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 


  1. Combine the instant yeast with the flours and flax. 
  2. Using the hook on your mixer, mix the flours together. Then add the water, salt, and honey. 
  3. Next, add in 3/4 of olive oil and olives. 
  4. 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. 
  5. Separate the dough into two and roll into a rectangle on a floured surface.
  6. Combine the remaining olive oil with the zaatar. Spread the mix onto the rolled out doughs. 
  7. Roll the dough into a log and place into a greased loaf pan.
  8. Repeat with other dough.
  9. Let the dough in the loaf pans rise again in a warm place or oven for 1 hour.
  10. Once risen, heat your oven to 350 degrees.
  11. Beat the egg and brush on top of the loaf. Sprinkle sesame seeds on top.
  12. Bake for 45 minutes until golden- then let the bread fully cool in pan.
  13. Enjoy!