Yeast-free whole grain bread with za'atar

Ingredients:

• 2.5 cups whole wheat flour + extra for working with the dough
• 1 cup of bread flour
• 2 tablespoons of sugar
• 1 tbsp za'atar seasoning + extra for sprinkling
• 2 tsp finely grated lemon zest (from 1 lemon)
• 1.5 tsp coarse salt
• 1 teaspoon of baking soda
• 1/4 tsp baking powder
• 1.5 cups of sour milk or kefir + extra for greasing
• 70 g unsalted butter, melt and cool slightly
• 1 large egg
• 2 teaspoons white sesame seeds

Preparation:

1. Preheat oven to 190°C. Line a 22cm round loaf pan with a large sheet of parchment paper, pressing it against the sides of the pan and leaving an overhang on both sides (pulling it will allow you to easily remove the finished loaf).
2. In a large bowl, combine the whole-wheat and bread flours, sugar, za'atar, lemon zest, salt, baking soda, and baking powder. In a separate bowl or liquid measuring cup, combine the buttermilk, butter, and egg. Make a well in the center of the flour mixture and pour in the liquid mixture. Stir with a wooden spoon or silicone spatula until a rough dough begins to come together.
3. Lightly flour your work surface. Turn the dough out onto the floured surface and knead until it forms a ball. Form it into a convex disk with a diameter of 18 cm. Place the dough in the prepared pan and, using a sharp knife, cut a 1 cm-deep cross into the surface. Brush the top and sides with sour milk, then sprinkle with a few pinches of za'atar and sesame seeds.
4. Bake until the bread is puffed and golden brown, and a toothpick inserted into the center comes out clean, about 1 hour. Remove the bread from the oven and pull the edges of the parchment paper to release it from the pan. Place the bread on a wire rack to cool completely.