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Za’atar Swirl Bread

Za'atar Swirl Bread
An intricately woven masterpiece, this whirling and swirling braid is punctuated by aromatic za’atar seasoning.
Yield 1 loaf




  • 2 cups (250g) whole wheat flour
  • 2 1/4 to 2 1/2 cups (286 to 318g) bread flour, divided
  • 1 tablespoon (12g) granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 tablespoon (9g) kosher salt (see note)
  • 1/2 tablespoon (1g) za'atar seasoning
  • 2 tablespoons (28g) extra-virgin olive oil
  • 1 1/2 cups (360g) warm water (120°F/49°C to 130°F/54°C)
  • 1 (50g) large egg, room temperature and lightly beaten


  • 4 1/2 tablespoons (9g) za'atar seasoning
  • 1/4 cup (56g) extra-virgin olive oil


  • Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat whole wheat flour, 1 cup (127 grams) bread flour, sugar, yeast, salt, and za’atar seasoning at low speed just until combined. Add oil and warm water, and beat until dough comes together. Cover and let stand for 30 minutes.
  • Add 1¼ cups (159g) bread flour to dough. Switch to dough hook; beat at low speed until a soft, somewhat sticky dough forms, 5 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (32g) bread flour, 1 tablespoon (8g) at a time, if dough is too sticky. Turn out onto a very lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
  • Make the filling: In a small bowl, stir together za’atar seasoning and oil until combined.
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll dough into a 20×16-inch rectangle (about ¼-inch thick). Using a small offset spatula, spread za’atar mixture all over dough. Starting with one long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 22 inches long and even thickness, if necessary. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise, leaving a 1-inch piece intact at one end of log. Turn halves cut side up, and starting at uncut end of log, twist halves together until completely twisted, pinching ends together. Roll each end into a tight spiral in opposite directions, meeting in center to create an “S” shape. Using your hands, transfer to prepared pan, making sure to keep cut sides up and ends tucked. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
  • Preheat oven 375°F (190°C).
  • Using a pastry brush, brush egg onto clean parts of dough.
  • Bake until top is golden brown and an instant-thermometer inserted in center registers 190°F (88°C), 30 to 35minutes. Let cool on pan for 5 minutes. Serve warm with additional za’atar and oil, if desired.


Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.

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Review & Comments

Catherine | Reply

This delicious looking bread gives directions for stand mixer kneading. However, I don’t have a stand mixer. It’s been a long time since I’ve made bread, so I’m not sure I recall the requirements for hand kneading. Can you provide a conversion.

Red Star Yeast | Reply

Hi Catherine – Our customer support would be happy to help guide you with hand kneading instructions and guidelines. Contact them here:, either fill out the form or give us a call.

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