Sahara Sand Bread for Bread Machine
Bring the warm, sun-kissed flavors of the desert to your kitchen with this Sahara Sand Bread, perfectly crafted for your bread machine. Featuring a unique blend of all-purpose, whole wheat, and semolina flours, this bread boasts a soft yet rustic texture reminiscent of windswept dunes. Warm spices like ground cumin and coriander add an earthy, aromatic twist, while honey and olive oil lend subtle sweetness and moisture. With just five minutes of prep time, this recipe allows your bread machine to do all the work, delivering a golden loaf perfect for pairing with hearty soups, Middle Eastern dips, or a drizzle of olive oil. Whether you're a bread machine novice or an experienced baker, this recipe ensures foolproof success and an enticing aroma that will fill your home.
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Recipe Information
Ingredients
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 0.5 cup Semolina flour
- 1.25 teaspoons Salt
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Ground coriander
- 1.5 teaspoons Active dry yeast
Instructions
Open the bread machine and ensure the paddle is securely attached to the bread pan.
Add the warm water, honey, and olive oil to the bread pan.
Carefully layer the all-purpose flour, whole wheat flour, and semolina flour on top of the liquid ingredients to prevent mixing at this stage.
Sprinkle the salt, ground cumin, and ground coriander over the flour mixture.
Make a small well in the center of the dry ingredients using a spoon or your finger, without reaching the wet ingredients below.
Add the active dry yeast into the well you just created.
Place the bread pan into the bread machine and close the lid securely.
Select the 'Basic' or 'White Bread' setting on the machine. Use the 'Medium' crust setting for optimal results.
Press the 'Start' button and allow the bread machine to knead, rise, and bake the Sahara Sand Bread. This process will take approximately 3 hours.
Once the bread is finished baking, carefully remove the bread pan from the machine using oven mitts.
Turn the bread out onto a cooling rack and allow it to cool completely before slicing.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 35.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1036 mg | 22% | |
*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.
