Ingrients & Directions


1 ts Sugar; Or Sucant
1/4 c Lukewarm Water
1/4 oz Active Dry Yeast; (2 1/4
-Tsp)
1/2 c Nonfat Milk; Lukewarm, Or
-Rice Milk Or Soymilk
3 1/2 c All-Purpose Flour;
-Unbleached
1 c Whole-Wheat Flour
1 ts Salt
1 c Lukewarm Water; *Note
3 ts Crushed Fennel Seeds
3 ts Sesame Seeds
Cornmeal; As Needed

Slightly crunchy on the outside, chewy on the inside, this bread is perfect
for dipping in soup or sopping up the juices of a tagine (Moroccan stew
with lots of vegetables in it).

*NOTE: Original recipe used 3/4 C lukewarm water…the dough was too stiff
for me to work with so I increased the water.

In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir
slightly and set in a warm place until yeast is bubbly, about 10 minutes.
Add milk, rice milk or soy milk.

In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into
yeast mixture. Add lukewarm water gradually, as you may need more or less.
(I had to add more then the original 3/4 C) Stir until dough forms stiff
ball. Knead dough on lightly floured surface until smooth and elastic, 8
to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute
of kneading.

Divide dough equally. In lightly oiled mixing bowl, form dough into ball
by rolling against sides of bowl. Repeat with remaining dough. Sprinkle
small amount of cornmeal on baking sheet; flatten balls slightly on sheet.
Cover dough with plastic wrap and let rise 2 hours in a warm place (see
note).

Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350
deg F and bake 30 to 45 minutes more. The bread will be slightly browned
and will sound hollow when you tap it on the bottom. Let cool before
serving.

Makes 2 loaves (12 slices each).

NOTE: If you don’t have a warm place, put the baking sheet on top of a
large bowl filled part way with warm water.

Vegan/Lacto

This was really tasty!!

Entered into

Yields
24 Servings