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Picture of Zaatar and Olive Challah Bread
british brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3005 kcal 150 %
  • Fat 131 g 201 %
  • Saturated 20 g 102 %
  • Carbs 398 g 133 %
  • Fiber 35 g 138 %
  • Protein 76 g 152 %
  • Cholesterol 372 mg 124 %
  • Sodium 2227 mg 93 %
  • Calcium 240 mg 24 %
  • Magnesium 406 mg 97 %
  • Potassium 1345 mg 29 %
  • Iron 24 mg 135 %
  • Zinc 10 mg 90 %
  • Phosphorus 1368 mg 195 %
  • Vitamin A 169 µg 19 %
  • Vitamin C 3 mg 3 %
  • Thiamin (B1) 4 mg 314 %
  • Riboflavin (B2) 2 mg 172 %
  • Niacin (B3) 28 mg 174 %
  • Vitamin B6 1 mg 105 %
  • Folate equivalent (total) 960 µg 240 %
  • Vitamin B12 1 µg 37 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 19 mg 129 %
  • Vitamin K 71 µg 59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zaatar and Olive Challah Bread

Ingredients

  • 1 packet active dry yeast
  • 2 cups whole wheat flour
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon active wheat gluten (optional, but makes it more fluffy)
  • 3/4 cup warm water
  • 2 large eggs, plus 1 for glaze
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup coarsely chopped olives, prefer Kalamata
  • 1 tablespoon zaatar

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