Baker's Style Bread -only 5 minutes a day

5 Mins a Day Bread recipe based on article from MotherEarthNews.com

Here is the recipe that Joann demoed at the After Party from the Smoothies and Sweat Pants night. Enjoy!!

6 cups warm water
3 tbs yeast
3 tbs salt
13 cups of flour

Recipe can be halved. 

The following recipe is halved.

6.5 cups of flour
The flour mix I use is made up of the following:

4 1/2 cups white unbleached flour
I 1/2  cups white wheat
1/2 cup rye
You can experiment with different flours or do all white of course.  This is just the healthiest that my kids will allow me to go :)

3 cups water

1 1/2 Tbs yeast
1 1/2 Tbs salt
1 Tbs sugar optional (I dont find this necessary and dont add it)

Put yeast in warm water and let it sit for about 10 mins. No need to mix, you can just sprinkle it on top of the water and let it sit for 10 mins. If adding the sugar, add it to the water along with the yeast.

Put all the flour and salt in a mixing bowl.  Mix together to combine dry ingredients.

Pour water mixture into the flour mixture and mix together until combined and no more dry flour is left.  You are not kneeding the dough just mixing them together.  Once all the flour is incorporated into the water you can stop mixing.  This can be done with a wooden spoon, your hand or in a mixer.

When combined, cover with dish towel for 2 hrs on counter.

After 2 hours you can either cover the container with a lid and refrigerate for up to two weeks, or use some of it immediately by separating some dough, shape it, let it sit for about 20 mins and then bake in a 450 degree oven for between 30 and 40 mins. (That part is down to your oven).   Refrigerate the rest taking out the amount you want each day. 

When you take it out of the fridge shape the dough immediately and let it rest on the counter for about 40 mins.  Try cooking it for 30 to 40 mins according to your oven at 450 degrees.

This bread can be made into a batton, a round loaf or made into smaller individual rolls.  It can also be made into a lovely pizza dough but make sure you roll it very thin.

For best results, bake on a baking/pizza stone.