4 Serves
170 Mins
In a large mixing bowl, combine the all-purpose flour, warm water, salt, and active dry yeast.
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Vitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
92 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
400 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, approximately 10 minutes.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 90 minutes until doubled in size.
Shape the dough into a loaf, place it on a baking sheet, and proof for an additional 30 minutes.
Bake the loaf in a preheated oven at 230°C for 25-30 minutes until golden brown and hollow-sounding when tapped.
Slice the cooled bread, toast it, and drizzle generously with tahini paste and honey.
16
g26
g10
g
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Egyptian