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Kesra Moroccan Bread - Recipe


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.

To make 2 kesra loaves, you will need:

- 550g (5 cups) kamut bread flour
- 100g (¾ cup) fine cornmeal
- 450ml (2 cups) warm water
- 20g fresh yeast or ¼ active dry yeast
- 1 tsp powdered saffron or ½ fresh saffron
- ½ tsp harissa
- 3 tsp freshly grated root ginger
- 1 tsp caster sugar
- 50g (¼ cup) unsalted, melted butter
- 3 tbsp chopped fresh coriander
- 1 tsp sea salt
- 2 tbsp cracked wheat/bulghur (for topping)

How To Make Kesra

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.


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