Moroccan Bread Recipe

1:30 Prep | 0:15 Cook | 6 Servings  | Capable cooks

Nothing tastes nicer than home-baked bread. This one is lightly sweetened with honey.

INGREDIENTS

1 1/4 cups warm water
7g sachet dry yeast
2 teaspoons honey
1/2 teaspoon salt
2 cups plain flour
1 1/2 cups wholemeal plain flour
1/4 cup olive oil
1 tablespoon sesame seeds, toasted

METHOD

Step 1 Combine 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 5 minutes or until bubbles appear on the surface.

Step 2 Sift plain and wholemeal flours into a large bowl, adding husks from wholemeal flour. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth.

Step 3 Grease 2 baking trays. Divide dough in half. Knead for 1 minute. Roll each piece of dough into a 22cm round. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.

Step 4 Preheat oven to 200C. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and cooked through. Serve warm.