Oct 19, 2019 Last Updated 6:31 AM, Nov 9, 2017

Moroccan Spiced Bread

A spicy loaf with a blend of fennel seeds, anise seeds, cumin seeds, caraway seeds, clove, and cinnamon by Craig Harzewski of NAHA and Brindille Restaurant.

Yield: 2 round loaves

  • 8.8 oz/250 g milk
  • 1 large egg
  • 16.7 oz/475 g bread flour
  • 2.3 oz/65 g whole wheat flour
  • 0.88 oz/25 g fresh yeast
  • 2.7 oz/78 g honey
  • 0.88 oz/25 g unsalted butter
  • 0.31 oz/9 g spice mix*
  • 0.28 oz/8 g salt

*Spice mix is a blend of toasted fennel seed, anise seed, cumin seed, caraway seed, clove, and cinnamon which is ground together into a powder.

Place all ingredients except salt into a mixer bowl fitted with the dough hook. Mix on speed 1 for 3 minutes. Add the salt and knead on speed 2 for an additional 4 minutes. Allow to rest on the table for about 20 minutes. Scale into two at 475g. Shape into a ball and roll out with a pin to 7” diameter. Roll with a docker. Allow to rise until doubled. Bake in a 450°F oven directly on the stone for about 30 minutes. Cool on a wire rack.

Click here to read more about this and related recipes in the article "Material Handling: A Course in Bread."

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