Whole Weat Moroccan Bread With Seeds: healthy, delicious, soft, and fluffy

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is rich in healthy fats and has a high smoke point.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s while sunflower seeds are often less expensive.

cumin

🥗Healthier: coriander

💰Cheaper: paprika

Coriander offers a similar warmth and flavor profile.

Add 1 kilogram of whole wheat flour, 250 grams of regular flour, 250 grams of fine semolina, 1 tablespoon of milk powder, 1 tablespoon of chia seeds, 2 tablespoons of malty seeds, and 2 tablespoons of salt into a stand mixer.

Add 1 to 2 tablespoons of olive oil to the mixture.

Mix the dry ingredients together for a little bit.

Add 1 sachet of dry yeast to the mixture.

Slowly add about 1 liter of warm water until the desired consistency is reached, mixing as you go along.

Knead the dough in the stand mixer for about 2 minutes, or 5 minutes if the mixer is not strong.

Shape the dough into a ball and place it back in the bowl, covering it with plastic wrap and a napkin.

Let the dough rise for 30 to 40 minutes until it doubles in volume.

Transfer the risen dough to a clean surface and spray it with flour to prevent sticking.

Cut the dough into smaller sections and roll them into balls.

Flatten each dough ball to the desired size and place them on a tray lined with baking paper.

Cover the flattened dough and let them rest for approximately 20 minutes.

Preheat the oven to 250 degrees Celsius.

Poke the dough and bake in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens