I first published this post in February 2010 in the midst of a very cold and snowy winter. It was so nice to have the oven on and the wonderful aroma filling the house! I always stop baking over the summer, but now I have dusted off my recipes. found my vital wheat gluten, and jumped in again. You won’t believe how simple this is!
No-Knead Whole Grain Bread: easy and good!
Recently I cut out a recipe for “Whole Grain Garlic Knots with Parsley and Olive Oil” from the Daily Progress. The recipe was included in an article about the book, Healthy Bread in Five Minutes a Day, by Jeff Hertzberg, M.D., & Zoe François.
All of the recent snowy days have given me a chance to start experimenting with homemade bread again after many years. This time, however, I am concentrating on whole grain “good for you” breads, and the idea of no kneading was very interesting. I ordered the book, and when it arrived I tried out the basic dough. Would you believe that you can order the vital wheat gluten from Amazon along with the book?
The method is truly easy, and the results were wonderful. Now I have a wonderful new hobby!
HEALTHY BREAD IN FIVE MINUTES A DAY whips up fabulous breads made with more whole grains, fruits and vegetables.
The secret? Mix up a lightning-fast batch of moist no-knead dough, save it in your refrigerator, tear off portions over the next week or more, shape, and bake.
