Description
This easy French loaf recipe transforms simple ingredients into a bakery-worthy masterpiece, offering a warm, crusty loaf with a soft, airy interior. It’s a family-friendly bread that can elevate any meal, especially with the unique addition of a Za’atar swirl.
Ingredients
Scale
- 400 g (3.25 cups) bread flour, plus more for dusting
- 100 g (0.875 cups) whole wheat flour
- 350 ml (1.5 cups) warm water (38-43C / 100-110F)
- 7 g (2.25 teaspoons) active dry yeast
- 10 g (1.75 teaspoons) fine sea salt
- 2 tablespoons extra virgin olive oil, divided, plus more for drizzle
- 2 tablespoons Za’atar spice blend
- 1 teaspoon flaky sea salt, for garnish
- Fresh oregano leaves, for garnish
- 1 cup hot water, for steam
Instructions
- Combine Initial Ingredients: In a large bowl, mix the bread flour, whole wheat flour, and warm water until just combined with no dry spots. Cover and let the shaggy dough rest for 30 minutes to hydrate the flours (autolyse).
- Add Yeast and Knead: Sprinkle the active dry yeast and fine sea salt over the rested dough. Knead by hand in the bowl for 5-7 minutes until the dough feels smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5 minutes on medium-low speed.)
- First Rise: Lightly oil a clean bowl with 1 tablespoon of olive oil. Transfer the dough, turning to coat, then cover with plastic wrap or a damp towel. Let it proof in a warm spot for 1.5-2 hours until visibly doubled and airy. (A slightly warm, turned off oven with the light on can encourage rising.)
- Shape and Swirl: Gently turn the dough onto a lightly floured surface and deflate slightly. Shape into a rough rectangle. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle evenly with 1 tablespoon of Za’atar spice blend. Tightly roll the dough into a log from one long edge, pinching the seam closed, and gently roll to about 35-40 cm (14-16 inches) long, tapering the ends.
- Second Rise and Preheat Oven: Carefully transfer the shaped loaf to a baking sheet lined with parchment paper. Cover loosely with a damp towel and let it proof for 45-60 minutes, until it has increased by about 50 percent and feels puffy. During this time, preheat your oven to 230C (450F) with a baking stone or heavy baking sheet inside, and place an empty oven-safe pan on the bottom rack for steam.
- Score and Garnish: Carefully transfer the proofed loaf to the preheated baking stone. Using a sharp knife or lame, make 3-4 diagonal slashes across the top. Sprinkle the remaining 1 tablespoon of Za’atar evenly over the top.
- Bake to Perfection: Pour 1 cup of hot water into the empty pan on the bottom rack to create steam, then quickly close the oven door. Bake for 20 minutes at 230C (450F). Reduce the oven temperature to 200C (390F), remove the steam pan, and continue baking for another 15-20 minutes until the crust is deeply golden brown and sounds hollow when tapped.
Notes
Store the cooled loaf at room temperature, tightly wrapped, for up to 3 days or freeze for longer storage. Avoid common mistakes like over-kneading (stop when dough is smooth and elastic), insufficient steam (essential for a crispy crust), and incorrect water temperature (too hot kills yeast, too cold won’t activate it).
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (70 g)
- Calories: 200 calories
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: French loaf, Za'atar, homemade bread, easy bread, baking, family-friendly, crusty, savory, whole wheat