Khobz Dar - Moroccan Whole Wheat Bread by @lesgourmandisesdeloubna

35 min

10 servings

🌾

600 g

Whole wheat flour

🌾

400 g

White flour

🍞

1 tbsp

Dry baker's yeast

🧂

1 tbsp

Sea salt

💧

650 ml

Water

🌾

Wheat bran

  1. Activate

    Activate the yeast in a glass of lukewarm water.

  2. Mix

    In a stand mixer bowl, mix the whole wheat flour, white flour and sea salt.

  3. Add

    Add the rehydrated yeast and the rest of the water.

  4. Knead

    Knead for 2 minutes at low speed, then for 5 minutes at medium speed until you get a smooth ball of dough.

  5. Scrape

    Scrape the sides of the bowl with wet hands.

  6. Cover

    Cover and let the dough rest for 1h30, or longer if your kitchen is cold.

  7. Shape

    Shape the dough into balls and roll them in wheat bran, then flatten slightly.

  8. Rise

    Let the dough rise a second time in a warm place for 30 to 40 minutes, in an oven at a constant 30°C or in a switched-off oven with a bowl of hot water.

  9. Bake

    The bread is ready to bake when pressing it gently leaves a fingerprint that does not spring back.

  10. Preheat

    Preheat the oven to the maximum temperature.

  11. Spray

    Prick the breads and spray them with a little water.

  12. Reduce

    Reduce the oven temperature to 220-230°C and bake for 20 minutes until golden on both sides.

Khobz Dar - Moroccan Whole Wheat Bread by @lesgourmandisesdeloubna

35 min

10 servings

🌾

600 g

Whole wheat flour

🌾

400 g

White flour

🍞

1 tbsp

Dry baker's yeast

🧂

1 tbsp

Sea salt

💧

650 ml

Water

🌾

Wheat bran

Preparation Steps

  1. Step 1/12

    Activate the yeast in a glass of lukewarm water.

    🍞Dry baker's yeast
    💧Water
    🥛glass

  2. Step 2/12

    In a stand mixer bowl, mix the whole wheat flour, white flour and sea salt.

    🌾Whole wheat flour
    🌾White flour
    🧂Sea salt
    🥣mixing bowl

  3. Step 3/12

    Add the rehydrated yeast and the rest of the water.

    🍞Dry baker's yeast
    💧Water
    🥣mixing bowl

  4. Step 4/12

    Knead for 2 minutes at low speed, then for 5 minutes at medium speed until you get a smooth ball of dough.

  5. Step 5/12

    Scrape the sides of the bowl with wet hands.

  6. Step 6/12

    Cover and let the dough rest for 1h30, or longer if your kitchen is cold.

  7. Step 7/12

    Shape the dough into balls and roll them in wheat bran, then flatten slightly.

    🌾Wheat bran

  8. Step 8/12

    Let the dough rise a second time in a warm place for 30 to 40 minutes, in an oven at a constant 30°C or in a switched-off oven with a bowl of hot water.

  9. Step 9/12

    The bread is ready to bake when pressing it gently leaves a fingerprint that does not spring back.

  10. Step 10/12

    Preheat the oven to the maximum temperature.

  11. Step 11/12

    Prick the breads and spray them with a little water.

    💧Water

  12. Step 12/12

    Reduce the oven temperature to 220-230°C and bake for 20 minutes until golden on both sides.

Composition

Ingredients

Types

Grains, Leavening agent, Spices, Liquid

Ingredients

Whole wheat flour, White flour, Dry baker's yeast, Sea salt, Water, Wheat bran

Notes

Whole wheat flour (T150), White flour (unbleached, T55), Water (filtered or mineral water, amount may vary +/-10% depending on flour absorption), Wheat bran (for rolling the dough balls, amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, Halal, soy-free, Sugar-Free

Calories

240 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 49g, Fat: 1.2g, Fiber: 4.5g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 480mg, Iron: 1.8mg, Magnesium: 35mg, Selenium: 20mcg

Vitamins

Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 2mg, Folate: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Bread

Occasions

Everyday Family Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan

Geographic

Morocco, North Africa

Various

Aspect

Texture

Chewy, Crusty, Dense

Flavors

Earthy, Savory, Nutty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (wrapped in a clean cloth or sealed bag,away from direct sunlight), freezer : up to 2 months (sliced or whole,wrapped tightly in plastic and placed in a freezer bag)