Moroccan Anise Bread
Transport your taste buds to North Africa with Moroccan Anise Bread, a fragrant, golden loaf that marries tradition and flavor with every bite. Infused with aromatic anise and nutty sesame seeds, this rustic bread is made from a blend of all-purpose and semolina flours, giving it a tender yet hearty texture. Its subtly sweet undertone, enhanced by a touch of sugar, perfectly balances its savory profile. This bread is easy to knead and bake, with a stunning sesame seed garnish that adds a satisfying crunch. Serve it warm alongside olive oil, butter, or your favorite Moroccan tagines and stews for an authentic culinary experience. Perfect as a table centerpiece or for sharing, this versatile recipe brings an irresistible taste of Morocco to your kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Semolina flour
- 2 teaspoons Anise seeds
- 2 teaspoons Sesame seeds
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 1 piece Egg (optional, for egg wash)
- 1 tablespoon Additional sesame seeds (for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, anise seeds, sesame seeds, instant yeast, sugar, and salt.
Gradually add the warm water to the dry mixture while stirring with a wooden spoon or your hand. Once the mixture starts to come together, add the olive oil.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour, but avoid adding too much.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until the dough doubles in size.
Punch down the dough to release any air bubbles. Divide the dough into two equal portions and shape each into a round, flat disk about 1.5 cm thick.
Place the shaped dough on a baking sheet lined with parchment paper. Cover again with a towel and let it rise for 30 minutes.
Optional: Beat the egg and lightly brush it over the top of the risen dough. Sprinkle with additional sesame seeds for garnish.
Preheat your oven to 400°F (200°C). Bake the bread for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool slightly on a wire rack before serving. Enjoy with olive oil, butter, or as an accompaniment to your favorite Moroccan dishes.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 14.6 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 206 mg | 16% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1002 mg | 21% | |
*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.
