photo of Holiday and Celebration Bread in Five Minutes a Day?
Those are panettone, baked as muffins.
Thought you would like to know that there is a misprint in The New Healthy Bread in Five Minutes a Day
(Kobo EBook Edition). In Chapter 7 (Breads with Fruit and Vegetables) – the recipe for Lentil Curry Bread, Pg. 16
duplicates “The Lentils” chart twice and is missing the chart for “The Dough”. Can I find this recipe elsewhere?
Otherwise, the recipes seem easy to follow (made one basic loaf today) and I’m looking forward to trying more.
Check out the corrections page, it’s at the bottom: https://artisanbreadinfive.com/2016/10/01/corrections-to-the-first-printings-of-the-new-healthy-bread-in-five-minutes-a-day-2016/
Hello,
I bought the Gluten free artisan bread in 5 minutes a day book. Can I substitute flax meal for ground psyllium husk? If yes, same amount? I am making the mixture 1 and 2.
Thank you.
Murun
No, that won’t work at all. The ground psyllium husk creates the body that allows gas to be trapped. The flax will not do that.
I have two of your books: New Artisan Bread in Five… and New Healthy Bread in Five… and I have rarely bought bread since I got the original book over five years ago. Thank you!
For Thanksgiving, I’d like to make potato rolls and can’t find a non-sweet white version. I’m thinking I’ll probably start with the Whole Grain Rosemary-Potato Dinner Rolls and am wondering how I could use White flour instead of Wheat and Rye. Also, every other recipe out there calls for cooked potatoes and I need to verify that the potato chunks are raw in this recipe? Thank you!
You can use any of the white-flour recipes from “The New Artisan Bread…,” and just add the pound of finely diced raw potato to the initial dough mixture. About 1 pound of potato, as in the recipe on page 184 of “New Healthy…,” for a full 4- to 5-pound dough batch. The key is that you have to do a very fine dice, a quarter inch or less, otherwise, as your suggesting, the potato won’t cook through. It gives a different effect from potato dough recipes that call for cooked potato–you’re aware of the potato rather than having it just create a certain texture to the overall crumb. I’d suggest that you do a dry run before Thanksgiving to be sure this is to your liking. Maybe a half-recipe?
Hi! When I pulled the dough to cut a grapefruit size piece off, my dough didn’t stretch for me to cut it with scissors but broke off. It’s moist, not dried out. Any advice?
Which of the recipes are you using, from which of my books and page number?
Hello
I am making the 100% Whole Grain Maple Oatmeal Bread (The New Healthy Bread in Five Minutes a Day, page 205) and am out of vital wheat gluten. I read the guidelines on page 91/92 on reducing the amount of liquid and would like to confirm the exact amount. The master recipe contains only water, while the Whole Grain Maple Oatmeal Bread includes water, maple syrup and olive oil. Do I adjust only the amount of water or also the other liquids? If so, how much?
Another question: I read Xanthum Gum may be used to replace vital gluten. I do have this. Would you advise to use and if so, what amount would I use to replace the1/4 cup of vital wheat gluten?
Thank you
Dianne
This particular recipe has a lot of constituents in it that are likely to make the bread very dense if you leave out the vital wheat gluten. If you want to try it, you could decrease the water alone, by 1/4 cup. I really only had experience with xanthan gum in gluten-free recipes, so I can’t advise on whether it would work here. It might, but this would be an experiment.
The New Artisian Bread in Five Minutes a Day
Challah Recipe p. 296
This is the second recipe from the book I have tried. Is this recipe less wet than the master recipe? I let the dough set for 2 hours before putting it in the fridge (at which point it did get air bubbles and rose some). After 1 day in the fridge I went to make my first recipe. The dough isn’t very sticky and I am wondering if I did something wrong.
I’d say it’s comparable in moisture content to the master recipe, so it’s possible that you measured something wrong. Even so I would just try baking it off, giving it a full 1.5 hour rest after shaping, and see how it turns out
Hey Jeff, do you happen to have any gluten free bread recipes?
Yep– in my book, Gluten-Free Bread in Five Minutes a Day (on Amazon at https://amzn.to/3NSJCNM), and here on the website a bit– just type gluten free into the search bar above.
What’s the difference in the two books? I have the original book (without the weights and measures)
Both have weights, in US ounces and in grams/kilos. Does this help? https://artisanbreadinfive.com/2021/08/04/our-new-book-the-best-of-artisan-bread-in-five-minutes-a-day-favorite-recipes-from-breadin5/
Hi I’ve been using Dr S Gundry lectin free Plant Paradox diet and he allows nuts and seeds and root flours only because of lectins. Do you have a mixture to make a tasty bread with those? Thanks, Anna
You could use a small amount of that kind of mixture in my basic recipe, but nothing with ONLY those ingredients
Can I use oat flour as PART of my all purpose flour allotment in bread?
Assume you mean my wheat-based breads, and the answer is yes, but keep in minimal, because otherwise it will result in a very dense loaf (no gluten in oats). Like maybe, up to a half-cup of oat flour in a four-pound dough recipe. It’ll be a little denser.
Hi
I was so excited to bake my master recipe bread which looks like it turned out great! Luckily I used parchment over the stone,
because my 20yr old lovely seasoned pampered chef pizza stone broke in three.
Yeah, I’ve heard that about the Pampered Chef stones. Glad the recipe worked well for you.
Thanks Jeff, the Bread was delicious! I hope it’s just as good in my cast iron fry pan. No chance of that breaking!
good call, cast iron works fine! There are also cast iron “stones,” see https://artisanbreadinfive.com/2010/08/24/pizza-stones-which-creates-the-best-crust/
Hi Jeff and Zoe,
I was wondering if maple syrup might be a viable substitute for honey in recipes. If so, should the amount or anything else (other ingredients or length of resting/baking/etc.) be adjusted? In particular I’m looking at the Brioche dough recipe in The New Artisan Bread in Five Minutes a Day on page 300. It asks for a 1/2 cup/170g of honey, could I do the same amount of maple syrup? I live in a cold winter area so honey tends to crystallize and become solid if we have it for too long. Also, maple syrup is just delicious.
Alternatively, is maple syrup ever a substitute for just granulated sugar in recipes?
Thank you!
Grady
In general, the answer is yes. You may have to decrease the liquids very slightly, a tablespoon or two, to account for the fact that most maple syrup products are thinner than honey. It’s also going to create a strong flavor, but it sounds like that’s a flavor you will appreciate.
How is this dough different from Poolish or Biga?
Which dough, from which of my books, and what page number?
Hi im using new artisan bread in five bagels page 198…
I would like to use Barley malt syrup instead of the non diastatic malt powder/sugar. I wasnt sure how to substitute it as it is a liquid, (both the amount of syrup and do i reduce the water content).
For the water bath would i use the syrup and the baking soda together.
I understand that barley malt syrup is a traditional bagel addition
thanks in advance.
laura boyd
My best estimate…
For the boiling pot, use 1/4 cup plus 2 tablespoons of the syrup, and decrease the water by 2 tablespoons (if you want to be precise.
For the dough formula, use 2 tablespoons plus 1 teaspoon of the syrup, and decrease the water by 2 tablespoons. And the baking soda as written.
thanks so much!!! your support of your cookbooks make them my favorite.
Should I still use the pizza stone if I’m using a baguette pan?
It’s less required, but it may even out oven heat if yours has “hot spots/cool spots.”
I have tried numerous recipe out of your five books in my personal library. I would like to make “Croissant-sequence rolls” on page 339 of your Holiday book. My question is could I shape them and put them in the fridge and then take them out for the 90 room temperature rest before baking?
Yes, see this FAQ: https://artisanbreadinfive.com/2013/11/22/the-refrigerator-rise-trick-on-crazy-busy-thanksgiving-morning-fresh-rolls-kurbiskernbrot-from-the-german-alps/
I’m wondering if there are some great flavors to add in to the master mix to make it Christmasy?
I have just tried adding 2 T orange zest, 1-1/2 t. Cinnamon and 1-1/2 ground cloves. It’s good but could use a bit more flavor.
Any thoughts for me?
Sure. First off, some sweetness will bring up these flavors. Quarter-cup of sugar? 2T at least. Other than the ones you mention, try lemon or orange zest, lemon extract, anise seeds, or cardamom (ground). And consider using my challah or brioche recipes from the books–these sweeter doughs may be more to the Holidays. Also see these posts:
https://artisanbreadinfive.com/2022/12/21/panettone-a-traditional-italian-christmas-bread/
https://artisanbreadinfive.com/2009/06/15/swedish-limpa-rye-bread-in-a-cloche-on-the-grill-and-announcing-winners-of-free-books/
Hey Love love your recipes!! Been making breads for over 2 years now.
I want to make POPPYSEED a ROLL and need a recipe. Just really need to know what type of bread dough to start with then I can use my old traditional recipe for the rest. So should I use a brioche or a challah type dough? Or stollen?
Thanks so much for a speedy response!!!
I put poppy seeds on any kind of dough, so any of mine will work, depends on what you’re looking for? A traditional dinner roll? Plain or whole grain? Enriched? I’d go for challah myself.
I made the croissant-esque rolls (pg 339 Holiday and Celebration Bread in Five Minutes a Day) yesterday. They came out good butter they were swimming in butter as they baked. Did I do something wrong? Is that normal?
The butter is what makes the final result flaky–as it melts, it leaves behind “spaces,” creating a sheet-like effect. That means that some of the butter has to go somewhere. Did the finished products seem greasy and heavy? Assuming not– then this is all normal.
