There's always something comforting about baking bread.
People say its always good to be "breaking bread" but I like to bake it and share. There's something about cooking food and sharing it with good company.
It's been a while since I've made bread, but after binge-watching Chef's Table, I've bee once again inspired to create more in the kitchen, experiment, and just bake with love. Being around food and cooking is my meditation- it's my calm and happy place.
And for this week, I leave you with this:
"Be careful, mindful, and intentional with the energies you align yourself with. They become you"
And here's to becoming more loaves of gluten free bread, muffins, cookies, and cocktails.
Servings: 2 loafs
- 1 packet of instant yeast
- 2 cups of bread flour
- 3/4 buckwheat flour
- 1 1/4 cup sprouted whole wheat flour
- 2 tablespoon ground flaxseed
- 2 tablespoons of honey
- 1 teaspoon salt
- 2 cups of water
- 3/4 cup olive oil
- 1/2 cup chopped kalamata olives
- 1/4 cup olive oil
- 1/4 cup za'atar spice
- 1 egg
- Sesame seeds for topping
- Combine the instant yeast with the flours and flax.
- Using the hook on your mixer, mix the flours together. Then add the water, salt, and honey.
- Next, add in 3/4 of olive oil and olives.
- Once the dough folds around the hook, transfer it to a greased bowl to rise in a warm place, covered with a towel, for 1-2 hours, until doubled in size.
- Separate the dough into two and roll into a rectangle on a floured surface.
- Combine the remaining olive oil with the zaatar. Spread the mix onto the rolled out doughs.
- Roll the dough into a log and place into a greased loaf pan.
- Repeat with other dough.
- Let the dough in the loaf pans rise again in a warm place or oven for 1 hour.
- Once risen, heat your oven to 350 degrees.
- Beat the egg and brush on top of the loaf. Sprinkle sesame seeds on top.
- Bake for 45 minutes until golden- then let the bread fully cool in pan.