NO-YEAST WHOLE WHEAT ZA'ATAR BREAD

No-Yeast Whole Wheat Za'atar Bread image

Provided by Food Network Kitchen

Time 1h15m

Yield Makes 1 loaf

Number Of Ingredients 12

2 1/2 cups whole wheat flour, plus more for dusting (see Cook's Note)
1 cup bread flour (see Cook's Note)
2 tablespoons sugar
1 tablespoon za'atar, plus more for topping
2 teaspoons finely grated lemon zest (from 1 lemon)
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups buttermilk, plus more for brushing
5 tablespoons unsalted butter, melted and cooled slightly
1 large egg
2 teaspoons white sesame seeds

Steps:

Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that's about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za'atar and the sesame seeds.
Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely.