How to make bread in five minutes a day?

The secret is homemade stored dough, mixed and refrigerated for up to two weeks... more

Spelt Donuts with Blood Orange Glaze

February 16, 2016April 30, 2019 jeff 7 Comments

Spelt Donuts with Blood Orange Glaze Recipe | Artisan Bread in Five Minutes a Day

If you’ve been around this site long enough, you’ll know that we are big fans here of using our no-knead brioche dough to make donuts. We’ve made jelly-filled donuts, mini-donuts, espresso-chocolate donuts, powdered sugar donuts, and even s’mores donuts. But I firmly believe that there can’t be too many ways to enjoy one of our favorite treats, and so I bring you yet another recipe for warm, delicious circles of goodness. After reviving our spelt pizza dough a few weeks ago, I decided to try and come up with an enriched version of it; I like the flavor it lends to sweet confections, and it makes whatever I am baking a little more healthy, which is always a good thing. These spelt donuts are made with both spelt and all-purpose flour, and fry up light and tasty.

Stovetop Pizza with Spelt Dough

February 2, 2016April 30, 2019 jeff 16 Comments

With the holidays tucked safely behind, I’ve found myself trying to incorporate healthier foods into my family’s New Year diet. There were some subtle groans about the 100% whole wheat flour bagels and bread that showed up in our kitchen January 1st, foreshadowing things to come. After a few weeks of slowly letting go of the white flour, however, no one seems to mind quite as much anymore. Along with the whole wheat flour, I have also been adding spelt flour to many of our baked goods and breads. I’ve always loved the flavor of spelt, and find it easy to work with in most applications. I had forgotten about the Whole Grain Spelt Dough recipe in Artisan Pizza and Flatbreads, and it has been a welcome addition to dinner. My kids didn’t even notice the crust on their beloved stovetop pizza was slightly heartier, and gobbled down their slices without batting an eye.