Moroccan Potatoes
Moroccan Style Fish

Kesra - Moroccan Bread

Kesra - Morroccan Bread
 The first time I made Kesra I used a recipe from the blog known as Kitchen Chick.  Her recipe was adapted from Paula Wolfert's Couscous and Other Good Food from Morocco

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).

Kesra - Morroccan Bread

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


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