Blessed Mountain Bread
Inspired by cherished Christian traditions, this rustic round or braided loaf symbolizes the holy mountain and the spiritual nourishment found in Christ. With a golden crust, tender crumb, and simple wholesome ingredients, it is well suited for family meals, holidays, or occasions of blessing and fellowship. In some Eastern Christian traditions, freshly baked bread is presented alongside grapes as part of a blessing, reflecting gratitude for God's provision.
Servings 16 people
Calories 155kcal
Ingredients
- 4 cups bread flour
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp sea salt
- 1 tbsp honey
- 1½ cups warm water 110°F / 43°C
- 2 tbsp olive oil
- 1 large egg optional, for richer dough
Egg Wash
- 1 egg
- 1 tbsp water
Optional Garnishes
- Sesame seeds
- Poppy seeds
- Rolled oats
Instructions
Activate the Yeast
- In a large bowl, combine the warm water, honey, and yeast.
- Allow to stand for 5–10 minutes until foamy.
Make the Dough
- Add the olive oil and optional egg.
- Mix in the flour and salt until a shaggy dough forms.
- Knead for 8–10 minutes, until smooth and elastic.
First Rise
- Place the dough in a lightly oiled bowl.
- Cover and let rise for 1–1½ hours, or until doubled in size.
Shape
- Punch down the dough.
- Shape into either:
- One rustic round loaf, or
- A three-strand braided loaf.
- Transfer to a parchment-lined baking sheet or Dutch oven.
- Cover and allow to rise for another 30–45 minutes.
Bake
- Preheat oven to 375°F (190°C).
- Brush with the egg wash.
- Sprinkle with optional seeds.
- Score the top of a round loaf with a sharp knife if desired.
- Bake for 35–40 minutes, until deep golden brown and the internal temperature reaches 195–200°F (90–93°C).
- Cool completely on a wire rack before slicing.
Notes
Ingredients (Label Order)
Bread flour, water, olive oil, egg (optional), honey, active dry yeast, sea salt, egg wash (egg, water), sesame seeds, poppy seeds, rolled oats (optional). Contains: Wheat, Egg (if used).📦 Storage & Shelf Life
- Room Temperature: Store in an airtight container or bread bag for up to 3 days.
- Refrigerated: Not recommended, as refrigeration may dry the bread.
- Frozen: Wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm before serving.