I have all of your books and love each and every one. I was reviewing your Challah recipe and noticed that you include AP flour in one recipe and Bread flour in. the other version of the book. Which do you find is the best and what do you see as the differences ? Thank you
Bread flour requires a little more water to reach the hydration level that allows the dough to be stored in this method. The final result will have a denser chew, and see more “stretchy.” There won’t be much difference in flavor though.
Hello, I’m interested in your books but wanted to ask if you will be selling them in a kindle format soon? I do not usually buy paper cookbooks as I use my iPad for all my recipes. Please let me know if you may be selling in kindle format one day soon?
They’re all available as Kindle editions through Amazon. Just click on “Buying the Books” above, and then click on any Amazon link for any of the books. Once you’re on Amazon’s site, you can specify the Kindle edition. Note that the BreadIn5 website is reader-supported; BreadIn5 LLC earns affiliate commission when buying through links.
I watched your video and made the large batch of refrigerated bread dough. My container was not quite big enough so after the two hour rise in the kitchen, I punched the dough down. Here in the book I just received today, the best of artisan bread in five minutes a day I read that dough should never be punched down. Should I just pitch the dough now? I’m assuming it won’t rise properly? Thanks.
You should definitely go ahead and use that dough, don’t throw it out. It will recover from the punching down.
My son only loves “white” bread. I would love some recipes for high protein white bread. I usually add vital wheat gluten. Can you share some high protein white bread recipes?
Thanks,
Rhonda
Hmmm.
Start with my recipe for Cornell Bread, just type those words into the search bar on this web page. The problem you’ll have though, is that this recipe has a lot of whole wheat flour, in addition to the soy flour and other ingredients that were designed to boost protein level. If you swap white AP flour for that whole wheat, you’re going to need less water, and it’s going to be a bit of an experiment. Why don’t you start with four cups rather than 4 and a quarter?
We live at 2300 ft. elevation. Does this affect how/when bread rises. I never get much rise in the dough after the initial 2 hrs. I’ve tried letting the loaf rise for up to 2 hours, but I don’t see much difference. Also, “oven spring” seems minimal. I am using non-expired Platinum yeast as suggested.
Thanks!
This bread has been baked in Denver, which is a much higher elevation, and it isn’t a problem. So that’s not the issue, nor is it a problem with your yeast. When you bake the loaves, what’s the hole structure looking like?
Have you tried to use Biblical Grain Mix to make bread? I am wanting to try this with a First Holy Communion class.
Haven’t tested with that, but if it works, please let me know!
Hi. Getting back to ABin5 after several years and exploring the GF Breads book. Many of the recipes call for anise seed, which I don’t especially care for. Can I substitute other seeds besides caraway? Am thinking of cumin, coriander, celery, and sesame. Should I crack the seeds like cumin and coriander?
Many thanks!
Funny you should bring that up, I had the same thought when I put together the best of artisan bread in 5 minutes a day. I talked about fennel, crushed coriander, or even cumin seeds. Some of those may be strong flavors, likewise for celery seeds, which I didn’t test with. But as far as I’m concerned, it’s all fair game
I have several Emile Henry bread baking dishes (Cloche) baguette, and regular loaf) How do I use them with your recipes. Do I put the dough in them for the second rise? Do I have to adjust the temperature from the original recipe? I haven’t used them much because I am confused, but I have your books and want to start using them with your recipes. For the Cloche) If I use 2 lbs of dough instead of 1 lb. How much longer would I need to bake the bread? I am using the Best of Artisan Bread In 5 minutes a day.
Here are some posts that will help, basically no adjustment is needed:
Larger loaves: https://artisanbreadinfive.com/2011/01/23/larger-loaves-what-adjustments-are-needed/
In cloches: https://artisanbreadinfive.com/2021/02/26/incredible-crust-bread-baking-in-a-cloche/
In the EH cloches: https://artisanbreadinfive.com/2013/12/08/baking-in-a-cloche-plus-a-big-holiday-baking-package-giveaway-signed-copy-of-thenewabin5-gold-medal-flour-red-star-yeast-and-an-emile-henry-cloche/
howdy —
I just heard about your new “Healthy Breads” cookbook; great!
My question is: Do I need to master “Artisan Breads” 1st?
Appreciate your time & attention; TIA.
No, you don’t. The method is explained fresh in each book
For those of us who watch our carbs, the gluten free bread recipes are attractive. However, the use of starches can add quite a few carbs. Can a resistant starch, like green banana flour, be substituted?
Thanks
Unfortunately, we didn’t have success with non- carbohydrate flour.
can I use convection to bake the bread?
Sure can. It browns better, but you may need to decrease the heat by 25°. That’s not true for all convection ovens though. Likewise, you may need to decrease the baking time a bit