No Yeast Whole Wheat Zaatar Bread Food

WHOLE WHEAT BREAD-NO YEAST

Steps:

• in large bowl comine all six dry ingredients.
• stir to combine throughly.make a well in the center.
• in a small bowl put buttermilk, molasses and oil.
• stir untill molasses has thinned and mixed in, pour into well.
• stir just enough to combine.
• turn into greased 9x5x3 inch loaf pan.
• bake at 350 for 40 to 50 minutes.
• remove from pan to cool.
• note; graham flour can be used instead of whole wheat.1.

YEAST FREE WHOLEMEAL BREAD

Steps:

• Pre-heat oven to 200 deg.celsius (392 deg. fahrenheit).
• Combine all dry ingredients then mix butter through well with a fork.
• Add milk (and sweetener if it is a liquid) mix until well combined.
• Put mixture into a greased loaf tin and bake for 50 minutes.
• Remove bread from tin and cool on a rack.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.