These “5-Minutes A Day” bread recipe books are all the rage these days. If you like Artisan-type bread, you’ve probably heard of them! I was tempted to buy the books right away, but decided on inter-loan at the library. I’m glad I did! I’ve really enjoyed playing around with the whole wheat master dough recipe, yet only a few recipes out of the book have appealed to me. Still! If you are like me and enjoy time in the kitchen, check these books from the library and have fun. I only used recipes from their 2nd book “Healthy Breads in 5-Minutes A Day” since I’m what they call a “purist” and want to bake with whole grain flours. Their first book is only with white flour.

How their system works is that you mix up the ingredients, let it rise on the counter for 2hrs, then store it in the fridge. It lasts for 10 days and so you bake fresh bread as you want! I only tried a regular loaf once and we didn’t care for it (I need to try it again), but we LOVED using the dough as flatbreads, pitas, pizza crust, and breadsticks! Seriously LOVED it!

Their whole grain master recipe is here. Again, I’m a purist and if I can, I want it 100% whole grain! Here is their 100% whole grain recipe, with the italics being my comments:

100% Whole Grain Master Recipe

7 cups whole wheat (or 8 cups spelt flour)
1 1/2 Tbsp yeast
1 Tbsp ย Kosher salt (or 3/4 Tbsp regular salt)
1/4 cup vital wheat gluten (I didn’t add the gluten as I like to reduce gluten whenever possible, and spelt flour doesn’t need it)
3 3/4 cups lukewarm water

Directions are easily followed with pictures here below their whole grain master recipe. In short, simply mix all the ingredients thoroughly (with wooden spoon or your hand) in a large container. Cover, not airtight, at room temperature for 2hrs or until dough rises then collapses/flattens on top. Store in the fridge (not airtight) up to 10 days. Take out a chunk to bake as you desire!

Here are my favourite ways to use the dough:


Preheat oven to 400F. Take a chunk of dough, roll it into a rectangle 1/8″ thick. Cut into 1/8″ strips. Transfer to a greased cookie sheet, brush them with olive oil, and sprinkle with salt. Bake 6-10 minutes until beginning to brown and crisp. They will firm up when cooling. These are delicious with a meal, and as a snack!

More thorough instructions found here.


Algerian Flatbread

This flatbread is fantastic! A favourite around here for sure. You can make it as a plain (yummy!) Naan bread, but following the directions here, or fancy-it-up a bit by adding spices and making it into an Algerian flatbread as follows:

Mix together:
1 1/2 Tbsp oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne (I used less as I have a very spicy cayenne)
1/8 tsp salt

Roll out 1/4lb of dough (peach size) until 1/8″ thick. Spread spice mixture on top, to 1/2″ from the edge. Roll and seal edges and ends. Then roll unto itself (makes it like a ball). Cover loosely with plastic wrap and let rise 20 minutes. Then, roll it to 1/8″ thick circle (or the size of your frying pan!). Heat a frying pan on medium heat until water droplets flicked on the pan skitter and evaporate quickly. Add 2 Tbsp oil and let it heat but not smoking. Add your dough, and quickly cover with lid to trap in the steam and heat. Check for doneness between 2-5 minutes. When richly browned, flip dough and cover it again. Cook another 2-5 minutes until the flatbread is firm. How long it takes depends on the thickness of the dough and the heat of your stove. Break apart to eat – delicious addition to any meal!


This pizza was delicious! The dough has a bit of a sourdough texture due to sitting in the fridge a few days. How I made this? Well, simply preheat your oven to 500F with your pizza stone for about 30 minutes. Have all your ingredients ready. Roll out about 1/4lb of dough (peach size). Take out the hot stone from the oven, place the dough on it and quickly add your toppings. Put bake in the oven and bake 8-10 minutes, turn the pizza around if one side browns faster than the other, and bake an extra 5 minutes or until nicely browned. DELICIOUS!

The pizza in the above picture is chicken-ranch. Simply top the crust with ranch, chicken, garlic powder, and cheese. I added diced tomatoes to half of the pizza and was also delicious! I sprinkled some dry parsley on top for extra colour. ๐Ÿ™‚


Pitas are so versatile. We like to stuff them with eggs, cheese and salsa for breakfast, or with salad and veggies for lunch! So many ways to eat them! They offer a way to eat a sandwich without so much bread, which is great. Good variety!

To make pitas, preheat the oven to 500F, with a pizza stone inside, for 30 minutes. Take a golf-ball size of dough (more or less depending how big you want your pitas), and on a floured surface (you’ll need lots of flour), roll dough to 1/8″ thick. This is crucial as too thin or too thick and it will not puff. Slide the pitas directly on your hot stone. Bake 5-7 minutes until very light brown and puffed. Don’t overbake. Cool pitas between two clean cotton dish towels to soften them.

Here are two pitas in the oven! And a dirty oven window….! ๐Ÿ™‚


So yes, I do really enjoy having a ready-made dough in my fridge for a variety of flatbread-like baking! It’s fun to play around with, and gives variety to the typical yeast bread. Try it, you just might like it! ๐Ÿ˜€