Rosemary Flax Baguette [recipe] – Healthy Bread in Five Minutes a Day Cookbook Giveaway

Fresh Rosemary and Ground Flaxseed for Bread

The entry period for this giveaway is now closed (though you are welcome to comment anyway). Stay tuned for the winner announcement, and in the meantime, make sure to enter all of our open giveaways

Our 4th Birthday Giftaways continue! This giveaway is a quickie because Healthy Bread in Five Minutes a Day needs no introduction.

But just in case there are two or three of you who have been stuck under an overturned mixing bowl for the last few years, all you need to know is that this is the second book from chef Zoe Francois, who started the Artisan Bread in Five Minutes a Day revolution, who happens to blog at ZoeBakes, and who contributes her gorgeous breads and pastries to ZoeBakes on TasteSpotting.
Healthy Bread in Five Minutes a Day Cookbook
Healthy Bread in Five Minutes a Day is based on the no-knead method of baking bread, but includes whole grains, fruits, vegetables and gluten-free ingredients. You just mix all the ingredients at once, let it all sit for two hours, then shape and bake the bread. Because the recipes are made for big batches and can be doubled, you can refrigerate the dough and freshly bake healthy breads like Pesto Pine Nut Bread, Rosemary Potato Dinner Rolls with Salt Crust (!), Red Wine and Cheese Bread, and Avocado Guacamole Bread (!!).

And it’s not just savory bread. There are recipes for sweet sticky buns, cupcakes and omgkindofamazing Indian Spiced Doughnuts. (An advance note to whomever wins this cookbook: Please make the doughnuts. Love, TasteSpotting.)

How to Enter the Healthy Bread in Five Minutes a Day Giveaway:

Almost as easy as baking bread in five minutes, this giveaway has only one step:

Leave a comment on this post with your favorite kind of bread.

Don’t worry if you don’t like bread. Just make something up because it doesn’t matter what you say, it only matters that you do say something because we’re going to pick the “winner” randomly from the comments.

We know no one like to be the first, so we’ll start. Our favorite bread is any sort of chewy bread gaudily over-studded with roasted garlic cloves.

Good luck! The deadline to enter is midnight Friday January 28. Make sure to enter your email address in the space provided address so we can contact you if you’re chosen!

And just because only one person wins, we’re including a recipe for Rosemary Flax Baguette from the book for everyone else.

Rosemary Flax Baguette

“…This book is about healthy breads and we would be remiss not to include those made with flax, which has some powerful health effects and a mild nutty flavor…”

makes enough for 8 1/2-pound loaves (recipe can be doubled or halved)


½ cup ground flaxseed
3 cups whole wheat flour
4 cups unbleached all-purpose flour
½ cup wheat germ
1½ tablespoon granulated yeast, or 2 packets
1 tablespoon kosher salt (or to taste)
¼ cup vital wheat gluten
3½ cups lukewarm water
½ cup olive oil
3 tablespoons fresh rosemary, minced, plus sprigs to decorate top
egg white wash


Prepare the Bread Dough:

Whisk together the flaxseed, flours, wheat germ, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Add the water, olive oil, and minced rosemary and mix without kneading, using a spoon, a 14-cup food processor, (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. The flavor will be best if you wait for at least 24 hours of refrigeration.

Bake the Bread:

On baking day, dust the surface of the refrigerated dough with flour and cut off a ½-pound (orange-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Elongate the ball into a baguette shape, or use the letter-fold technique to get a perfect tapered result. Allow to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lines with parchment paper for 40 minutes (20 minutes if you’re using fresh, unrefrigerated dough). Alternatively, you can rest the dough on a silicone mat, a greased cookie sheet, or a baguette pan, without using a pizza peel.

Thirty minutes before baking time, preheat the oven to 450 degree F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread.

Just before baking, use a pastry brush to paint the top with egg white wash and then slash the loaf with ¼-inch-deep parallel cuts using a serrated bread knife. Decorate the top of the loaf by poking a few rosemary sprigs into the cut part of the dough, laying them flat against the loaf.

Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 25 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet, carefully remove it and bake the loaf directly on the stone or an oven-rack two-thirds of the way through baking. Smaller or larger loaves will require adjustments in resting and baking times.

Allow the bread to cool on a rack before slicing or eating.

by Sarah J. Gim on January 26, 2011 · 413 comments

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