Spelt, oat and yogurt bread
A no-knead homemade loaf made in a pot
This loaf is baked in a covered pot, which traps steam and creates a crisp crust and soft interior. Any oven-safe pot will work; it does not need to be cast iron. A recommended size is 22–25 cm (8.5–10 inch) in diameter, or an oval 33×15 cm (13×6 inch), with a depth of 10–12 cm (4–5 inches). Handle carefully when hot.
Ingredients:
- 5 cups (630 g / 22 oz) 80% spelt flour, plus extra for kneading
- 1 tbsp (20 g / 0.7 oz) dry yeast or 40 g (1.4 oz) fresh yeast
- 1 tbsp (12 g / 0.4 oz) salt
- 2/3 cup (55 g / 2 oz) rolled oats (whole or quick)
- 1/2 cup (about 70–80 g / 2.5–3 oz) mixed seeds, grains or chopped nuts
- 2 tbsp (40 g / 1.4 oz) silan (date syrup) or honey
- 150 ml (5 fl oz) yogurt
- 1 1/2 cups (360 ml / 12 fl oz) warm water, plus more if needed
- For topping: about 1 cup mixed seeds, grains and chopped nuts
Instructions:
- Place all dough ingredients in a large bowl. Mix by hand or with a wooden spoon until a sticky dough forms. Add a little more water if the dough feels dry. Cover and let rise until doubled in size (about 2 hours in warm weather, 3 hours in winter, or 6–8 hours in the refrigerator).
- Generously flour a work surface and transfer the dough. Dust the top as well. Flatten into a thick round and perform a series of folds, pulling each side toward the center. Repeat about five times.
- Place the dough on floured parchment paper, cover with a towel and let rise again for at least 30 minutes.
- Preheat the oven to 230°C (450°F). Place the empty baking pot inside and heat for 30 minutes.
- At the end of the rise, brush the dough lightly with water, sprinkle with the seed topping and score the surface with diagonal cuts.
- Carefully remove the hot pot from the oven. Lift the dough (with parchment paper) into the pot without touching the sides.
- Bake covered for 40 minutes at 200°C (390°F), then uncover and bake for another 15 minutes. Cool on a rack before serving.
Storage: at room temperature for up to two days, or in the refrigerator for up to five days. The bread can also be frozen for up to two months (preferably sliced into individual portions). Reheat directly from frozen in the oven or toaster oven.
Variations:
Purple bread: Replace 100 ml (3.4 fl oz) of the water with beet cooking liquid for a naturally colored dough.
Herb bread: Add 2 tbsp of dried herbs of your choice during kneading.
Turmeric bread: Add 1 tbsp ground turmeric at the beginning of mixing for a vibrant yellow color.
Olive bread: Add 1 cup pitted and sliced olives during kneading.
Garlic rye rolls with herbs
Soft, filling buns you can make either dairy or non-dairy
Garlic rye rolls with herbs
(Photo: Lior Houbara)
Ingredients:
- 1 tbsp (10 g) dry yeast
- 1 tsp (10 g) sugar
- 1 cup (240 ml) warm water or milk (dairy or plant-based)
- 3 1/4 cups (550 g / 19.4 oz) 70–80% rye flour
- 1 1/2 tbsp (15 g) fine salt
- 2 eggs, room temperature
- 2 tbsp + 2 tsp (40 ml) olive oil
- 4–6 garlic cloves, crushed (or 2 tbsp frozen garlic, thawed)
- 1/2 cup fresh chopped herbs
- 2 tbsp dried herbs (single type or mix)
For brushing: 1 egg + 1 tsp honey or silan (optional)
For topping: Sesame seeds, coarse salt, mixed seeds, or dukkah
Instructions:
- Mix yeast and sugar with half the warm water (or milk). Cover and let stand in a warm place for about 15 minutes until foamy and activated.
- In a large bowl, combine rye flour and salt. In a separate bowl, whisk eggs with the remaining water (or milk), olive oil, garlic, and herbs.
- Add the yeast mixture to the flour and begin mixing with a wooden spoon. Pour in the egg mixture and stir until a soft, sticky dough forms. Cover and let rise until doubled in size, about 2 hours in warm conditions.
- Generously flour a work surface and transfer the dough. Divide into 16 equal portions (about 65 g each). Flatten each piece into a 1.5 cm thick round, then roll into a bun shape. Place on a parchment-lined tray. Cover and let rise again for 30–60 minutes.
- Preheat oven to 180°C (350°F).
- Whisk egg for brushing (optionally with honey or silan). Brush the rolls, sprinkle with topping, then brush lightly again just before baking.
- Bake for 20–25 minutes until golden brown. Cool slightly on a rack before serving.
Storage: in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. Can be frozen for up to 2 months. Thaw at room temperature and reheat lightly before serving.
