Hannah’s Kezach Bread of Wonder

X-posted from Sustainable Apple Pie, an exploration with Israeli black cumin:

Hannah’s Kezach Bread of Wonder (not to be mistaken with Wonder Bread)

Kezach bread 2


2 cups water

1 package of dry yeast

1 (heaping) tbs. brown sugar

1.5 cups wheat semolina

1 cup whole wheat flour

2 tbs. olive oil

3 tbs. black cumin

1 tbs. kosher salt


  1. Combine water (warm it up first), brown sugar, and yeast in mixing bowl. Let sit for five minutes or until all yeast is dissolved and there is a foamy coating on the surface.
  2. Add wheat semolina, whole wheat flour, and cumin seeds. Mix well.
  3. Cover with damp dishtowel and let rise for one hour.
  4. Uncover after an hour and knead dough (if it is too gooey, add some extra whole wheat flour). Return it to bowl, cover, and let rise for 30 more minutes.
  5. Uncover and knead again, this time shaping it into a log-like form that fits your bread pan.
  6. Top with a sprinkling of kosher salt and cumin seeds, let rise for 30 more minutes while your oven heats up.
  7. Bake in oven at about 180 degrees Celsius until golden brown on top and sounds hollow when tapped.

Serve warm or cold, tastes great with butter, cottage, cream cheese, and more. Also great toasted.


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