Rustic Moroccan Seed Bread

Name: Rustic Moroccan Seed Bread
Yield: Makes One Loaf
Ingredients: 5 ml/1 tsp salt; 50 g/2 oz/½ cup cornmeal; 120 ml/4 fl oz/½ cup lukewarm water; 20 g/¾ oz fresh yeast; 275 g/10 oz/2½ cups unbleached white bread flour; 120 ml/4 fl oz/½ cup lukewarm milk; 15 ml/1 tbsp pumpkin seeds; 15 ml/1 tbsp sesame seeds; 30 ml/2 tbsp sunflower seeds

Preparation info

Makes
One
Loaf

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Rustic bread, enriched with cornmeal and a trilogy of seeds – sunflower, pumpkin and sesame – is delicious served with a spicy, saucy tagine of the region.

Ingredients

275 g/10 oz/2½ cups unbleached white bread flour
50

Method

Grease a baking sheet. Sift the flour, cornmeal and salt into a large bowl.
Cream the yeast with a little of the water in a jug (pitcher). Stir in the remainder of the water and the milk. Pour into the centre of the flour and mix to a fairly soft dough.