Whole wheat baguette
Whole wheat baguette
(Photo: Liora Houbara)
Ingredients:
- 3 1/2 cups (500 g / 17.6 oz) whole wheat flour or 70–80% spelt flour
- 1 tbsp (10 g) dry yeast
- 1 tbsp (10 g) fine salt
- 1 tsp (10 g) silan (date syrup) or honey
- 400 ml (13.5 fl oz) warm water
For topping: sesame seeds, nigella seeds, or any preferred topping
For baking: 5–6 ice cubes
Instructions:
- Place all dough ingredients in a large bowl and mix until a sticky, uniform dough forms. Cover with plastic wrap and refrigerate for 10–12 hours (up to 24 hours). In winter, the dough may also be left overnight at room temperature.
- Generously flour the work surface, as the dough will be sticky. Transfer the dough and dust the top with flour as well. Perform a series of folds, bringing the edges toward the center. Repeat at least five times.
- Divide the dough into three equal portions. Flatten each piece into a rectangle about 1 cm (0.4 inch) thick and approximately 40×20 cm (16×8 inches) in size. Fold the right third inward, then the left third over it. Flip seam-side down and gently roll into a baguette shape with tapered ends. Place on a baking tray.
- Score each baguette with 3–4 diagonal slashes. Cover and let rise for about 30 minutes (up to 60 minutes in colder conditions).
- Preheat the oven to 220°C (430°F), placing an empty tray at the bottom of the oven.
- Optionally brush with water and sprinkle with seeds.
- For steam: carefully place ice cubes into the hot bottom tray, then immediately place the baguettes in the oven. Bake for 20–25 minutes until golden and crisp.
Storage: Best eaten on the day of baking. Store in an airtight container for up to two days at room temperature or freeze for up to a month. Reheat lightly in the oven or toaster oven after thawing.
Variations: Add olives, roasted peppers, lightly caramelized onions, or confit garlic directly into the dough. For a stronger flavor, incorporate spices such as smoked paprika, cumin, caraway, sumac, or za’atar for a different aromatic finish each time.
Oat and seed bread
Dense, nutritious loaf with no flour or yeast
Oat and seed bread
(Photo: Lior Houbara)
Tip: It is recommended to bake this bread in a metal loaf pan rather than silicone, which conducts heat less efficiently. Silicone molds may result in a less stable structure and a softer crust.
Ingredients:
- 1 loaf pan (30×10 cm / 12×4 inches)
- 2 cups minus 2 tbsp (180 g / 6.3 oz) gluten-free rolled oats
- 100 g (3.5 oz) sunflower seeds
- 3/4 cup minus 1 tbsp (80 g / 2.8 oz) ground flaxseed
- 5 tbsp (50 g / 1.8 oz) pumpkin seeds
- 2 tbsp (30 g / 1.1 oz) chia seeds
- 2 tbsp (30 g / 1.1 oz) psyllium husk
- 1 tsp salt
- 1 2/3 cups (400 ml / 13.5 fl oz) warm water
- 1 tbsp apple cider vinegar
Instructions:
- In a large bowl, mix all dry ingredients thoroughly. Add water and apple cider vinegar and stir with a wooden spoon (then with hands if needed) until a thick, sticky mixture forms.
- Line the loaf pan with parchment paper, preferably with overhang for easy removal, and transfer the mixture inside. Press down firmly and smooth the top. Cover with a damp towel or plastic wrap and let rest for 30 minutes to allow absorption and stabilization. If the mixture still appears loose, rest for an additional 5–10 minutes.
- Meanwhile, preheat the oven to 180°C (350°F), top and bottom heat.
- Bake for 50–60 minutes until the loaf is firm and the top is lightly golden. Remove and allow to cool completely before slicing; this step is essential for structure.
Storage: Store wrapped at room temperature or in the refrigerator for six to eight days. Can be frozen for up to two weeks. Thaw in the refrigerator or at room temperature, or reheat briefly before serving.
Low-carb bagels from four ingredients
Low-carb bagels from four ingredients
(Photo: Liora Houbara)
Ingredients:
- 1 cup (200 ml / 7 fl oz) high-protein yogurt, up to 5% fat (or 2% yogurt with 25 g protein)
- 210 g (7.4 oz) almond flour
For coating:
- 1 egg, beaten
- About 1 cup seeded bagel seasoning or mixed seeds, grains, and chopped nuts
Instructions:
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix yogurt and almond flour until a soft, workable dough forms.
- Divide the dough into about 15 equal portions. Roll each into a ball, flatten slightly, and use wet hands to create a hole in the center to form a bagel shape. Alternatively, leave them as round buns.
- Prepare a bowl with the coating mixture. Brush the top side of each bagel with egg and dip it into the coating. Place on the tray with the coated side facing down. Brush the top side with egg and sprinkle more coating if desired.
- Bake for 20–30 minutes until golden. Remove and cool on a rack before serving.
Storage: in the refrigerator for up to four days or freeze for up to a month. Reheat in an oven or toaster oven before serving.
Bonus (serving idea): For a “bagel egg-in-a-hole,” heat a non-stick pan over low heat, place the bagel in the pan, crack an egg into the center, cover, and cook until the egg sets. (Approx. 160 calories and 11 g protein per serving.)