Kesra Moroccan Bread

Kamut bread with a savoury herb twist. Kesra Bread is a Moroccan wheat loaf made with herbs and spices. It is perfect for tearing and sharing around the meal table.

Khorasan [Kamut Flour], Organic Wholegrain 1kg (Doves Farm)

550g kamut flour

Organic Corn Flour [Maize meal] 500g (Infinity Foods)

100g corn flour

Quick Yeast [Orange] 125g (Doves Farm)

Half a tsp of yeast

Pure Spanish Mancha Saffron 1g (Hampshire Foods)

Half a tsp of saffron

Harissa Spice Mix 50g (Hampshire Foods)

Half a tsp of harissa mix

Clearspring Sea Salt 250g

1 tsp sea salt

Bulgur [Cracked] Wheat 1kg (Sussex Wholefoods)

2 tbsp cracked wheat

Other Ingredients

450ml warm water
3 tsp freshly grated root ginger
1 tsp caster sugar
50g unsalted butter, melted
3 tbsp chopped fresh coriander

Method

1) Sift flour, cornmeal and salt into a bowl.
2) In a jug, mix 350ml water, yeast, saffron, ginger, harissa and sugar. Set aside to cool.
3) Make a well in your flour and pour in the saffron/spice liquid. Also add the butter (make sure it’s warm, not hot). Mix together to make a pliable dough.
4) Knead for about 5 minutes on a floured board.
5) Leave the dough in a warm place and cover with cling film (or a damp towel). The mix will rise and double in size within the hour.
6) Knead the dough again to expel the air and then add the coriander.
7) Shape the dough into two round loaves and place on a baking tray, cover with a damp cloth for a second time and leave for a further 45 minutes. The dough should double in size again.
8) Pre-heat oven to 200°C. Spray the loaves with water and dust with cracked wheat. Bake in the centre of the oven for 30 minutes or until hollow sounding when the base it tapped.