Just drop dead simple/easy and oh my so very good. Our kitchen of the month is Kelly from A Messy Kitchen who found the recipe in the New Artisan Bread in Five Minutes a Day … and then further adapted by me because I always just can never leave well enough alone.
I topped my loaf with extra anise seeds and some black sesame seeds and totally poked it full of holes; when I took it out of the oven, I brushed the top with a little butter … yes really I did because it just is such a beautiful smile that way.
As simple as this is, it is gorgeous baking, wonderful warm and cooled, toasts like a dream, delish plain and lovely with butter or a touch of jam, great to sop up broth based soups, really any soup or stew.
This is definitely in the keeper file. Thank you much Kelly.
Yield: 2 round loaves 8 inch
Ksra (Moroccan Anise and Barley Flatbread)
Something of a STARTER
1/8 teaspoon yeast
130 grams sprouted spelt
120 grams water
340 grams Lukewarm water (100ºF or less)
1 teaspoon yeast
1 ½ teaspoons salt
1 teaspoon whole anise seeds
30 grams ground flax seed
25 grams wheat germ
50 grams barley flour
120 grams sprouted spelt
380 grams White Whole Wheat
Something of a STARTER:
Mix flour, water, yeast to combine. Cover and left out on counter 6 hours.
Mix together the yeast, salt, anise and water in a large bowl or container. Stir in the remaining ingredients and all of the something of a starter with a large wooden spoon, dough whisk, or in a mixer with the paddle. Mix until the flour is incorporated fully.
Cover and rest until the dough has fully risen and collapsed back down a bit, about 2 hours. Mine then went into the refrigerator overnight.
You may use the dough after the initial rise but it’s easier to work with cold. Dough will keep up to 10 days in the fridge.
Divide the dough in half, dust with flour, and shape each portion into a ball by stretching the sides down to the bottom of the ball and folding under. You may also work with only one portion of dough if you like, the other will keep in the fridge for another day. I shaped only one loaf; returned the remaining half of the dough to refrigerator.
Flatten the dough ball into a ¾” thick round and let rest covered on a parchment lined or cornmeal dusted pizza peel for 20-30 minutes. Optional to brush the surface with oil and sprinkle with sesame seeds or more anise seed. Also optional to poke the dough with a skewer in a few places prior to baking.
While the dough is resting, preheat the oven to 450ºF. Place a baking stone near the middle of the oven and a metal pan or broiler tray on an unused oven rack and heat a cup of water to use for steam while baking. (If you do not have a baking stone, you can use an inverted baking sheet, a cast iron pan, a pizza pan, or the grill on high!) (If you use a grill, you will need to flip the dough periodically.)
Slide rested loaf directly onto hot stone. I baked my round loaf in the pre-heated lid of a cast iron dutch oven; worked perfectly. Pour 1 cup of hot water into the metal pan or tray for steam and quickly close the oven door. Bake for about 20-25 minutes until richly browned and firm.
Baked for 30 minutes. Considering all the whole grains in this, I will allow 35 minutes for the next bake.
Allow to cool before cutting into wedges to serve.
Seriously, after you read Kelly’s post and catch the waffle recipe I don’t really think you can stop yourself baking this bread!
We would love for you to try out this recipe and join in as a buddy baker this month! This is a wonderful bread to quickly bake up to go with any meal. You don’t have to have a blog to participate, a picture will do. Just send a picture or your post of your finished flatbread to Kelly at eleyana (AT) aol (DOT) com, along with a photo and your baking experience by Mar. 31st and be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group
to see the participants’ baking results during that time.
Enjoy the BAKE!
Love baking bread
Bread Baking Babe (group)
March 16, 2019 at 8:17 pm
I love how it looks with the black sesame seeds! Glad you enjoyed it! I couldn’t get my anise to stick on the top, the sesame did fine, but not the anise. Hmmm. (And we reheated some of those waffles in the toaster today straight from the freezer, still wonderful!)
March 16, 2019 at 8:43 pm
The waffles were so adventurous of you Kelly. I always think that means we’re growing as bakers and cooks.
March 17, 2019 at 2:30 am
This was so delicious wasn’t it? I love your seed topping!!!
March 17, 2019 at 8:16 am
What a superb looking loaf! I love that you used sprouted spelt and white whole wheat flour. Now that I see the lovely rise on your loaf, I’m thinking I need to try again using a different starter. Perhaps EK (my einkorn starter) needed some help. Definitely worth another try.
March 17, 2019 at 9:54 am
Well, my ‘starter’ had the help of 1/8 teaspoon of yeast but I still felt it was better than a cold start. Really I was just playing around, something I couldn’t have dreamed doing when I’d made my first few loaves.
March 17, 2019 at 9:44 am
Your bread looks perfect! I’m particularly impressed at the evenness of the depth of the round. You clearly followed the instruction to flatten the shaped round.
re: “I always just can never leave well enough alone” Hahahaha Compared to me, I’m not sure you really know the definition of not being able to leave well enough alone….
You added black sesame seeds… great idea. Ooh! I bet nigella would be good too!
March 17, 2019 at 9:58 am
I cut out a parchment round to fit my cast iron lid and used a rolling pin to urge the dough to the edge. I preheated the cast iron in the oven and then just dropped the dough on the parchment into the cast iron.
March 17, 2019 at 12:10 pm
Barley flour! I love the sound of that. And the color is beautiful. I’m going to be looking for this next time we’re in Morocco!
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