Easy Bread Recipe

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This easy bread recipe is life changing.  Life. Changing.
I had tried for quite some time to become a bread baker, with frustrating results.  Whether you’re an expert at baking bread, or a total novice like I am, this recipe is going to impress you.
It rocks our world, and you won’t believe how easy it is!
  • No more mixing up bread dough just because you want fresh baked bread.
  • No digging around to find your pizza or breadstick recipe…this dough is ultra versatile, and ready to go when you are!
  • No special ingredients or complicated processes
  • Practically no dishes to wash…
  • and best of all…no kneading!

Really and truly!  The trick is a cold, long fermenting time for the dough, which develops the flavors and gluten, breaks down the carbs…

Wait.  You just want to know the really important stuff, right?  OK…Easy, delicious and versatile.

AND, for all of you Trim & Healthy folks out there, this is a REAL and true fermented, E recipe…Pearl approved and everything.  Really!

And it’s delicious.  It’s the perfect texture for french toast and bruschetta, with a thin crisp/chewy crust; the inside is soft with just a bit of chew.   Cold fermentation prevents it from souring, so you’re not going to get a true sourdough flavor with this method.

If you LIKE the sour, you can let it sit out overnight or for up to 24 hours, and then stick it in the fridge.

Did I mention that it’s really, really good?  OK.
Just so you know.

It is.  REALLY, really good!

I keep a batch in the fridge at all times now.   Mostly, it’s used to make pizza, because it’s the most amazing pizza crust we’ve ever had.  Take out is forever ruined in a really good way.

Meal planning is so much easier since I’ve found this easy bread
recipe.  I have started branching out, and now I use it for pizza crust, dinner rolls, french bread, pepperoni bread, bread sticks…you get the idea.  And don’t even get me started on the toppings!

Pass the butter.

What You’ll Knead…or not!

Wonka! Wonka!  OK, let’s take a minute to talk about equipment for this easy bread recipe: you’ll need a large container (5 quarts/20 cups/1 gallon) with a lid to mix up and store your dough.  Since I am now officially addicted to this bread, I bought a large glass ‘cookie jar’ canister at Wally World for $7 because it’s pretty and it stands upright in my fridge to save room.  (Had to flip the lid over to get it to fit.)  :)  This is the ONE gallon size.

When I first started making this kind of bread, I just used a bowl with plastic wrap or lid, and then switched to a non-holey plastic tub that my salad mix came in.  You can also use a big plastic storage container, just make sure not to seal the lid so the gasses can escape.

For baking your bread, it’s really nice to have a pizza peel, parchment paper and a baking stone…these are standard equipment here for pizza night.  You can’t beat this pair for baking crispy crusts, and for transferring bread dough easily in and out of the oven.

In fact, I leave my pizza stone in the oven almost all the time, and just put cookie sheets right on top of it.  It ain’t purdy, but it gives nice even heat.  You can find these at Target and kitchen stores for not much money.  If you don’t have a peel or stone, then you can use a cookie sheet turned upside down so you’ll have a flat surface to bake on.  All this will make more sense further down when we talk about baking.

And finally, you’ll need some TIME.  This easy bread recipe is broken down into two parts:

  • mixing the dough
  • and then baking.

The time you’ll spend in total is just a few minutes to prep the dough and form the bread.  But you’ll want to allow enough time for the dough to rise, rest, and develop good flavor.  Here is the time frame that I usually use:

  • I start by making the dough the night before, or first thing in the morning if I plan on baking a loaf of bread for dinner.
  • If you’re working on getting trim & healthy, then plan ahead to get at least 3 days of fermentation in, and for best results go for 5-7 days.  Friday is my day to make pizza and make fresh dough.  Picking one day a week to have a special E bread meal is a great way to keep up with your dough making.
  • Rising takes a couple of hours. (I pop it in the fridge just before climbing in bed.)  Then it just sits in there doing its thing until the next pizza night rolls around.  Or until I make bean soup and foccacia bread.
  • Technically, you can start baking right after the dough has risen, but it’s really soft and sticky, and it’s easier to work with if you let it chill thoroughly…at least 3 hours.
  • From fridge to stove for loaves of bread, it takes about an hour and you’re in homemade bakery heaven.  For pizza or foccacia, I’m talkin’ about half an hour to dinner!

Let’s get to it!

Mix it UP!

Here are the simple ingredients you need for this super easy bread recipe:
6 1/2 cups Flour (I started out using unbleached…no sifting.)
OR my trim & healthy version: use 6 cups of whole wheat for all of or at least 4 1/2 cups of the flour…you can use 1 1/2-2 cups of white for an extra crunchy crust.  Fresh ground works here too!  Please note that the whole grain versions will use a bit more water and less flour, and do not rise as well as the white, but are SO much better for you. I usually stick to flatbread/focaccia or pizza crust for this reason.
You’ll also  need 3-3 1/2 cups of water, 1 1/2 T. or two packets of yeast, 1 1/2 T. kosher or coarse salt. If you’re using regular table salt, try 1 1/2 teaspoons instead of tablespoons. 

First, pour in your three cups of water.  I live in the deep south, so there I use room temp water all year ’round.  If you’re from Alaska or the UP <Hi Yoopers!> then you may be inclined to warm your water up just a little to make your yeast happier.

There is no need to rinse your bowl out between batches if you’ve kept it refrigerated…the dough bits that are left in there will help make your next batch rise faster.  We’ll call it a ‘starter’
(Note to self…I don’t even have to wash the bowl!  Dance of joy!)

Next, add 2 packets or 1 1/2 T of yeast…

1 1/2 T fluffy salt,…

and 6-6 1/2 cups of  flour.  Your flour should probably look healthier than mine. :)

Now mix it all together with a wooden spoon.

You want a loose, wet dough with no dry spots.  Like this:

So, that takes all of about 2 minutes.
Now, let’s talk about flour.  It’s a fickle, fickle mistress.  The 3 cups of water is the minimal requirement, and that usually does the trick.  Unless it’s the third weekend of the month, and the humidity is high, and I am wearing blue.  Really…there is no accounting for when flour decides to be extra dry.  It happens.  Just add a couple of T of water in there at a time, and get the dry spots worked out.  It’ll all be OK.  Remember, this is an EASY bread recipe.  The dough doesn’t like it if you get all worried.
Now, leave it out on the counter for a couple of hours to rise.  Whole wheat is nutritionally impressive, but not as impressive of a rise.  It should double. White flour should at least triple in size, and the top should flatten out as it begins to collapse in on itself.  You can allow it to rise longer than two hours without hurting your dough.

Just mixed, one hour later, and two hours later.

Overnight works just fine too, but some find that it increases a sourdough taste.
If you REALLY need a bread fix, and you don’t really care about carb counts, you can bake a loaf or four right now if you want to.  But chilling the dough will give you even better flavor, and cold dough is easier to work with.  Not to mention a few days in the fridge knocks the carb impact down.
Your dough will keep in the fridge for up to two weeks, and you can just bake what you need as you need it.  For best carb counts, go for 3-5 days.  Please note that I am not a sciency-numbers person, and have no idea of the actual carb count on each slice.  But Pearl & Serene have said that the ‘two slice’ rule applies to this version of sourdough for an E meal. Use your informed conscience as a guide for how large a ‘slice’ of pizza is.  I’ve lost 30 pounds eating this bread at least once a week with my E meals.
The batch of dough we just mixed up will make four one-pound loaves…which translates to three twelve inch baguettes and two large pizza crusts at our house.

Bake that Easy Bread Dough!

So, let’s bake up a loaf of bread.  You’ll want to get your dough out and shape it at least an hour before you’re ready to eat it.

The dough is very soft and wet.  I find that wetting my hands is really helpful when shaping it.

Cut or tear off a grapefruit sized hunk of bread dough.  The shaping isn’t an art form, so don’t get frustrated by the gooey dough.

