Round Moroccan Loaves

Author: Canadian Living

This aniseed-speckled bread is made with whole wheat and unbleached flours.

  • Portion size 2 servings


  • 1 teaspoon granulated sugar
  • 2 cups lukewarm water
  • 1 pkg active dry yeast (or 1 tbsp/15 mL)
  • 1 cup whole wheat flour
  • 1/4 cup olive oil
  • 1 tablespoon aniseed
  • 2 teaspoons salt
  • 1 teaspoon sesame seeds
  • 4 cups unbleached all-purpose flour (approx)
  • 1/4 cup cornmeal (approx)


Dissolve sugar in water; Sprinkle in yeast and let stand for 10 minutes or until frothy.

Stir yeast mixture and pour into large bowl; beat in whole wheat flour, oil, aniseed, salt and sesame seeds. Beat in 2 cups (500 mL) of the all-purpose flour, 1/2 cup (125 mL) at a time. With wooden spoon, gradually stir in enough of the remaining flour to make stfff dough. Turn out onto lightly floured surface and knead for 10 minutes or until smooth and elastic.

Transfer dough to lightly greased bowl, turning to grease all over. Cover with tea towel and let rise for about 1-1/2 hours or until doubled in bulk. Punch down dough and divide in half; form each half into ball. Let rest for 5 to 10 minutes if dough is too elastic to roll.

On floured surface, roll out each half into rounds about 3/4 inch (2 cm) thick. Sprinkle 2 baking sheets with cornmeal and place one round on each. Cover with tea towel and let rise for 45 to 60 minutes or until doubled in bulk. Prick rounds with fork in 4 spots around edge. Bake in 400°F (200°C) oven for 10 minutes; reduce heat to 325°F (160°C) and bake for about 25 minutes or until golden and loaves sound hollow when tapped on bottoms. Let cool on racks.

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Round Moroccan Loaves