This 5 minute artisan bread is based on a method by the authors Zoe Francois and Jeff Hertzberg of Minneapolis, Minnesota. They have released multiple books including Artisan Bread in 5 Minutes a Day .
I fell in love with this super simple way to make bread. I don’t need my machine, it doesn’t require kneading and I can make a fresh loaf whenever I need it. HEAVEN!
Their method is based on the traditional European method for baking bread, but on steroids to fit our busy lives. You can feel good about serving their healthy recipes to your family. This master recipe is made with mostly wheat flour, no sugar, and the key for speeding up the process, vital wheat gluten.
You just need a few simple ingredients and a large container for storing the dough. I use a 6 quart container by Cambro for starting my dough; works great.
Master Dough Recipe for 5 Minute Artisan Bread
Prep time: 5 minutes dough prep, 2 hours raising and baking
Makes 4 small meal-size loaves, 2 large loaves, or 2 large flatbreads
- 4 cups lukewarm water (about 100 degrees)
- 5 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 1/2 tablespoons granulated yeast
- 1/4 cup vital wheat gluten
Using a large plastic container (4-6 quart size) with a lid, place the all ingredients into the container in the order given above.
Stir together just until combined.
Cover loosely so gases can escape and let dough process at room temperature for 2 hours.
After 2 hours, put your dough in the refrigerator and let it continue to process overnight.
Raising and baking a loaf
Prepare a large sheet pan by lining it with parchment paper.
Cut off a piece of stretchy dough and shape into any size you like.
Loosely cover it with greased saran wrap and a tea/flour sack towel.
Let it rise at room temperature for 1 1/2 to 2 hours.
When it is doubled in size, brush with water and cut 2 large, 1/4 inch deep slits in the loaf to let steam escape while baking.
At this point you can simply bake your 5 Minute Artisan Bread or top it with anything you want. I sprinkled mine with a mixture of seeds – poppy, sesame, etc. and several different dried herbs – oregano, basil, garlic powder and salt. See a picture of a similar loaf in the video below. A pungent, freshly grated cheese is also delicious.
Place a broiler pan at the bottom of your oven (don’t use glass, it will shatter) and bake your loaf at 400 degrees adding a cup of water to the broiler pan. This will create steam and cause the bread to get crusty on the outside and stay tender on the inside. If you can’t or don’t want to use this steaming method, you can mist your loaf with a spray bottle every 7 minutes of baking time to achieve the same result.
Bake for 15-25 minutes until golden brown.
Here’s a loaf of flatbread I made with artichokes, kalamata olives and grated pecorino romano cheese. Yum!