Gently stretch it into shape, smoothing out on the top layer into a ‘gluten cloak’.  It doesn’t need to look perfect. In fact, there is no way that it will look decent at this stage…just get it into the general shape you want.  Here is a quick video about shaping the bread:

You don’t want to manhandle or overwork the dough.  It needs to stay sticky and retain all those beautiful air bubbles as much as possible.  It will rise up and become beautiful in the oven.  Promise.

Plop it down onto the parchment paper on top of the pizza peel (or upside down pizza or cookie sheet), and let it rest, uncovered for a total of 40 minutes.  If you feel the need to cover your dough, use parchment paper to do so.  I don’t bother.
I set my timer for 20 minutes, and then come back and preheat the baking stone to 450 degrees.  Let the oven heat and the bread finish rising for the final 20 minutes.

When the oven is heated, and the bread is done resting (it won’t have risen much at this point), you’ll want to cut a few slits in the top to allow the gasses in the baking bread to escape.  Otherwise, your bread will get an unsightly blowout.  Use a very sharp knife or a clean razor blade, and cut a few slashes, an X or a long slit.

I like to top my bread with more of the kosher salt at this point too.

Now slide the parchment paper that’s holding your loaf of bread right onto the sizzling hot baking stone.

Let it bake for 25-30 minutes until golden brown.  At this point, you might be looking at that pitiful, unrisen, shabbily shaped dough wad and thinking you’ve bungled it up.  But not so, friend!
Magic is happening in that oven.  That pallid, soggy lump of dough is becoming…
You can slice and eat it right away, but I like to let it cool a bit because it slices easier.  And because it burns your tongue and fingers if you’re greedy and try to eat it right out of the oven…theoretically.  Since that’s never ever happened to me.
So, this was a really long post to describe such a simple process.  You just have to try it, and let me know how it turns out, OK?
Click below for a handy, dandy printable easy bread recipe…
5.0 from 1 reviews
Easy E Bread Recipe
Prep time
Cook time
Total time
This bread has been life changing. It's so very, very easy and delicious, that it's downright dangerous. Most of the time for this recipe is passive time, and once your dough is made, it keeps in the fridge for up to 2 weeks. It really only takes about 30 minutes to turn out an amazing pizza or a little under an hour for a beautiful and freshly baked loaf of bread. It's great stuff!
Recipe type: Breads
Cuisine: Trim & Healthy
  • 3 c. warm water
  • 1 ½ T. kosher or coarse salt
  • 6 c. of whole wheat flour* or 6½ cups of unbleached (off plan for THM)
  • 1½ T. instant/fast rise yeast (2 packets)
    *You may use white flour, fresh ground whole wheat flour, or anything in between and this recipe will still work.
  • Trim Healthy Mamas Tweaks: Use all whole wheat, or a mix of 4 cups whole wheat to 2 cups white if you want a little more crispness to your crust. Allow to ferment for a full 72 hours in the fridge prior to using for maximum carb reduction. When the dough has fermented long enough, and the natural carbs in the bread are broken down, your bread won't 'brown' easily.
  1. In a large, 5 quart container, combine all ingredients.
  2. Stir with a wooden spoon until the dough is evenly wet with no dry spots.
  3. Cover your container loosely, and allow to rise on the counter top for 2 hours.
  4. The dough should almost triple in size and begin to collapse on itself and flatten on top. You can allow it to rise overnight, and it won’t hurt anything.
  5. Chill dough for at least three hours. You can bake it before chilling, but it’s easier to work with cold, and the flavor improves with age.
To Bake a Loaf of Bread:
  1. Place a baking stone in your oven, and put a sheet of parchment paper on a pizza peel. An upside down baking sheet can be subbed for either the baking stone or pizza peel.
  2. Wet your hands. The dough is very sticky and soft. You’ll want to treat it gently so you’ll not deflate those beautiful air pockets.
  3. Cut or tear away about a fourth of the bread dough…approx. the size of a large grapefruit.
  4. Gently shape the dough into any shape of your choice on the parchment paper, smoothing out the top into a ‘gluten cloak’. It’s OK if it looks wompy.
  5. Set a timer for 20 minutes once you get the bread shaped. You're going to let it rise for a total of 40 minutes, but this is my cheat way or reminding myself to pre-heat the oven.
  6. When the timer goes off, begin preheating the oven to 450º. Set the timer for 20 more minutes. Your bread dough won’t have risen much, if at all, at this point, and this is normal. NORMAL, I say. No worries.
  7. Top with kosher salt or herbs/seeds if desired. Slash top to allow gasses to escape while baking.
  8. When the timer goes off, slide the bread in and bake for 25 to thirty minutes until golden brown.


MORE Easy Bread Dough Recipes!

Note: This easy bread recipe has become the basis for a lot of our family favorite recipes…it makes an incredible pizza crust!  Here are all the recipes that use this dough as the base:

And it’s become what we call “Pretzel Dogs” or pig in a blankets.

Easy Bread Dough FAQ

Q. Isn’t this like the Artisan Bread in Five Minutes a Day recipe?
A. It sure is, now that you mention it!  I first saw this recipe in the summer of 2010 on this gorgeous blog called The Italian Dish(links will open in a new link).  I reposted her video above, and gave her credit as my source.  The original recipe for no-knead bread dates back to 2006 to Jim Leahy’s No-Knead Bread article in the New York Times, and then Jeff Hertzberg and Zoe Francois’ came out with Artisan Bread in Five Minutes a Day the following year.  Their books are great resources for additional methods and recipes if you really love this style of baking, and they are on my Amazon wish list. But blogging and cooking are all about putting your own spin on things, so that is what I share with you here. My own spin.Q. Can I make this bread gluten free?
A. Artisan Bread in Five has a gluten free version here that a friend of mine uses with my method above.  Not sure on the Trim & Healthy nature of it though. :)Q. Is this a true sourdough, since you’re adding yeast?
A. Yes.  The yeast is used here as a microbe that starts the fermentation process, and breaks down the gluten and carbs in the bread.  Wild caught methods of making sourdough are a lot more labor intensive.Q. My bread didn’t rise…any idea why?A. Try testing your yeast or not heating your water.

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Easy Bread Recipe — 356 Comments

    • The jar I purchased has a glass top that just sits on (not sealed…but that’s what you want). I found it at Wal-Mart…it’s sort of a cookie jar/canister style jar.
      If you’re using another type of jar, just cover with some plastic wrap and a rubber band, or something similar that will allow the air to vent.

        • Walmart seems to sell 1-gallon and 2-gallon jars like yours, but not 5 quart. I don’t think I have room in my small fridge for a 2-gallon jar, so do you think a 1-gallon jar would suffice?

      • In the photo of the bread rising in the refrigerator, it doesn’t show your glass lid on it. Do you keep the glass lid fully on it in the fridge? Or do you tilt it a bit, or leave it off completely?

        • I leave the lid on in the fridge…often times I’ll flip it upside down, because I have a low hanging light fixture in the front that makes it hard to get it in and out. :) But I do keep it covered.

  1. In the printable baking instructions, there is a step missing between #4 & 5. Would you be so kind as to add the missing step? Thank you.

      • What am I missing? The recipe still looks the same. This is the part that I copied from your blog that is missing from the printable recipe:

        “Plop it down onto the parchment paper on
        top of the pizza peel (or upside down pizza or cookie sheet), and let it
        rest, uncovered for a total of 40 minutes.

        I set my timer for 20 minutes, and then
        come back and preheat the baking stone to 450 degrees. Let the oven
        heat and the bread finish rising for the final 20 minutes.” …well, actually that is a little more than what is missing, but it will give you a better idea of what to add to the printable recipe so it will make sense. I hope you will be able to get this added without any trouble. Thank you.

        • So sorry…it didn’t save it the first time around for some reason. There is a long and boring reason for why I change the wording a bit between the recipe and the blog post, but hopefully this time did the trick, and it is communicating the same idea. :)

          • Thanks, Gwen. I’m eager to try this recipe. I have a notebook of bread recipes and was wanting to only have to print out the Reader’s Digest Condensed Version, even though your blog was very informative. Just wanted to save space in my notebook, and save printer ink! I’m glad you figured out the glitch!

