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

*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."