Artisan Bread in 5 Minutes a Day

In my internet travels, I found a link to how to make “Artisan Bread in Five Minutes a Day”. There is also a book, a healthy book, and various youtube links.

With some encouragement (and the imminent death of my beloved (borrowed) breadmaker, I tried this last week, and LOVED the result. I found the bread a trifle too salty, but I loved the taste, the crust, and the dense, chewy middle. I experimented with another batch, with less salt, and different loaf shapes. Then I made a double batch, with the idea that some of the dough will last in the fridge long enough to develop that beautiful sourdough flavour. Previous batches have all been cooked and eaten within a few days.

So without further ado, and because I am assured that before and after shots are always fun (by RoseRed, via Bells), here you have it.

These a brushed with a little soy milk, and dusted with, clockwise from top left, Nigella seeds, Carraway Seeds, Sesame Seeds, and Poppy Seeds.

After baking, but with the tray 180 degrees from the previous shot. Forgive me, we were running late for the Symphony darling.

Oh, and yes, it does taste as good as it looks. And the smell is amazing.

9 thoughts on “Artisan Bread in 5 Minutes a Day”

  1. They look delicious!

    I love the smell of freshly baked bread. We used to live around the corner from the local shops (including bakery) and when the wind was blowing in the right direction – yummo!

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  2. Yum! They look fantastic, and I am impressed that you could be bothered to top each one with a different seed variety (yes, I am that lazy). We’ve been kitchen-less for nearly three weeks now but if we ever have an oven at our disposal ever again, breadmaking will definitely be on the agenda.

    PS I got your phone message but have seriously not been able to drum up two consecutive minutes of free time to call you back, but I will, I will!

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    1. It takes probably five minutes to mix, and then a few minutes to get in the oven – but if you average that over the number of loaves you get out of the mix (less if you do a double batch) it’s less than 5 minutes 🙂

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  3. Looks fantastic – I’m going to give it a go. Finally a use for my Kenwood’s dough hook! I looked at the recipe and your saltiness issue might be because an American tablespoon is 15ml, whereas an Australian one is 20ml. To make matters worse, their cup is bigger than ours too. I feel some tasty quasi-scientific experiments coming on…

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  4. D’ough! I should have said the Australian cup (250ml) is larger than the American cup (236ml), not the other way around.

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