          • Thank YOU for pointing it out! My eyes get glazed over, and I miss stuff here after staring at a post for so long. :) Hope you enjoy the bread recipe! It’s our favorite, and has pretty much spoiled me rotten. :)

  2. This looks Amazing! I can’t wait to try it.
    Curious, Have u tried or experimented w/ whole wheat flours for this ?
    I usually grind WW fresh & wondering if that would spoil (being that its fresh & w/o processing)
    Also WW usually soaks up more fluid (?)

    • I don’t have a grinder, but hope to get one this year…so I haven’t played with using fresh ground flours. But they would most certainly work for this!

      The bran in the whole grain flours diminishes the rise a bit, so if you sift some of the bran out, or use some (2 1/2 cups) of unbleached all purpose, then you will get a prettier and higher rise.

      The moisture level is VERY variable with this bread…even down to whether or not it’s raining outside. :) So just adjust the water ratio to where there are no dry spots after mixing.

  3. Gwen, fellow member of THM here…when I was baking my bread in the past
    , I used a mixture of oats and wheat flour. I am wondering about the workability of using partial oats in this recipe. Thoughts?

    • Haven’t tried it, but it may work out just fine! I’d love to know what ratio you use. There is a book that I found out about last year that has lots more recipes like this one, and even some GF recipes, called Healthy Bread in 5 Minutes a Day. You may check their website, or the library to get an idea of how this would work out in this type of recipe. I know they use lots of different flour mixes in the book. It’s currently on my Amazon wish list. :)

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    • Hi Stephanie,
      I’m still testing some tweaks on the Trim Healthy Mama version. A very basic tweak is to just use 4 1/2 cups of whole wheat flour, and 2 cups of white flour. Then ferment for 3-5 days. That makes it a good option for E bread, and 2 small pieces is a serving size.

  5. So, there’s no sugar/honey to help it rise? interesting… never seen that before… Does it have a sourdough taste?

    • It’s not ‘sour’ like sourdough, but it does have a yeasty, almost fermented flavor that we really enjoy. It’s more like a European crusty bread.

  6. I like to grind my own wheat. Have you ever used freshly ground wheat for your recipe? I am wondering if I would still have to knead or if the process would still be the same. I am really anxious to give this a try. I am assuming it is THM approved, right?

    • Many ladies have said that they use fresh ground wheat. I don’t have a grinder, so I just use storebought.

      My tweaks for making this Trim Healthy Mama approved are on the facebook group for now under the photos…yes, it’s E if you use all or part whole wheat.

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  10. I love this recipe. It is so easy and good! The only thing is my husband thinks the crust is a little too hard. Any suggestions on giving it a softer crust?

    • Hi Michelle,
      I’ve seen some recipes where the bread is baked in a covered pot to keep the steam in for a softer crust.

    • You might try having a pan of water in the shelf below your bread to keep more moisture in the oven.. also, I like to spray my bread with water to achieve the crust we enjoy.

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  12. Made the dough and it hasn’t risen very much after 3 hours. Is this batch a loss? Any troubleshooting tips?

    • Hi Whitney,
      If you’re using whole wheat flour, the rise will not be as dramatic. The wheat bran in the flour makes the rising process less pronounced. It it hasn’t risen at all, then do a yeast test in 1/2 c. warm water with 2 t. of yeast and 1 t. of sugar in it just. It should bubble up within about 10 minutes if it’s still viable.

      Some ladies have found that certain flours work better than others.

    • I used all wheat and mine didn’t rise much but it was bubbly. I then put it on the top of my stove and turned my oven to 350 and it started rising beautiful after that. I let it sit on the stove for a couple of hours.

  13. I made this bread for the first time this week with fresh ground whole wheat. It was delicious! I’m starting myself and my husband on THM, and I knew that my biggest problem would be finding a replacement for the “Crossover” bread I make that my husband LOVES. Well, he thinks your E bread is fabulous, except that it’s a little salty. Have you tried reducing the salt?

    • Yay! So glad you guys are enjoying it! You are welcome to reduce the salt. I use sea salt that is big fluffy flakes, so you may need to adjust to taste.

  14. I actually bought a jar just like that at a consignment sale a month ago…and I still haven’t made this recipe. I have a traditional starter, but we don’t care for the SOUR taste of the baked bread – we love the waffles and pancakes. I’m going to pin this and leave my jar on the counter to get my butt in gear. :-)

  15. Gwen, this is probably an obvious question but I think it’s worth asking. ;) since it is an E-Bread, THM ladies shouldn’t use it for pizza crust then, hm? Because of the cheese?

    • You could still use it – you’d just have to go light on the cheese. Some ladies puree and use cottage cheese instead of shredded cheese. Also you could add nutritional yeast for a cheesy flavor – and Parmesan in the bottle goes a long way for just a little bit. :-)

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  17. So would you still leave it to rise for two hours, BEFORE you put it in the fridge? Or just mix it and throw it in the fridge?

  18. I am so excited to find this is THM friendly! I have made this bread before (WW version) – I have the Artisan Bread Cookbook. But We always just made it with all whole wheat, and it never rose very well, and my family just tolerated it. But it sounds so lovely, especially now that I know the carbs are diminished from the fermenting. I will be making this tomorrow!!! thanks for posting!

    • so unbleached whole wheat flour is not on thm plan or do you mean unbleached white flour’s not on plan all I have was unbleached whole wheat I was planning on using but wasn’t too clear on this thanks

      • Unbleached white flour is not on plan in large amounts…the ratio in the recipe was approved by Pearl & Serene, but I’ve gone to just using all whole wheat and enjoying this as a flatbread. :)

  19. Just made my first batch :) so excited! I’ve been missing bread on thm.
    Is there a recipe for the calzone looking meal in one of the top pictures?
    Thanks so much for your blog!

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  21. When I cook the bread, it’s still soft and gewy…. Anyone know why? The outside is nice and brown and crispy!

    • Try using a smaller portion of dough, so the inside cooks all the way through when the outside is done. I used about 1/3 of the batch for the loaf in the photos.

        • That’s totally odd…I’ve never had that happen. I prefer it as pizza crust, esp. when it’s all whole wheat, so I rarely bake loaves now. I’m sorry you’re having issues with it. Try it as a flatbread/foccacia…I think you’ll love it that way!

          • I used Rye and Spelt flour and it had very little rise and when I cooked it it was gewy too. It had great flavor. Is this due to the flours or my mixing process. It also sat for 10-12 days. Thoughts?

          • There are so many variables with bread, and I’m just not as experienced with spelt or rye flours. By 10-12 days, the bread should be very fermented. Any of those factors, as well as oven temp may have affected your results. If you figure it out, let me know! :)

    • You may just need to add a little bit of flour. Perhaps a 1/4 cup. I have this problem every so often with a new recipe: I’ve mixed it too wet!

  22. Hi! I have a question regarding the gf version that you said your friend makes. Does she follow the gf version exactly? I guess the reason I’m asking is that the gf recipe calls for eggs, oil & sugar, none of which your recipe calls for. Will this mess up the rising process?

    I would really appreciate your input. I’m a GF THM who would LOVE a piece of bread! :)


    • Hi Aimee,
      I honestly do not know anything about GF + THM, but I know there’s a REALLY good Facebook group full of ladies who are right there with you. :) Check them out for recipes and tips on converting to GF.

  23. ok, I am not sure why, but mine and a friend’s did not rise very well. It seemed to do ok while still in the jar, but never rose anymore while resting or in the oven. I made the THM version, using mostly ww flour with a couple of cups of ap white flour. Any thoughts? Also, your dough looks larger when you make it into a loaf than my 1/4 of the recipe. Do you weigh your dough or just sort of eyeball it? Also, do you know if this dough can be frozen after being in the fridge for the 72 hours?

    • Using all wheat flour is going to make the rise a lot less, because there’s a lot more bran to interfere with the air pockets forming.
      I use the whole wheat more like a flatbread or pizza crust, and it’s fantastic!

      I didn’t weight…just guestimated, and the photos are of dough that’s done with all white…so they’re going to be misleading with color/size. I need to reblog this with whole wheat to show what that looks like.

