Amazing Reka Bread Recipe
Prepare the classic Reka bread following the recipe. Your home will be filled with warm scents and tastes that revive tradition.
Ingredients
- 4 cups all-purpose flour You can substitute half with whole wheat
- 1 ½ cups warm water Around 110°F (43°C) for activating yeast
- 2 ¼ teaspoons active dry yeast Equals one standard packet
- 2 tablespoons sugar White sugar or substitute with coconut sugar
- 1 ½ teaspoons salt Fine sea salt preferred
- 2 tablespoons olive oil Or melted unsalted butter
- 1 tablespoon honey or molasses Optional, enhances flavor
- 1 teaspoon dried rosemary or thyme Optional, adds herbal aroma
Instructions
- In a bowl, combine warm water and active dry yeast. Let it sit for 5–10 minutes until it becomes foamy.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Create a well in the center and pour in the yeast mixture, olive oil, and honey or molasses.
- Mix everything with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased baking pan or on a baking sheet.
- Cover loosely and let it rise again for 30–45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake the bread for 30–35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Let the bread cool on a wire rack before slicing.
Notes
This bread is a slightly sweet loaf suitable for daily meals. You can use warm milk instead of water for richness. Add nuts or raisins while kneading if you want a crunchy texture. The dough is flexible, but let it rise properly for the best texture. It goes well with butter, jam or savory toppings and freezes nicely for later use.