We were the envy of all our friends because we had homemade whole wheat bread even in the bungalow colony (and this is years ago!). My mother is still at it, baruch Hashem, and I too love experimenting with interesting bread recipes. These are two of my best.
This outstanding bread is bursting with nutrition as well as great taste and texture, and all with hardly any oil. It contains a lot of yeast, so it needs only one rising, which I love — minimum time, maximum outcome! This recipe makes a lot, so you might want to halve it. I often form part of the dough into rolls. As for the loaves, simply cool, slice, and freeze. recipe–>
This is really a cross between bread and cake. I slice it when it cools and place each slice in a sandwich bag. I put one in my husband’s briefcase, one in my gym bag (great after exercise!), and my kids love taking it to school — it’s filling, it’s mezonos (when eaten as a snack), and as one of my friends said when she tasted it, “It’s outrageous!” recipe–>
This article originally appeard in Mishpacha Magazine.
Photography by Daniel Lailah
Food Styling by Michal Lebowitz