Imported from the web
Moroccan Seeded Breads with Semolina
Two low, round Moroccan khobz loaves with a fluffy, tender crumb, lightly sweetened with honey and scented with fennel, sesame, and flax seeds. Semolina and wheat bran give the bread a nutty flavor and pleasantly dense texture.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 360 ml warm water (About 105–110°F (40–43°C), divided as needed)
- 7 g instant yeast (1 packet)
- 30 g honey (About 1½ tablespoons)
- 180 g fine semolina flour (About 1 cup)
- 30 g wheat bran (About ⅓ cup)
- 25 g sesame seeds (About 2 tablespoons)
- 20 g flax seeds (About 2 tablespoons)
- 8 g fennel seeds (About 1 tablespoon)
- 390 g all-purpose flour (Use 260 g initially; add the remaining 130 g after the 20-minute rest)
- 30 ml extra-virgin olive oil (About 2 tablespoons)
- 10 g fine sea salt (About 1¾ teaspoons)
Steps
- 1
In a large bowl, combine the semolina, wheat bran, sesame seeds, flax seeds, fennel seeds, yeast, salt, and 260 grams of the all-purpose flour. Stir until the dry ingredients are evenly distributed.
- 2
Add the warm water, honey, and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry patches remain.
- 3
Cover the bowl and let the dough rest for 20 minutes at room temperature. This rest hydrates the semolina and wheat bran, making the dough easier to handle and improving the baked crumb.
- 4
Add the remaining all-purpose flour. Knead in the bowl or on a lightly floured work surface until the dough becomes cohesive and moderately smooth, about 5–8 minutes. It should remain soft and slightly tacky but not liquid.
- 5
Cover the dough and let it rise in a warm, draft-free place until visibly puffy and nearly doubled, about 45–60 minutes.
- 6
Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a smooth round loaf, tightening the surface by pulling the edges underneath.
- 7
Place the rounds on a parchment-lined baking sheet, leaving space between them. Flatten each gently into a disk about 7 inches in diameter and allow them to rest, covered, until slightly puffy, about 15–20 minutes.
- 8
Meanwhile, heat the oven to 400°F (200°C). If desired, lightly score or prick the tops of the loaves to help them expand evenly.
- 9
Bake the loaves for about 20 minutes, rotating the baking sheet halfway through, until the tops are golden and the breads sound hollow when tapped on the bottom.
- 10
Transfer the breads to a rack and cool before slicing. The crumb should be fluffy and tender while the exterior remains pleasantly firm.
Notes
The source excerpt emphasizes not adding all of the flour at the outset: combine only 260 grams with the semolina, bran, seeds, and yeast, rest for 20 minutes, then add the remainder. Leftovers keep in an airtight container for up to two days. To reheat, wrap in foil and warm in a 400°F oven for about 10 minutes. Quantities and detailed method were not visible in the supplied page excerpt, so the ingredient amounts and several method details are estimates.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →