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Healthy Artisan Bread in Five Minutes a Day [Hardcover]

Jeff Hertzberg , Zoe Francois
4.3 out of 5 stars  See all reviews (7 customer reviews)
Price: 19.99 & FREE Delivery in the UK. Details
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Book Description

2 Dec 2009
With over 100,000 copies in print, "Artisan Bread in Five Minutes a Day" has proven that people want to bake their own bread, provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established methods and applied it to breads rich in whole grains, fruits, and vegetables. That is where "Healthy Artisan Bread in Five Minutes a Day" comes in. Health-conscious bread-eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.

Frequently Bought Together

Healthy Artisan Bread in Five Minutes a Day + Artisan Pizza and Flatbread in Five Minutes a Day + ARTISAN BREAD IN 5 MINUTES A DAY: The Discovery That Revolutionizes Home Baking
Price For All Three: 52.11

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Product details

  • Hardcover: 336 pages
  • Publisher: Saint Martin's Press Inc.; 1 edition (2 Dec 2009)
  • Language: English
  • ISBN-10: 0312545525
  • ISBN-13: 978-0312545529
  • Product Dimensions: 7.7 x 9.5 x 1.3 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 146,695 in Books (See Top 100 in Books)

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Praise for "Healthy Bread in Five Minutes a Day"

..".Zoe Francois and Jeff Hertzberg have amazingly demystified the arcane and delightful world of artisan bread. Now, on the heels of time sensitivity (Hello... 5 minutes Really? Yes!), comes a baking book for the health-conscious, and it couldn't be more timely. Bottom line, I would crawl across a desert of broken glass to hop into their loaf pan..." --Andrew Zimmern, Travel Channel host, food writer and radio personality

..".it's a vast improvement over the laborious process of making artisan breads using classic methods... in their new book, Hertzberg and Francois have gone one step further... baking breads that use less sugar, healthy grains, fruits and vegetables, and are friendly to those with allergies or food sensitivities..." --Associated Press

..".you can make high-quality homemade bread. There's no need to knead or be held hostage by the clock waiting for the dough to rise... under their five-minutes-a-day me

About the Author

Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters. Zoe Francois is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of "Artisan Bread in Five Minutes a Day." Passionate about food that is real, healthy and always delicious, Francois teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoe Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Hardcover|Verified Purchase
The bread recipes in this book look great but every one of them relies on the addition of vital wheat gluten. I went to Holland & Barrat, Julian Graves as well as a number of other health food shops in the city where I live, and the wheat gluten was not sold anywhere. I investigated on the internet and it is available but is not very cheap, and with postage makes a rather expensive item. Am thinking of returning the book as I am weary of making any of the breads without the wheat gluten.
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6 of 6 people found the following review helpful
5.0 out of 5 stars Changing the way you make bread 7 Mar 2010
I had seen this book mentioned on a gluten free blog that I follow and I must admit I bought it mainly to be able to see the recipes in the gluten free chapter.

The book contains detailed information at the start about the process of bread making and the idea behind their concept; the authors have worked out a bread dough which can be made up in bulk and kept in the fridge for up to two weeks. Every day you break off a portion of the dough, shape it, (that's the "five minutes a day" bit) and leave it to rest/come up to temperature. Bake the bread, and 30-40 minutes later you have fresh, wholesome bread.

The flavour of the resulting breads is fantastic!

I also enjoyed the detail about each of the ingredients that they use and there is a useful (for those outside the US buying the book) conversion of the measurements from American cups to metric weights and volumes.

A few of the ingredients have been a bit tricky to get hold of here in the UK but so far I have managed it.

As well as having tried many of the ordinary recipes in the book, we have also made the gluten free breads including the brioche which is heavenly!

If you are serious about your bread making, then I would recommend investing in this book.
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16 of 17 people found the following review helpful
4.0 out of 5 stars Breadtastic 5 Feb 2010
I love the breads in this book - there is a real selection from the bog-standard loaf to some really interesting breads (espresso and pear bread anyone?). I recently made some wholemeal carrot, raisin and cinnamon bread and it was deliscious. The only thing I would mention as a downside is that the recipes rely heavily on wheat gluten as an aditive (this means the bread does not sink too much whilst being stored in the fridge) - and it does work, the only problem being I was only able to source wheat gluten on the internet and it was quite expensive (mainly because of postage!). This might be something to look into if thinking about buying the book.
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3 of 4 people found the following review helpful
4.0 out of 5 stars Title misleading but still fab book. 5 Dec 2010
By Very.
It isn't 5 minutes folks. If you want a loaf then there's a 40 min proving session on the master mixture; and other recipes in the book vary.

However, saying that; this wet method does save a lot of time; and I personally tend to make flat bread mostly; i.e. I pull off the amount I want, flatten it, chuck on a baking tray and shove it in the oven. I get gorgeous pita like bread; which me and the kids adore. That depending on size of the dough I've pulled off; takes anywhere from 10-20 minutes or so to cook.

So while you won't have bread within 5 minutes - using the wet method you can have bread within 10-30 mins depending on what you do.

Oh, and the bread is delicious. Seriously yummy.
Might not be 5 mins to make - but ooooh it is worth the time it does take - very, very worth it.
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