      Not sure on the freezing, but let me know if you try it! :)

      • Yes, for a visual learner like myself maybe a part 2 wheat version would be great. I am going to try it with the 4.5 cups of wheat and 2 cups flour. We like sourdough so I might try my hand at something like that too. Thank you so much for all of the tips and tricks.

    • I have always used 1 1/2 tablespoons in this recipe, unless I remake it in the unwashed jar, and then I will only use 1 tablespoon.

        • Great idea, Jen! I’ll add that to my list of posts for this year. I simply updated the old recipe I was using to make it THM friendly when I spoke with Pearl about it. But a whole new post would be easier to follow, and it’s high time that I get that done. :)

    • I prefer this as pizza crust for all whole wheat. It’s very dense/crusty with all whole wheat, but I’m still perfecting my technique. I’ll work on and post a sandwich bread version in the future! :)

      • I’d love to see a sandwich bread version of this I could bake in loaf pans, slice, freeze, and toast in the toaster for E sandwiches!

        • Me too! I haven’t taken the time to really play with the whole grain version to perfect a slice-able bread, but I may work on that in the future!

  24. You say two weeks, and seems like one whole batch would make me 4 pizza crusts if I want. So I could make dough Friday, next Friday make half into pizza and the next Friday the rest into pizza, and then start over??

  25. Hi Gwen, I was wondering if you could use Rye flour in this recipe? Would it be lower in carbs that way? I’m brand new to THM so I may be completely mistaken, I’m going off the thoughts that they recommend the Rye Wasa crackers.

    Thanks for your fabulous blog!!

    • I’ve heard that rye is awesome for blood sugar control, but I’ve not tried it yet. I’m sure you could use it for this, but you don’t have to ferment 100% rye flour baked goods, as the carb level is already good in those.

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      • I put mine together on Sunday evening and just left it on the counter overnight. Yesterday morning we put it in the fridge. I can’t wait to bake it in the oven.

  27. Do you happen to know if/how the fermenting would affect the nutritional facts of the ingredients? I’m just starting THM, but DH is still counting calories…
    *Thanks so much for your awesome blog!

    • Hi Melissa,
      I do believe that fermenting ‘unlocks’ the nutritional properties of the wheat, similar to sourdough. I don’t have any hard numbers as far as calories or carbs per serving, though…sorry.

  28. What’s the longest you have left it to ferment? Have you discovered a time limit? Have you ever tried making little buns/ rolls with it? Does it toast well, or cook well (French Toast, grilled cheese)?
    :) Thanks!

    • 2 weeks is the time limit. If you’re going to use the THM version with all whole wheat, it’s not easy to get a good loaf. I prefer it as a flatbread/crust with whole wheat.

      Because the natural sugars are broken down in the fermentation process, it doesn’t brown like you’d expect it to. This is a very crusty, and dense/hearty bread. So if that’s how you like your rolls, it would work for that too. I know one of the sweet ladies on the facebook group has had success with making rolls and sliced bread, but I’ve not played with it for that. :)

  29. Has anyone ever made this as rolls, or breadsticks? How? Did you shape them and put in a pan, same as regular rolls, then slide this on top of the hot pizza stone? Thanks all!

    • I am not well versed in GF baking…there are some brilliant Mamas on the THM Facebook group that may have some ideas for you. I’d check there!

  30. Hi Gwen
    if the bread is E, how then are you making pizza out of it, cause then is the cheese not making it S? I have tried making one of the S bread recipes and making pizza on that, the one with the golden flax meal, it was OK, not really pizza”ish” but ok

    • Hi Stephanie,
      Using lots of cheese definitely creates a crossover, which is fine for my kiddos, and for once you’ve reached goal weight.

      While we were in weight loss mode, I did lighter pizza toppings and just kept the fat to less than 5 grams per servings. I’d use lighter cheese, or blend cottage cheese as a ‘fresh motz.’ sub. I got creative. :) BBQ chicken pizza is another fun one to convert to E.

      For me, it was more worth it to have a “real” crust with less cheese, than to eat faux crust with more cheese. :) Personal preferences and all.

  31. Pingback: Sourdough Wraps & Chips | New Every Morning

    • I have never used spelt, but I have friends who love it! I think either one would work for this with a little experimenting to get the texture right.

  32. Pingback: Trim Healthy Grilled Cheese (E) | The Essential Family

  33. Hi Gwen, I’ve been making this a few weeks now and it’s delicious! The only thing is that mine doesn’t rise to the top of the jar. I got the same jar as you. But it only rises maybe 3/4 of the way up. What am I doing wrong?

  34. ive made bread before, and this is definitely the easiest recipe ever! but the pictures are so nice and the blog is so detailed that im very tortured, having to wait to make and eat this. might be easier to hop a plane and “borrow” some of yours ;) thanks so much- really, really

  35. Just wondering if you have to use instant yeast or if regular would work okay too. I never keep instant on hand but would love to make this. Thanks!

  36. This is great! Over the years I made the refrigerator potato roll dough (which keeps in fridge for about a week) and used to slow rise all my bread doughs overnight in the fridge…it does make a superior product! I’ve also tried the Artisan Sourdough and your post ties it all together. Although we’ve been wheat free for about a year I plan to make this with spelt flour occasionally. We’ve broken our “bread habit” and have mainly used almond flour and some oats and barley (superfoods for our genotype). I’m ready for some real bread on occasion! Thanks for the post, Gwen!

  37. Hi Gwen,
    I finally tried this and guess what, I am SURE in miss counted when adding the flour. Can you believe counting to 4 (for the whole wheat portion) can be so confusing? But it was, I was suddenly standing there, going, was that 2 0r three cups, oh goodness, I panicked. Then said, ok, let’s just call it 2 and add two more, because you said this was EASY :)
    It was fine! Not at all like your picture, mine was rather dry looking, but it made bread! I had the question about the putting it in the fridge with the lid just resting on it so glad I saw the post on top. Have you ever tried putting this in a loaf pan and making a traditional sandwich loaf out of this dough?
    Thank you so much for all you do, I really enjoyed your Stevia post this week, wow you put soooo much research into your posts. That amazes me. I run around my house with just one child going HOW AM I GOING TO GET ALL THIS DONE???? And then I read your and Stacy’s blog and go, HOW ARE THEY DOING ALL THIS???

    • :) I have older kids now…so that helps time wise for me.
      I’ve not had great results with this in bread pans, but I’m still tinkering with it. :)

  38. I’m new to the fermenting process and I’m not sure I understand… just mix up all the ingredients in the glass jar, put in the fridge, and leave it for 3-5 days for carb reduction? Thanks!

    • Yes…mix, allow to rise at room temp for a couple of hours, and then stash in the fridge for 3 days to complete the fermentation. TOTALLY easy. :) It keeps for 2 weeks.

      If you’re using mostly or all whole wheat, then do a flatbread or pizza variation, as the rise won’t be as good. But MAN is the pizza crust fantastic!

      • I am excited to try this. Just getting started on THM. I may have a tip for you to try on helping the whole wheat bread rise better. I tried to make 100% whole wheat bread for YEARS w/o it coming out like a brick. Finally found the trick from a church friend!!!! Add a little vinegar and lemon juice to the mix – helps the gluten strands to hold up better to keep the bubbles from popping and collapsing your bread (Like 2 T of each if you are doing 4 loaves). She also said to knead it a bit longer than if it’s a typical wheat with white flour dough. I have been doing this ever since and it makes the bread rise so beautifully even though it is 100% WHOLE WHEAT! I’ll have to try it with this recipe. :)

  39. just getting into THM. Are there any other suggestions on using the bread. I was hoping to make some french toast. Can I just use egg whites to coat it? Also, can I use it to make sandwiches? I was hoping so. thanks!

  40. This recipe has been a lifesaver for my family! We love it! I have one problem though, by the time it’s soaked in the fridge long enough for it to be THM approved…I have no dough left. I use this for my family of 7 throughout the week, so I’m wondering if I were to add a bit of fat free buttermilk/greek yogurt or other soaking medium to it in place of a little of the water and then let it soak overnight or up to 12-24 hours, would that eat up a lot of those phytates and carbs to make it ready right away? It would be awesome if it could. Thanks for sharing your wonderful recipes!

