Our Daily Bread


It involves za’atar, flaxseed and olive oil, and takes very little time to make. We have a weekly (sometimes bi-weekly) bread ritual in our house. We make our own bread.  After I started looking up the ingredients and sugars of all of the store bought breads (even those pretty ones in the bakery at Whole Foods), I decided it was time to start making it at home. This bread comes in handy,  especially now that the toddler is toddling and loves grilled cheese, t

We use an easy recipe adapted from Mark Bittman’s No Knead Bread recipe (which was adapted from Jim Leahey’s Sullivan Street Bakery recipe.  What I like about this bread recipe is that it takes less than 5 minutes of prep time and you can add pretty much anything you want to it. We sometimes make it with a dense South Indian grain called raagi (by adding 1/4 cup raagi to 2 cups of wheat flour and 3/4 cup white flour). I also blend in za’atar and other spices or grains and nuts depending on the mood.



Our Daily Bread Recipe
Prep time: 5 minutes
Waiting time: 6-8 hours (or overnight)

2 cups wheat flour
1 cup white flour
2 1/4 teaspoons yeast (one packet if you buy it that way)
1 1/2 cups water
Olive oil–as much or little as you like
Salt to taste

Add ins: 2 tablespoons za’atar, flaxseed, sesame seeds, olives, nutes, oats, pretty much anything.

Blend these ingredients together. I use a wood bowl and cover it with plastic wrap and a towel.  It’s best to store it in a warm place, inside the microwave or the oven (especially if your oven is gas  and has a pilot light).

Let the mixture set for 6-8 hours until it has doubled in size.

Cover the bread and bake it at 350 degrees F for 30 minutes. Uncover and continue to bake for 12-15 minutes. For a bowl-shaped bread, you can place it in a caste iron cooker (like a Staub). Otherwise, you can use a bread pan (as shown in this picture).


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