Rustic Spinach Feta Bread

this recipe is apparently from a book that i don't have called "ARTISAN BREAD IN FIVE MINUTES A DAY." the book has an interesting premise in that you spend 5 minutes mixing up a rather large amount of wet dough, let it rise for an hour, then stick it in the fridge for up to 7 days. whenever you want to bake bread, you'd take as much dough as you want to bake, shape it, let it sit and proof for another hour, then bake. so, the 5 minutes is a little misleading, but there's no kneading involved. i only mixed up half the recipe to see how i liked it, and i bake two loaves at once so i can bring one in to work tomorrow. i have to say, i like it. this would be a nice accompaniment to a soup or salad or egg dinner. or an antipasto platter with olives and salami. i may have to find this book and try out mid-week bread baking.