Za'atar Spiced Sandwich Bread Recipe
Aromatic sandwich bread infused with tangy za'atar, creating a Mediterranean-inspired loaf with herbaceous notes perfect for sandwiches, toasting, or enjoying with olive oil.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g olive oil, plus extra for brushing</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">2 tbsp za'atar spice blend (mixture of dried thyme, oregano, marjoram, sumac, sesame seeds, and salt)</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional, for topping)</li><li class="ingredients-single-item">1 tsp honey</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">9×5-inch loaf tin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the lukewarm water and honey in a jug, stirring until the honey dissolves. The warmth activates the yeast while the honey provides food for fermentation, helping your bread rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the bread flour, salt, and yeast, keeping the salt and yeast on opposite sides of the bowl initially (salt can inhibit yeast activity if in direct contact). Add the olive oil and 1.5 tablespoons of the za'atar spice blend, reserving the rest for topping.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the water-honey mixture and mix until a rough dough forms. If using a stand mixer, use the dough hook on low speed for 2 minutes, then increase to medium for 5-7 minutes until the dough becomes smooth and elastic. If kneading by hand, work the dough on a lightly floured surface for 8-10 minutes until it passes the windowpane test (when stretched, it should form a thin, translucent membrane before tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size. The rising time develops flavor through fermentation and creates the light, airy texture we want.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release excess gas bubbles. Turn onto a lightly floured surface and shape into a rectangle roughly the length of your loaf tin. Roll the dough tightly from one short end to create a compact loaf shape, pinching the seam and ends to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side down in a greased 9×5-inch loaf tin. Cover again and allow to rise for 45-60 minutes until the dough has risen about 1 inch above the rim of the tin. Meanwhile, preheat your oven to 220°C (425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, lightly brush the top of the loaf with olive oil, then sprinkle with the remaining za'atar and sesame seeds, gently pressing them into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake at 220°C (425°F) for 10 minutes, then reduce the temperature to 190°C (375°F) and continue baking for 25 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. The initial high heat helps with "oven spring" - the final burst of rising that creates a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy. Allow at least 1 hour of cooling time for the crumb structure to set fully - I know it's tempting to slice into warm bread, but patience yields the best texture!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, slice and enjoy as sandwich bread, toast, or simply dipped in extra virgin olive oil. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 1 month.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What is za'atar and why is it good in bread?
Za'atar is a Middle Eastern spice blend typically containing dried thyme, oregano, marjoram, sumac, sesame seeds and salt. It adds aromatic, herbaceous flavours with subtle tanginess to bread, creating complexity that elevates simple sandwich loaves and pairs beautifully with Mediterranean ingredients.
Can I freeze homemade spiced bread for later use?
Yes, you can freeze this bread for up to one month. For best results, slice the fully cooled loaf before freezing, separating slices with parchment paper for easy removal. Defrost at room temperature or toast from frozen for a quick revival of flavour and texture.
What are the best pairings for Mediterranean herb bread?
Mediterranean herb bread pairs wonderfully with hummus, labneh, or Greek yoghurt dips. It's excellent with roasted vegetables, olives, feta cheese, and drizzled with quality olive oil. It also makes exceptional sandwiches with grilled halloumi, roasted aubergine, or lamb shawarma.
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