Post 30: A Funny Y’Gool Story; Kipot Barzel from Y’gool Shop for Ladies- From Wholly Macro – Kayu Rice Bread Recipe

This post is about covering the soft and “round” (Y’gool) parts of the torso and  Kayu Rice Bread, which is a soft bread. Y’GOOL is the name of an “accessory” store on Rechove Agrippas opposite Binyan Klal.
The owner of the shop, Kalina, from Argentina,  is very proud of her enterprise which she opened in 1984 exactly thirty years ago as a bright eyed university graduate. Every time I visit the shop I am greeted by a mature Russian saleslady and several young women.

Kalina shared with me the source of her youth sales “staff”.  The young  women in her training program are referred to her by Elwyn Israel. Elwin offers vocational-rehabilitation services  in Jerusalem and the region to afford each individual the opportunity to integrate into a suitable vocational program or to advance according to his/her desires, needs and abilities. She teaches them display, and sales techniques. They keep the business humming and have the dignity of a job.

Executive Offices Elwyn Israel

20 Henrietta Szold St., 96502 Jerusalem,

Tel: 972-2-641-5448
Fax: 972-2-643-0495

It seems that without the stimulus she would not be able to turn a profit. The government pays the worker’s  insurance (Bituach Leumi), and Kalina pays a  wage per hour permissible below the minimum wage. The workers work 9-7PM and eruv Shabat 9-3. It’s a win-win situation for for ownber and worker.
 The walls of the shop are covered with scarves, hats, hosiery, socks,  etc. Kalina asked me, with one hand raised to her head,  “Why  is the shop called Y’GOOL?”  The same hand slowly moved over her shoulders and progressed caressingly lower and lower. I caught on…..It was like an SAT question. Think in terms of volume or 3 dimensions.
I shook my head nodding that I  got the picture.  Do you? (It’s not about  exactly because there are items of underwear in the shop too.)



This delicious bread recipe is derived from the head chef (and excellent one at that) at the Kushi Institute. Kayu means soft rice in Japanese. This is a fairly simple soft rice bread recipe that has many flavorful and nutritious advantages over store bought bread.

1- You can make it fresh at home.

2- It uses bona fide whole grain rice (or other grains), not just flour. The rice (or other grains) are fermented first, similar to sourdough, which gives the bread the ability to rise without the use of yeast, and also creates healthy probiotics for your digestive system at the same time.

3-It can be steamed or baked. You can try it both ways. Steaming is the traditional method and is usually easier on digestion and the preferable way to eat bread. Either way it is truly a whole grain experience, offering much more energy and vitality to the body than breads made from flour only. It is a great travel food too! On an airplane trip and it is like manna from heaven in the desert of the airport world, substantial, filling, and nourishing. Enjoy!


2 Cups soft rice or any combination of cooked grains, freshly prepared or leftovers.

or 2 Cups barley seed, soaked overnight and  brought to boil, reduce flame to low, for 25 minutes in the pressure cooker  (recipe) and then soaked again.

3 cups flour – can be any combination of whole wheat, whole-wheat pastry, spelt, or unbleached white – we prefer 1.5 cups whole wheat and 1.5 cups whole-wheat pastry.

I used whole wheat, rye, and buckwheat.

1-teaspoon barley miso

2 teaspoons sesame or olive oil (for oiling the pan)

You can also add nuts, seeds, dry fruit, or olives if you like. I used chopped pecans


Oil a 9 X5X3 inch deep glass, metal or Pyrex loaf pan and set aside.

Mix the miso into the grains and let sit / ferment overnight, or for about 12 hours, in a warm (90-100 degree) place such as the oven with the light on for warmth overnight covered with wet towel and bowl of water .

When the oven gets warm because of the light, turn off the light.  Do this before you go to sleep. The oven  will stay warm until morning.  No mold- yessssss!!!!! (method thanks to friend Beverly Legget of Macrolovers Jerusalem. My dough only bubbled slightly).

Once the grains are fermenting (bubbling and smelling like sourdough), combine the flour and grain in a mixing bowl and gather together to form a ball, mixing thoroughly.

Let the dough rest for 10 minutes.

Moisten your hands with water to prevent the dough from sticking, and knead the dough well, introducing air into the dough and encouraging the gluten to toughen. Add nuts, seeds, etc. at this stage if desired. I added cup of chopped pecans.

 Let the dough rest for another 10 minutes (or longer).

Repeat the kneading and resting four or five times. On the last two kneadings, I used the food processor fitted with a metal blade. I divided the dough into half and then into thirds and processed each half by spreading the dough around the outside of the processor. The dough was kneaded into two balls.

On last knead, press the dough into the loaf pan and let it rise / ferment in a warm humid place for 6 – 12 hours overnight depending on the conditions. I used the 2 setting on the turbo oven of the La Cucina oven. You can cover it with a moist warm towel, or place it in a covered pot with water to create humidity. Do not let it dry out. The dough should expand by 1/3 of its size. I removed the towel and moistened it again with hot water. When I laid the towel on the loaf I was careful to lay a screen over the loaf and then the towel.

To steam: set a steamer basket in a pot with water under it and bring to a boil. Lower the heat to medium and place the loaf pan with the risen dough in the steamer. Cover and steam for 1.5 hours, being sure that the water does not boil away. Do not open the pot during the first half hour of steaming.

Remove from steamer and let it cool completely before using.

To bake: bake in a pre-heated oven at 225 degrees (107 C) for 30 minutes, and then raise temperature to 350 degrees (177 C) and continue baking for an additional 45 minutes. Remove from oven and let cool completely before using. the bread will freezes well.

Yield: 2 loaves / approximately 20 slices



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