    • Hi Sara,
      I feel better about the 3 day mark just for the carb breakdown. Maybe make a batch of dough every few days to keep it on hand if you have a larger family? :) Glad you’re enjoying it!

  41. We are loving this bread! The only thing that would make it better for me is a little sweetness. Do you think adding some Stevia would work? If so, any ideas on how much?

    • I think that WOULD work! Probably add it last, and the amount would depend on how sweet you want it. Most of the low glycemic sweeteners are slightly anti-microbial, so it may interfere with the yeast if you add it first. I’d love to hear how your experiment goes!

  42. Mine didn’t look as beautiful as yours, but the texture & taste is unbelievable! The soft bread & chewy crust made me think it was some artisan bread. My husband says it’s better than any other I have made!
    I used half fresh ground whole wheat. It’s so simple, I feel like I can finally keep up with my families bread demand. Thank you!

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  45. I’m making a batch right now! I put my dough in one of those large oval cereal containers (from the dollar store). An easy way I have always used to warm the water for breadmaking is to put the water in the microwave for 1minute. It should not feel hot, or it will kill the yeast. A reliable way to test it is to drop a few drops of water on the inside of your wrist (where the veins show), and it should feel lukewarm, kind of like how moms test baby bottles to see if the milk is the right temp. Thanks for the recipe! I am looking forward to trying it out! Blessings!

  46. I have mixed my dough and waited a whole 5 days. Today is the day for baking. Can’t wait. Just wanted to say that I love your sense of humor. This feels like reading a note from a friend. Thanks.

  47. So if I want the sourdough flavor can I let it ferment in the fridge for 3-5 days and then the night before pug it out on the counter and cook it in the morning?

  48. I just wanted to say thank you for this recipe! I’ve made bread, rolls for Thanksgiving dinner, and pizza crust and all have turned out great. We found that sticking the dough in the freezer for a few minutes makes it really easy to form into crusts.

  49. I made this with whole wheat flour THM style last week and loved it! Just one question: (I didn’t see this question in the comments, so hopefully I’m not overlooking something and making you answer the same thing twice. :) )
    Can you use part of the dough as a starter and eliminate the yeast the next time? I am a fan of sourdough and would love to be able to do that. Have you tried?

    • Since almond flour is basically a ground nut, the texture is SO different, and I don’t think it would work out. You *can* sub whole wheat flour, and get a beautiful THM friendly E bread.

      THM does caution about going to heavy on almond flour, since it’s so calorie rich, but I know that there are some good bread recipes out there with it as a base. Check out the THM Allergen Free board for more ideas!

  50. I tried reading in the comments to see if someone already asked my question… I’ve never baked with rye flour before, but I have some – would it still work, do you suppose?

    • Eek! I’m a bread newby, truly. I’m the girl with the easy recipe, because I know next to nothing about bread.

      Try asking on the Facebook group…there are lots of very experienced bakers there. :)

    • I think they work differently, but I bet you could sub some started for the yeast. I have heard of ladies trying that. Anyone have any tips to share on using sourdough starter for this? :)

  51. Thank you so much for this recipe and instructions! Tonight I made a “clean out the fridge” soup (E) and the bread that had been fermenting in my fridge since Saturday. Easy, delicious and filling.

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  53. Wow! I’m a THMer and I’m so excited about this! But also a teensy bit hesitant. White flour or whole wheat flour is ok in this case? Don’t get me wrong I’m totally stoked but I feel like I’m being bad! Lol

    • Hi Charlotte,
      I now use all whole wheat and just use this for flatbread. Pearl & Serene OK’ed a small amount of white flour as part of the recipe, but I don’t think it’s necessary. :)

      Using all white flour would take this off plan for THM.

    • I have found that pastry flour is a whole different animal…it will give you more of a cake or biscuit texture, which is just not what I like for this recipe. However, you may find that you can play with it with the intent of making a yeast risen biscuit!

  54. Oh, Gwen! You have made my day, or even life. It makes THM more possible for me…I LIKE baking and eating bread. I didn’t think I could go without it. Thank you!

  55. Hi Gwen,
    I stumbled onto your blog right after I stumbled onto THM. I thought you look familiar and then realized who you were. :) Your blog is great, and it was fun seeing an old acquaintance from CCC days! :)

  56. I will be trying your bread recipe this weekend. I purchased a sour dough starter and have been trying to get it going, but I think it is too cold in our house for it to rise? I have tried water baths. SO, I am hoping that I can get your bread dough recipe to rise. Maybe I can run the food dehydrator for the two hours that the dough should be rising! Can’t wait to try it. ~ Thanks

  57. I like to use the whey that I strain off my yogurt as the liquid when i make bread. I was just curious if you have ever tried that with this bread. . . or if you think it would even work?? Thanks!

    • Hi Jan,
      I learned in the Trim Healthy Mama book that the whey contains a majority of the lactose or milk sugars, so that would not be something that I’d use necessarily. But on the other hand, it may enhance the yeast action, and get processed with the other carbs anyway. :) Not sure on that one!

  58. Tried this yesterday and so excited about it! Super easy and super yummy! Will certainly be a staple in my house! Thanks for sharing

  59. Impressed. It actually worked. For me, they were a bit small for the loaf, but nice rise, crumb and easy. I want to try souring the next batch and see how it comes out. I thought like other loaves that were more wet spread out and this started to do this as well, but it puffed right up in the oven. I do need to get one of those pizza thingy’s and a stone. I’ve always made my bread in bread pans but this just may be a keeper. Oh, I did use just bread flour in my batch. I will update on the souring method. Also, I had it in the fridge for 5 days.

  60. So, I made the bread on Monday. I mixed it up around 11:00pm and used warmish water for it. I let it sit out overnight before putting it in the fridge. It didn’t rise at all! I used bread machine yeast for it, though. Is that what happened? I am wanting to make this for THM purposes! Help please!!!

    • My guess would be yeast. I’d stir in fresh yeast and try again…no need to dump it. Just let it get back to room temp & stir in fresh.

    • Actually, no it’s not. I give credit to the blogger whose post I found it on. The recipe predates the Artisan Bread books by a year or so, and was released in the NY Times by a New York baker. The history is interesting! :)

  61. well just got the bread out of oven left it in fridge for 7 days now .I also have some cinnamon rolls going with the bread dough :) can’t wait to taste

  62. I put it in while still on top the parchment paper and let it bake. By the end of the 25 min, the parchment was slightly brown but beginning to burn and there was a white crisp layer on the bottom of my bread from it. Ruined the loaf. Was I suppose to lift it off? I am using a flipped over stainless steel baking sheet because I don’t have a stone. Would it stick or burn if I took it off the parchment??

  63. Is there any reason why you would need to use the parchment instead of just doin some corn meal on the peel then sliding right onto the stone?

  64. Looks great. I’m going to get a big jar and try this. I love reading your blog. It has helped me begin my THM journey. I feel like I’m chatting with a friend. Thanks Gwen.

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  66. So I’m a THM. I just threw this together. I bought the same 1 gal jar that you have, and used unbleached 100% whole wheat flour (whoops! oh well.), and put 3 1/2cups of water in the 6 1/2c of flour. I go to put all the ingredients in the jar to mix it, and it’s completely full! How is your’s only 1/3rd of the way full and mine 3/4? There’s no room for it to rise :/ can ya help?

  67. Strange question…I made this THM style and did pizza and it was awesome!!! Then a couple of days later I went to make a loaf of bread and there were dark “streaks” in the dough. It still tasted good, but I’m wondering if you have any idea what those dark areas might be or if it’s a big deal?

    • Hi Shari,
      The darkening is normal. The top of the dough oxidizes faster than the rest, but it doesn’t affect the flavor or results.

