Recipe by Gila Kemon

Whole Wheat Yeast Cake

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Parve Parve
Medium Medium
6 Servings
1 Hour, 30 Minutes


Main ingredients

  • 2.2 pounds (1 kilogram) Shibolim Whole Wheat Flour

  • 1 and 3/4 ounces fresh yeast

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 cup oil

  • 4 eggs

  • 2 to 3 cups water

  • 1 egg, beaten (optional)

  • sesame seeds (optional)

  • your favorite filling (see note for ideas)


Prepare the Dough


Knead together flour, yeast, sugar, salt, oil, eggs, and water until the dough separates from the sides of the bowl. Cover dough and let rise.

Shape and Bake


Divide dough into five or six sections. Roll out each section into a rectangle. Spread with your choice of filling (see below) and roll up, jelly-roll style. Place each roll on a baking sheet lined with Gefen Parchment Paper. Brush with egg and sprinkle with sesame seeds (optional).


Bake for 30 minutes. Do not overbake or your pastry will dry out.


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Filling Options

*Spread with sliced or diced apples, raisins, and cinnamon (you can soften apples by steaming for five minutes first).   *Spread with date spread. Soak 200 grams (about eight ounces) dates in 1/2 cup hot water for 10 minutes, press down and soak an additional 10 minutes. Blend in a food processor with the water.   *Sprinkle with ground nuts and a drizzle of honey or date honey.   *Spread thinly sliced peaches, plums, or apricots on the dough.   *Combine tahini paste (not prepared techina) with honey and spread on dough.

Whole Wheat Yeast Cake

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