High Protein Moroccan Bread (Khobz)
Elevate your bread game with this High Protein Moroccan Bread (Khobz), a hearty twist on the traditional North African staple. Crafted with a nourishing blend of whole wheat flour, protein-packed chickpea flour, and vital wheat gluten, this recipe is perfect for those seeking a nutritious, protein-rich alternative to regular bread. Infused with olive oil for a tender texture and topped with nutty sesame seeds, this version of Khobz is as wholesome as it is delicious. With its beautifully golden crust and a soft, chewy interior, this bread is ideal for pairing with your favorite tagines, dips, or soups. Easy to make and ready in under an hour and a half, it's a satisfying addition to any meal or a nutritious grab-and-go snack. Whether enjoyed warm from the oven or at room temperature, this high-protein Moroccan bread is sure to become a new favorite!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 100 grams Chickpea flour
- 50 grams Vital wheat gluten
- 250 milliliters Warm water
- 2 tablespoons Olive oil
- 2 teaspoons Dry yeast
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Sesame seeds
Instructions
In a large mixing bowl, combine the whole wheat flour, chickpea flour, and vital wheat gluten.
In a small bowl, mix the warm water, dry yeast, and sugar. Let it sit for about 10 minutes until frothy to activate the yeast.
Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms.
Add the salt and knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough back in the mixing bowl, cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper.
Punch down the risen dough and shape it into a round disc about 1 inch thick.
Place the shaped dough onto the prepared baking tray. Cover and let it rest for another 15 minutes.
Brush the top of the dough with a little water and sprinkle the sesame seeds evenly.
Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 16.1 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
