Za’atar is a condiment made from a combination of dried herbs such as ground dried thyme, oregano, and marjoram mixed with toasted sesame seeds, salt, and other spices such as sumac. A complex and savory loaf. Much like the baker himself.
I picked up my container of Za’atar at a wonderful local food store called Roma Foods, a family-owned import company that has been around since 1946.
NOTE: To get the swirled look, I flattened the dough, sprinkled on a light layer of za’atar, and rolled the dough up.
Za'atar is a condiment made from a combination of dried herbs such as ground dried thyme, oregano, and marjoram mixed with toasted sesame seeds, salt, and other spices such as sumac. A complex and savory loaf. Much like the baker himself.
- 2 scant tablespoons (or 2 ¼- ounce packages) active dry yeast
- ½ cup warm water (about 110 degrees)
- 2 cups warm buttermilk (about 110 degrees)
- 3 tablespoons ghee butter
- 2 tablespoons raw honey
- 2 teaspoons salt
- 1 tablespoon diastatic malted barley flour
- ⅛ cup za'atar
- 6 to 7 cups spelt flour
In a large bowl, stir the yeast into water to soften. Add buttermilk, ghee, honey, salt, barley flour, and 2 cups flour.
Whisk za'atar with 1 cup flour until well blended. Add to yeast mixture and beat vigorously for two minutes.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately remove bread from pans and cool on a rack.