Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
No-Yeast Whole Wheat Za'atar Bread
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: Makes 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 35 mg
- Sodium
- 228 mg
This simple whole wheat bread requires no yeast or rising time, so you can have a freshly baked loaf in practically no time at all! The combination of whole wheat and bread flour imparts subtle nuttiness and extra gluten, resulting in a baked loaf that's both chewy and airy. The generous addition of buttermilk also tenderizes the bread without any detectable tang. Finish the dough off with a decent sprinkle of za'atar and white sesame seeds for a perfectly crisp and flavorful crust.
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: Makes 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 35 mg
- Sodium
- 228 mg
Ingredients
Directions
- Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
- Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
- Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that’s about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za’atar and the sesame seeds.
- Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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