Prep 15 mins
Cook 2 hrs 10 mins
I was actually attempting to invent a recipe for Longhorn Steak House Bread, but instead discovered a bread that reminds me of a wonderful bread I had when visiting Israel. It tasted incredible with chocolate spread (like nutella). I would highly recommend a try:)
- 1 (1/4 ounce) package yeast
- 1 1⁄2 cups warm water (110 F)
- 1 tablespoon dark brown sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 -4 cups unbleached white flour
- 1⁄3 cup whole wheat flour
- 1⁄4 cup rye flour
- Mix yeast, water, sugar, salt, and oil in large bowl.
- Let rest about 5-10 minutes until bubbly.
- Add the flour to the bowl and mix.
- Knead dough 4-8 minutes until smooth and satiny (adding flour as necessary to prevent sticking).
- Let rise covered in oiled bowl for 1 hour until doubled.
- Punch dough down, shape into a ball and place in a greased 8" cake pan.
- Let rise covered 30-40 more minutes until almost doubled.
- Place in preheated 375°F oven for 35-45 minutes until top is brown.
- Let cool 20 minutes before slicing.
I was very curious to try this, having lived in Israel years ago and missing the food terribly. This really is comparable to Israeli bread! I make it with spelt instead of whole wheat, and bake it in a loaf pan to use for sandwiches. Really light, good infusion from the grains, and is fabulous with nutella - as you said! Thanks for giving me a piece of home!