  68. Hi Gwen! I have been doing THM for about 4 months now and I love it and I love al of your wonderful recipes! I have been wanting to make this bread for some time and I finally mixed it almost 2 weeks ago (Feb. 28). I was planning to make pizza the following Friday but didn’t so my bread is rising right now. Hopefully it still turns out even though it fermented extra long. I have a couple of questions, what do I do if I don’t use up all the dough in the canister? Do I just throw it out and start over or di I need to make sure I bake it all at one time? How long does the bread/crust keep once it’s baked? Does it stay THM after baking and sitting out or is there a limit? Sorry that last question might be a funny one but I just want to make sure. Thank you so much!!

    • If your dough is about 2 weeks old, go ahead and bake all of it, and just slice & freeze what you don’t eat. You can pop the slices off and toast them. It works really well that way. :)

      If you made the dough less than a week or so ago, then you can save the leftover dough for up to 2 weeks and bake it off when you’re ready. After the 2 week mark, it’s pretty spent & gets too sour/off flavored. You can tell by the smell if you’ll like the finished product.

      It does stay on plan after baking, but I really like it best fresh baked…isn’t all bread best hot out of the oven? :) If you want to keep it fresher, try the slice & freeze trick I mentioned above.

      • Does your dough look “odd” when you go beyond the 1 week mark? Mine has a bit of brown liquid on top, and some greyish-black spots. is it still okay to use or has it gone too far?

        • Yes…there is some normal and perfectly safe oxidative darkening that happens. It won’t affect the quality at all, only the color. :)

  69. Thanks so much for the recipe! The texture and crunch were amazing! I’ll admit I skimmed the post and just printed the recipe…. I made the THM version and it was very salty. After reading back through I saw that you noted that you decrease the salt to teaspoons instead of Tablespoons if making the thm version. Perhaps you could add that to the printable recipe? I am a big fan and this bread recipe is such a keeper! Thanks for sharing!! So ready to make another batch now that I know how to fix mistake. :)

    • Ha I am still not reading correctly! It said if using regular table salt to decrease…. I am almost positive I used coarse sea salt. :/…. I will give it another go! My apologies. :)

  70. I want to make this bread, Do you have any idea on carb count for it (even if it’s just for the dough in weight) My son is a type 1 diabetic so I need carb counts to adjust his insulin dose.

    • I don’t…I’m sorry. You may be able to just use the carb count on the flour. The ferment doesn’t actually change the number of carbs, but it does make it break down in a gentler way if I remember correctly from my reading.

  71. Does using all whole wheat flour produce a good rise?
    I used 3 cups of whole wheat flour and 4 cups of spelt flour and my bread dough was not as thick (I don’t think). When I baked it (and while it sat for 40 min), it flattened. It was about 1-1 1/2 inches tall. It tasted great, but was very dense and not like bread.
    What did I do wrong? Is there not enough gluten in spelt, or something?

  72. Thank you for this amazing recipe! I baked my loaves of 41/2 spelt/11/2 unbleached and it came out wonderful! My next batch (in the unwashed jar) I mixed up while the bread was baking. I used 5 spelt/1unbleached and 3 hours later it was escaping the jar! I poked it back with a knife, put the lid back on and put it in the fridge. Do you know why it did this? I used the same amount of yeast as last time. Also is it still thm friendly if I have a bit of unbleached in there? I am leaving it for 7 days.

    • It probably had lots of extra yeast going on if you reused the jar, and that’s why it bubbled up so much. :) If you use the jar w/o washing, then I pull the yeast back to just 1 T.

      Yes, you’re fine with a bit of white flour just to add some lightness. By day 3, it should be fine to use. :)

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  76. i made this bread but it was so hard to work with…..very mushy and sticky and i could not shape it because of this….you say to make a gluten cloak but it was impossible to do because of the mushyness…it was sliding out of my hands! I only used 3 cups of water too….do i just add more flour???? helpppp

    • Hi Misty,
      If you’re used to working with regular bread dough, this will be a totally different experience. It IS very soft and wet, and needs to be treated gently. Did you watch the video? I thought it was helpful to see how she handles the dough.

      If it’s just too wet to do anything with, definitely add more flour. The flour to water ratio can really vary depending on how dry or humid the climate are.

  77. So will this turn out well for the focaccia bread if I used all whole wheat flour that I ground? My gallon jar is like only 1/2 full. Does it matter if it did not rise to the top?

  78. ok! So this is my first time making easy bread! I did all whole wheat so it was kinda thick and wet-like after baking but still good. Too salty so I will add less salt next time. Is it normal to be this thick and heavy since it is totally whole wheat? So can I use this for pizza dough too? Would I bake it first a bit before adding the sauce and toppings?? My dough didn’t rise too much in the jar, and when I took it out to make the bread it really smelled like beer!! lol

    • You sure could! :) I’ve not tried it, but you can use it and blend it with whole wheat flour in any ratio you’d prefer.

  79. Pingback: Trim Healthy Mama: Homemade Breakfast Pizza (S) | Bethany's Notions

  80. I just started THM 3 days ago and I am very excited to find this post because I have the book Artisan Bread in Five minutes a Day! I have made it often, but my whole wheat berries have been sitting in my cupboard for a LONG time now becuase my husband’s doctor told him he was pre-diabetic and needs to stop eating carbs. I’m thinking after reading this post, “REALLY??? We can make this with whole wheat and follow the E plan and we’ll get healthier and thinner??” That is amazing news if it’s really true! I won’t have to look any further for bread recipes because I love this and am used to it already!!

    • Yes!!! This works great for E meals, and is a fantastic compromise for those who want healthier carbs as a part of their diet. :)

  81. I know this post has been here a wile, but I’m fairly new to THM and equally new to all this baking. :-) Does it matter what kind of yeast you use?

  82. Question: Is this dough freeze-able? I have made plenty of bread dough that I freeze to use for a later date. I ask because in a family of 2, I am sure that much dough will just go to waste. I could halve the recipe, but also with a baby due in a few months, it’d be nice to just have that bread dough available with no work!

    • I’ve never tried to freeze it…great question! I have had great success par baking (10 mins) a pizza crust and freezing that, then topping and baking for 15 minutes when we needed a quick dinner.

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  85. Thank you for this, Gwen! I’m wondering if you can “keep this going” by adding equal parts flour and water past the 2 week mark. Would that be ok? Or would you recommend making a new batch? Thanks! :)

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  88. I make kerfir daily. I am trying your recipe out using the milk kefir in place of yeast. Have you ever made it this way?

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  90. Hi Gwen! I am new to THM, I just received my book yesterday. Can I use my Kitchenaid with the metal mixing bowl to mix this bread? Thanks!

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  95. Gwen, I’m new to thm and was wondering if I could use regular whole wheat flour from the store or if it had to be sprouted whole wheat flour to make your recipe on plan? Thank you for your help!

    • You can use regular whole wheat for this recipe! The trick is with the fermenting process, which breaks down the carbs. It’s on par with a sourdough bread, but not as twangy. :)

  96. Is the white version THM approved as well or just the whole wheat?
    Does it matter what kind of whole wheat flour you use? (Ex Robin Hood).

    • The preference for THM is whole wheat flour. I explain in the post that a percentage of white can be used to lighten the final bread. Brand doesn’t matter. I just prefer unbleached, and unbrominated brands like King Arthur.

  97. Hi! Do you have to use instant yeast? I currently have traditional yeast at home, or will that ruin the recipe? Thank you!

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  99. What flours would you recommend using for those of us who are gluten free? I’m wondering if almond and coconut flour might work?

    • I have not tried a fermented bread with low carb flours. My gut feeling is that it won’t work the same, because the flours are just so different on a molecular level. Has anyone else tried this?

  100. I’ve been following THM for months and have wanted to try this recipe but just haven’t gotten around to it. Finally mixed it up last night and despite the wheat flour it doubled in size in an hour! Coolest thing to watch. I laughed as I read your instructions about how fickle bread can be as it was very humid and I was wearing blue! LOL The tough part will be waiting 3-5 days to try it as it smells soooo good! I know you don’t know the exact nutritional info but am wondering if there’s a way I can figure out the carb count. My daughter has type 1 diabetes and we have to know how many carbs she’s eating so we can dose her insulin appropriately. Pizza is the WORST food for her to eat with the high carbs and high fats so I’m looking forward to her trying this. It will just be very hard for us to judge insulin. But diabetes is just as fickle as bread and often seems like it depends on stupid things like humidity and the color of her shirt! Thanks Gwen!

