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.
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
50 grams barley flour
120 grams sprouted spelt
380 grams White Whole Wheat
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.
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.