SPROUTED WHEAT AND BUCKWHEAT ZAATAR BREAD

After watching an Episode of Chef's Table (I know how that sounds...), I was inspired to make some bread. 

For a while I have been toying with the idea of a buckwheat bread, but I also recently came across sprouted wheat flour. Since we try to keep carbs and gluten intake a minimum, sprouted bread is always a go to for our weekend toast. 

With those two things in mind, this Za'atar bread was born! 

Sprouted wheat is great for low carb lifestyles since the sprouting helps reduce the wheat carbohydrates percentage. 

Buckwheat, which is a groat, is a relative to rhubarb, and can be seen in many Eastern European dishes such as kasha, or as I knew it growing up, kasha varnishkas.

Side note: every time my mom made this I would tell her it tasted like carpet. How did it know carpet taste- undetermined but I was convinced kasha = carpet food. As an adult I no longer think this but can now see why my mom thought it was hysterical. 

Buckwheat is great for the digestive system, and is processed slowly which helps keep blood sugar levels stable, keeping you fuller for longer. Aside from buckwheats great health benefits, it also has a very distinct flavor which compliments the bold za'atar well in this bread. 

Servings: 1 large loaf of bread, with about 12-14 slices

Ingredients:

  • 1 packet of instant yeast
  • 2 cups of warm water
  • 1 teaspoon molasses
  • 4 cups of sprouted wheat flour
  • 3/4 cups of buckwheat flour
  • 1 teaspoon salt
  • 1/4 cup of olive oil
  • 3 tablespoons za'atar spice
IMG_5135.JPG

Directions:

  1. Add the yeast to the warm water with molasses. Mix and set aside to let the yeast activate and froth (about 5-8 minutes). 
  2. While the yeast activates, mix together the flours and salt.
  3. Once the yeast has foamed, add it to the flours and begin to mix for 5 minutes. Then use the dough hook attachment to kned the bread until the dough wraps around the hook. If your mixture is too sticky, add 1/2 cup of sprouted flour at a time. 
  4. Oil a bowl with olive oil and place the dough in it. Cover with a kitchen towel and place in a warm place (I use an oven that was pre-heated to 200 degrees and cooled down with the door cracked open). 
  5. Let the bread rise for 1 hour.
  6. Once the break has risen, turn the dough out on a floured surface.
  7. Begin to knead the bread for 5 minutes.
  8. Combine the olive oil and za'atar. 
  9. While kneading, drizzle in the za'atar mix. 
  10. Shape the bread into a loaf and place on baking sheet or pizza stone or in a loaf pan that is oiled. 
  11. Cover with a kitchen towel and place in a warm spot. Let the bread proof for 45 minutes.
  12. Preheat your oven to 420 degrees.
  13. Brush the remaining za'atar mix on top of the bread.
  14. Bake for 40 minutes or until a toothpick comes out clean.
  15. Allow the bread cool and enjoy!
Comment