Moroccan bread

    3 hours 35 min

    My family often like to eat harissa and other Middle Eastern foods - we were looking for a suitable bread accompaniment. I asked a Moroccan friend, who gave me a list of ingredients typically used in bread in Morocco - after a few trials, this recipe is the result.


    Inverness-shire, Scotland, UK
    10 people made this

    Serves: 6 

    • 240g (8 oz) wholemeal flour
    • 240g (8 oz) strong white bread flour
    • 1 teaspoon salt
    • 1 (7g) sachet active dried yeast
    • 90ml (3 fl oz) warm water
    • 180ml (6 fl oz) warm milk
    • 60g (2 oz) melted butter
    • 1 tablespoon aniseed or fennel seeds
    • 1/2 tablespoon caraway seeds

    Prep:20min  ›  Cook:15min  ›  Extra time:3hr proofing  ›  Ready in:3hr35min 

    1. Follow the instructions for your bread machine's dough cycle, adding in the ingredients in the order specified by the machine.
    2. Knock back the dough when the bread maker program finishes. Prove the dough in a lightly oiled bowl (in a warm place) until doubled in size for about 1 hour.
    3. Preheat the oven to 220 C / Gas 7.
    4. Pile the dough on a baking tray in a roughly circular shape.
    5. Bake in the preheated oven for 10 to 15 minutes until risen, golden brown and sounds hollow when tapped on the base. Remove from the oven and serve warm or allow to cool before enjoying.


    Also goes well with soup.

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