Because I can't eat wheat I have experimented which a variety of other flours. Over time I stopped using my bread machine, actually it broke and I had no ambition to replace it. My most recent try utilized Jim Lahey's no kneed method and my Tagine. After all, those Berber women weren't toting around bread machine's.
- 1/2 tsp active dry yeast
- 1/8 cup warm (105 - 115 F) water for the yeast
- 1/2 tsp Agave Nectar or Honey
- 2 cups Spelt Flour
- 2 tbsp cornmeal
- 2 tsp sea salt
- 1 tbsp Sesame Seeds
- 1 tbsp caraway seeds (onion seeds are a great substitute)
- 1 tbsp vegetable oil
- 1 cup warm water for the dough
In a small bowl, mix the yeast with 1/8 cup warm water. Stir in the Agave Nectar. Set aside until the mixture starts to bubble (10-15 minutes).
In a large bowl combine flour, cornmeal, sea salt, caraway and sesame seeds. Make a well in the center of the dry ingredients and fill with water, oil and bubbling yeast. Blend the dry and wet ingredients. Cover bowl and let sit in a warm spot for 12 to 18 hours.
When you are ready to bake the bread, preheat your oven with a Tagine or baking pan in it to 425 degrees F for 30 minutes. Take dough out of the bowl, kneed and then fold into a circular shape. Prick the top of the kesra with the tines of a fork. Bake covered for 15 minutes. Lower the heat to 375 and bake with the lid off until crusty and golden, about 15 minutes more.
More for Bread lovers;
Photo Credit: Julie Cecchini