Israeli Brown Bread
- Ready In:
- 2hrs 25mins
- Ingredients:
- 8
- Yields:
-
1 round loaf
ingredients
- 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
directions
- 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.
- Enjoy!
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Reviews
-
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!
Tweaks
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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!