    • Hi Dori,
      The question about how many carbs is complicated. I’ve tried to research this several times, and have finally just come to the conclusion that the carb number is probably the same, but the way the body metabolizes/digests it is changed. So, for her meal readings, I’d try using the actual carb count for the amount of dough you’re using, and go from there. Hope she enjoys it, and that it agrees with her!

  101. Great recipe! Just wondering, can I use some of the refrigerated dough as a starter for a second batch? For example, if I take a little and add some water and flour every day – would that work?

    • Honestly, I’ve never tried it that way. :) So I’m not sure. I use the fermentation period to alter the carbs, so adding to it every day may not give you the full fermentation on all of the flour? Plus, I like the convenience of just doing it once a week. But you can try it…and if you do, keep me posted on how it turns out! :)

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  103. Hi there, just wondering if you have ever experienced dough that is too wet when time to bake? It rises nicely before putting it in the fridge, looks good, but is really wet after a few days. Any suggestions?

    • Denise, if you’re used to baking with regular bread dough, then this is going to be a whole different experience. It is very wet. But you can alter the water content a bit if it’s just too soupy to work with.
      I wet my hands and that makes it easier to shape…it doesn’t stick to my hands that way.

  104. Thanks Gwen! I have made Pearl and Serene’s fermented rye for a long time, but this is the easier quicker version, which is much appreciated with 5 munchkins ;). I saw that some darkening of the top is normal after having been in the fridge for a bit, but what about drying out!?! I’ve kept it in the fridge in glass bowl with a dish rag over it and the top layer of dough is not just dark, but dried up and crusty. Didn’t want to put saran wrap over it, because I didn’t know if the gases wouldn’t be able to escape, but then your picture has the glass lid on it? Is a lid ok once it goes onto the fridge? Thanks!

    • You want a cover on it to keep the moisture in, but not a true tight seal so it can outgas if needed. :) The lid on my jar is not a rubber sealed lid, but just sits on top, so air can escape as needed.

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  106. I’m trying to figure out serving size. If I use 1/4th of the recipe to make a loaf, how many slices would I cut that loaf into so that 2 slices are the serving size for a THM E meal? Thanks so much!

    • Hi Toni,
      Honestly, I don’t normally calculate stuff like this. I just slice into what I consider a normal sized slice, and enjoy 2 of them. :)
      But since you asked, I figure about 550 grams of net carbs in the whole batch of dough. So 1/4 batch would put you around 138. I’d do 10 slices, maybe? The fermentation process doesn’t lower the carb count, according to my research, but it does make it easier for the body to process it, so it has a gentler impact on blood sugar levels. HTH!

  107. How do you know when your dough has gone bad? I leave mine on the counter and just add more ingredients as I take some out. It looks funny on the top and has a bit of grayish color.

    • Hi Laura,
      I make my dough fresh each time, and keep it in the fridge to slow down the fermentation process, so I get a smoother flavor. Leaving it out and refeeding it is not something I’ve played with. I think you can tell a lot about a dough by the sniff test. It is very common to get a little gray or brown coloring and liquid on the top even with the cold ferment. It’s just harmless oxidation on the very top layer.

  108. Hi, I made this and put in the fridge. Had a CRAZY few weeks and forgot about it. Made it 3 weeks ago today. Took it out of the fridge, looked like dough (but hard in some places) and smelled like sour dough. I cooked it into buns. Do you think it is safe to eat? Don’t want to get sick. Let me know your thoughts!

  109. Hi, I saw in an earlier response that you sometimes make BBQ chicken pizza with this bread as your crust. Could you tell me what your recipe is for the toppings? What kind of BBQ sauce did you use? I wouldn’t know how to make one and all of the store made ones have loads of sugar.

  110. Just an FYI, the ad at the top of your post is to go to a porn website. I’m guessing you don’t want that to be there. :) And I’m currently letting my first try at this recipe rise. Can’t wait to make it in a couple days!

    • Oh GRACOIUS!!! Thank you for letting me know! (Google picks the ads, but I can tell them to block certain ones…rushing over to make sure that anything gross is blocked RIGHT NOW!!!)

  111. Hi Gwen! We live full time in a motor home and have a small refrigerator. Can I cut all the ingredients in half to make a smaller batch? Would the time frames remain he same? Your blog has been so helpful for this THM Beginner!

  112. Hello! This seems like a great E bread recipe for me who is just starting my journey on THM. I am curious though – I saw you posted an alternative for whole wheat flour in your recipe; however, I use sprouted whole wheat flour. I am wondering if this works the same way as regular whole wheat flour. Also, because the flour is already sprouted, does it need to be fermented in the fridge for 3-5 days? Isn’t the fermentation process what breaks down the phytic acid in the flour, which is already done with sprouted flour. I am so new to this, I want to make sure that I find a recipe that is great for me and my family to avoid having to buy expensive breads at the store since I already buy the expensive sprouted flour. :) Thank you for the help!

    • I’ve not worked with sprouted flour very much, so I’m not sure how it would work in this recipe. However, because it’s been sprouted, you really wouldn’t need to go to the extra effort of fermenting it unless you just really wanted to. :)

      If you try it with this recipe, can you let us know how it goes? You would be able to use it right away instead of waiting if your flour is sprouted. :)

  113. I have to tell you how much I love that you posted this recipe. I am just starting out on THM, and bread is a weakness of mine. I could live on it only for the rest of my life, lol! So, thank you for letting me allow myself this little indulgence :)

  114. Hello Gwen,
    Thanks so much for all these yummy THM recipes. I was wondering if I can use this recipe for making bagels? Thank you!

  115. My first batch of this bread is in the fridge! I’m just counting down the days until I can put it in the oven!

    I know you said you’re not very science-y so I don’t know if you’ll know the answer to this, but:
    There’s this bread my family always makes at Christmas. I do NOT want to go without that bread this Christmas, but I also don’t want to make myself sick eating something off-plan that my body’s no longer used to, and frankly, if I start eating this bread I’m not likely to stop at just a taste! So I’m trying to figure out if there’s a way to adapt this recipe to work for that recipe. Do you know if this basic concept–letting it rise and then refrigerating for several days–would work for other breads? The bread I make is a milk-based bread and also has butter in it. (I know milk isn’t strictly on plan, but I figure that wouldn’t be as bad as the high carb-count would be.) It’s also a braided bread, which means it requires a lot more handling than this bread does. I can easily replace the sweetener in the bread, it’s basically just the carb count and phytates I’m wondering about. I’m not too concerned about whether it’s a crossover. I don’t need to lose weight on this bread, I just need to not do actual damage.

    OR if you don’t know, do you know anyone who might? Otherwise maybe I’ll post in the FB group to see if anyone wants to experiment for me.

    • I’m not that experienced with the chemistry of baked goods and flours. I do know that you can use sprouted flour for a better effect for blood sugar, but it behaves differently than regular flour and is stickier. With a braided bread, I doubt sprouted or cold ferment dough will work well. In the very least, it will give you a completely different end product than what you’re used to.

  116. I am trying to go gluten free. Have you used different flours? I have also heard that when it ferments that it will take the gluten out – is this correct?

    • I’ve read that fermenting does significantly lower the gluten content, but I would still not recommend it for those with Celiac. I’ve not tried GF flours with this recipe. :)

  117. First of all, thank you for such a resource on your site! I love it! I tried the refrigerator bread for the first time and left if for 7 days before opening it in the fridge. I just pulled it out to try a loaf for the first time. The top layer was a darker color than the dough underneath. I don’t know if this is normal or safe? It’s almost a gray color on the very top but regular dough color under the top layer. Can someone advise me if I need to toss it or if they’ve seen this before? I would really appreciate it. Thanks! FYI.. I used fresh milled wheat if that makes a difference.

