I know I’m not the only person on Earth right now whose brain has spiraled down this rabbit hole:

“Well, that’s it.  This is the end of civilization as we know it.  Better learn some useful skills.  I better do a refresher course on how to bake bread.”

I know I’m not the only one because after I had this mental breakdown I went to the store and all the yeast was sold out.  I had to order a huge amount on Amazon because that was all that was available.  (“Better look up the directions on how to harvest wild yeast and maintain a culture.”  Check.)

Back in the day I had a copy of Artisan Bread in 5 minutes a day. I made bread for a while. I can’t find my book now though.  So I grabbed a couple of ebooks in the series from the library.  I also ordered a hardcover copy of Healthy Bread in 5 minutes a day.  (“Your ebooks are going to be inaccessible after the apocalype.”  Thanks, panic brain.  “It is a very large and heavy book.  Perfect for smacking zombies upside the head if it comes to that.”)

If you aren’t familiar with these books, the idea is that you make a dough that can stay in the refrigerator for a while.  (“Like you are going to have a refrigerator.”  Shut up, brain!)  When you want to bake a loaf you use a portion of your stored dough, mix in any flavorings you might want, shape as desired, and bake.  Five minutes is a bit of a stretch because there is rising time that needs to be taken into account but it is a simple, no-knead system.

These are the books that I read.  They all have the same beginning steps for the basic doughs.  I didn’t have any whole wheat flour at home so I used the basic white bread recipe from The New Artisan Bread in Five Minutes a Day to start.  

I mixed up a batch and let it set to start to rise. I always get excited when that actually works. I have bad luck with yeast. Eventually it rose enough to fill the bowl.

Ready to go in the oven


Look! It turned into bread.