Real Recipes From Real Home Cooks ®

moroccan honey bread

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

Lightly sweetened with honey, this round loaf is a great accompaniment to a steaming bowl of pumpkin soup or a spicy lamb stew. It's an easy recipe to work with and is easy to knead.

(2 ratings)
yield 8 to 12 (yield: 2 loaves, each cut into 4 or 6 slices)
prep time 1 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For moroccan honey bread

  • 1 1/4 cups
    warm water
  • 1 (1/4-oz) pkg
    active dry yeast (2 1/3 tsp)
  • 1 Tbsp
  • 1/2 tsp
  • 2 cups
    all-purpose flour
  • 1 1/2 cups
    whole wheat flour
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    toasted sesame seeds

How To Make moroccan honey bread

  • 1
    Gently stir 1/2 cup of the warm water into the yeast, honey and salt. Cover and stand for 5 minutes or until bubbles appear on the surface.
  • 2
    Sift both flours into a large bowl. Stir 1 Tbsp olive oil, remaining 3/4 cup warm water, and the yeast mixture into the flour, stirring until soft dough forms. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth.
  • 3
    Grease 2 standard size baking trays (cookie sheets); set aside.
  • 4
    Divide dough in half. Knead dough halves for 1 minute each. Shape each kneaded dough portion into a flat 8- to 9-inch round loaf. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
  • 5
    Preheat oven to 400°F (200°C).
  • 6
    Brush loaves with remaining oil. Sprinkle sesame seeds on top. Bake for 15 to 18 minutes or until golden and cooked through. Serve warm.

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