    • The top does oxidize just a bit and get darker…it doesn’t change the flavor or performance of the bread in any way. It’s normal and perfectly safe. :)

  118. Hi there. We enjoyed the easy bread recipe for our pizza crust this Friday night. Everyone scarfed the pizza down!!! I am wanting to make bread from the dough as well after having sat in the fridge for 5 days, trying to make it the THM way. Is there some reason why I couldn’t add some of my other basic ingredients to the “starter”? I make homemade Whole wheat bread for my family, but want to try this “starter” I was thinking of adding a small amount of butter and applesauce (to replace the oil) and some stevia for sweetener (to replace the honey I usually use). What would be some downfalls to using those additions. Thanks for your input and all your great ideas. Blessings, Margaret

    • Hi Margaret,
      I’ve not played with the additions you’re mentioning. There is a whole lot of great tips and tricks for making artisan bread on the website for Artisan Bread in 5 Minutes a Day. They’ve developed a lot of different recipes and techniques based on this simple approach to bread baking. :)

  119. Hi Gwen,
    I just mixed up a batch of dough for the first time and I’m now letting it rise. Do I knead it before I put it in the fridge or just put it right it as is?

  120. I am having problems. My whole wheat flour is a LOT heavier than what you get in the States. My bread is so heavy that it’s hard to cut. Half of the recipe only makes a loaf that is about 2 inches high, which makes it a little hard to make a sandwich. What do I do? If I can use less whole wheat, how much do I use to still make it THM approved?. (I’ve made bread for about 50 yrs., so I’m used to making bread (grinding my own wheat when we lived in the U.S.). I just don’t know how to make this THM plan approved. Should I just buy Gold Medal whole wheat flour? Thank you for your help.

    • It may be the type of wheat. Hard red is a heavier finished product than soft white, which is more like all purpose I think.

      Try sifting out some of the bran, or using half of your fresh ground with half store-bought whole wheat?
      I almost always use it just for pizza crusts, because the whole wheat is so much more dense. You may want to try the baking method in a cast iron pot and see if you get better rise like that? :)

      On the bright side, any mess ups can become croutons or a baked french toast recipe or something else yummy. :)

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  122. I’ve been doing THM for almost a year now and am just now trying this bread recipe. Oh my! It’s so delicious! And I’m not the only one who thinks so. I have 3 pizza loving boys who cringe when I get out my baking stone to make them homemade pizza. They have suffered thru my many attempts with almond flour and even worse results with coconut flour. This is a winner! I made it entirely with whole wheat flour. I didn’t have parchment so I just shaped it on top of my pizza stone and baked. It turned out great! Thank you so so much for this recipe!!!

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  124. Hi Gwen! I just wanted to say that I have been experimenting with your recipe and technique for the past month and LOVE it. I am so thrilled, you have started me on an epic sourdough/breadmaking journey :-)
    I don’t want the waters to get muddy, so I wanted to let you know that I reference your recipe on my personal blog/online journal and added a link to your post here.
    Thank you so much!
    Have a great day,
    Andrea (Mrs. Boaz)

    • If you’re not getting any action with the yeast, go ahead and stick the dough in the fridge for now, grab some fresh yeast when you’re at the store next, and then let the dough come to room temp & mix in another 1 1/2 T and follow the directions on rising and the 3 day ferment. :)

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  126. i must have done something wrong but mine never rose & it was not good! It was like it needed something else besides water, salt, flour and yeast.

    • I make mine with just those 4 ingredients, so if something is off, try playing with a different type of flour or fresher yeast? I prefer the whole wheat as foccacia or pizza crust. :)

  127. I’m going to try this bread soon, but was wondering if you have to use up all the dough in the jar then start a whole new recipe? Seems it would take a long time for each big batch.

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  129. Just baked my first loaf. It wonderful!! Question – the bread is dense and heavy is this the way it is supposed to be. used 5 cup of whole wheat and 1 cup 1white. Its beenin the fridge for 3.5 days.

    • Yes, if it’s made with whole wheat then it’s a much more dense final product. I prefer the pizza crust for all whole wheat, or the foccacia bread. Both of which I share instructions for here on the blog. Just search & they’ll pop up for you! :)

  130. This recipe looks suspiciously like the master recipe from Artisan Bread in 5 minutes a day which is copywritten?! Not cool

    • Hi Heather,
      I would be happy to address your concerns. :) I agree that copyright infringement is NOT cool. I do my very best to only offer my own takes on everything I share here, and to give full credit to the source where I am inspired from. You’ll see that I’ve done that in this post as well.

      At the time when I posted this, I had never seen or heard of the Artisan Bread in Five book. The original recipe that inspired ABi5 team, as well as the original site where I discovered this concept was shared in 2006 in an article in the New York Times by Jim Lahey. The Artisan Bread in Five book came out three years later, inspired by their experiments from his recipe. It might interest you that an ingredient list cannot be copyrighted, but photos and recipe instructions are.

      One of the beautiful things about blogging and sharing things on the internet is the fun of discovering a new idea and making your own spin on it. Which is what I’ve done here. :)

    • I’ve not tried spelt, but a friend makes a fantastic sourdough bread with it, so I’m guessing it would work well for this too. I’d give it a shot. :)

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  132. when you say course salt, what does that mean? We use Himalayan salt, I have a fine grind and course grind. What happens to the salt while it sits? Thanks!

    • I use a finely ground sea salt, but it’s less dense than the grocery store salt, so I can use more and it’s not too salty. Just get it to the point where it’s flavorful but not *SALTY*. :)

  133. Hi Gwen, after you leave the dough to rise on the counter, do you punch it down or anything before putting it in the fridge to ferment or does it just naturally deflate? TIA!

  134. Hi! I have my bread in the fridge now :D I skimmed through the comments and was wondering if the loaves can be baked in loaf pans. Thanks so much! I can’t wait to eat this bread!

    • Probably? Try it and see. :) I’ve only done it as flatbread or on the parchment. I know one lady had great results with it by baking it in a preheated dutch oven.

  135. Hi!
    I started reading all the comments to see if my question had been asked, but I gave up about half way through! =)

    Can you use sourdough starter for this? we make this recipe,(http://www.simplysogood.com/2010/03/crusty-bread.html) except we use sourdough starter and grind our own wheat.
    Could I keep using that recipe and let it sit in the fridge just like this one? because I’m pretty sure they are almost exactly the same ingredients!

  136. Hey! This has been sitting in my fridge a few days now and I just realized that it’s sitting in a metal bowl. Is metal a problem? I know in a lot of fermentation processes it is…

  137. OMG!! I just baked two loafs or this bread! It`s so much delicious! Unbelievable!!! Mt children loved it!!!! Can u tell me what else u did to loose all those extra pounds?? Thank u!!!

    • Nope. Because the crust is in solid E territory. You’re getting a great whole grain carb there. :) You’ll get into crossover turf if you go over 5 grams of fat on the toppings. There are some pretty decent S crust recipes floating around, but none of them taste like real bread/crust IMO. But they do make a decent base for a really amped up S pizza! There is one with cream cheese that I’ve heard is good. But it would be SUPER heavy S if you load it down with toppings.

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  139. Hi Gwen,
    Just found this recipe on Pinterest. I’m trying to get my family to eat less carbohydrates but they just need their bread fix.
    So excited to get this going, so I forgot to let the dough rest outside the fridge first :-\ Ohw and since I’m from Holland (so please overlook my spellingmistakes)I got the Tea spoon mixed up with tablespoon. Uhm I mean I think I put to much ‘regular’ salt in.
    Still leaving it in the fridge and try baking it in a day or two and see how it turns out.
    Thanks for your recipe!

    • Hi Debby! Welcome! Glad to have you visit from Holland. :) If you’re able to find Tupperware measuring spoons and cups, they work great for making recipes with American measurements. :)

      If your dough is too salty, then maybe add more flour/water to get it right? And just add less salt next time.
      Your dough should work even put in the fridge. At any point, you can take it out and let it proof at room temp until it rises and falls. Then keep it in the fridge to keep the fermentation slowed down until you’re ready to bake.

      Best of luck!

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