The article presents five bread and pastry recipes that can be made without a mixer, along with practical baking tips. The writer says that 100% whole grain flour is healthier, but it reduces rise, so she recommends using flour blends that are only 70% to 80% whole grain. She notes that ready-made blends are sold in supermarkets, or can be mixed at home, as long as the same flour type is used, for example 80% whole spelt flour with 20% white spelt flour.
For all yeast doughs in the article, she recommends adding 5 grams of dough improver. According to her, it strengthens the gluten network and the rise, making the dough airier, more stable, and easier to work with. She also dismisses the idea that eating warm bread is unhealthy, saying it does not cause stomach aches and is tasty.
The recipes feature optional toppings and mix-ins such as sunflower and pumpkin seeds, za'atar, chia, flaxseed, nigella, whole sesame, poppy seeds, oats, wheat germ, and chopped nuts. The five recipes are spelt bread with oats and yogurt, garlic rolls with rye flour and herbs, a whole-grain baguette, oat and seed bread, and a low-carb bagel made from four ingredients.
Each recipe listing includes serving size, kosher status, prep time, total time, difficulty, and ingredient count. The spelt bread with oats and yogurt takes 30 minutes of prep and 240 minutes total, garlic rolls with rye flour and herbs take 35 minutes of prep and 240 minutes total, the whole-grain baguette takes 35 minutes of prep and 755 minutes total, the oat and seed bread takes 20 minutes of prep and 120 minutes total, and the four-ingredient low-carb bagel takes 30 minutes of prep and 60 minutes total. The recipes are credited to Liora Khobera.
