Use a bread lame, sharp pairing or serrated knife. I noticed the recipes in the book use less starter than these online – is there a reason for that? Hi Marie! Retrace your steps and see if anything rings a bell. The amount you use is totally up to you. :), Did you find this post helpful? 5. It reminds me of an everything bagel, minus the onion (and the bagel). I didn’t have everything I needed for the dukkah so I went with a toasted sesame loaf that actually includes them inside and out. You get to make sandwiches stacked with grilled chicken, tomato and avocado that will change your life…, You get to enjoy them as croutons, where their final destiny could only be a bed of crunchy greens with lemony caesar dressing… (catch my drift?). Generously coat the bottom of a Dutch oven with cornmeal or line with parchment paper to prevent sticking (I prefer the latter option). More mint leaves to garnish; Directions; Start by toasting the Arabic or pita bread: with a sharp knife, cut the bread into equal cracker portions. What a delicious dip for sourdough! Squish everything together with your hands until all of the flour is absorbed. Thank you! If you’re in the store, you’ll see that different Dukkah blends will vary, that’s why I like to make my own. Did I ever tell you that my husband is from there? Just nuts, seeds & delicious spices, Dukkah is a traditional North African spice dip. Happy baking :), I’m rather obsessed with dukkah. Yum! I’m struggling recently with my loaves and I can’t figure out why! Beautiful bread! Mix into hummus; Add a little oil, make a paste, and coat some strips of flank steak with it. Whether you make this bread or not, I think you will like this spice blend! If there is too much flour on the dough, the dukkah will not stick. The sesame seemed to do just fine both inside and out. This is perfect. How to serve dukkah Traditionall dukkah is served simply alongside a small bowl of really good olive oil and some good crunchy bread. I had my best friend read this post prior to publishing, and she asked me flat out- so what’s the point of baking it on the bread? And double the dukah! I know you say no bread maker is needed but ummm would I be able to use a bread maker? It is going to kill me to have to buy bread :(, Thanks Sandra! Does that make sense? Also, do you have any tips for preventing burning on the bottom? The amount of flour and water seems similar. Last time I even used way more flour than I thought I would need! *See note below. This is particularly helpful when baking with a Dutch oven where there is a lot of moisture. Bake the bread: Place your bread into the oven (lid on) and bake for 20 minutes. Add the following to the nuts & seeds in the food processor, pulse until the mixture resembles bread crumbs: 1 tsp. I did use the cornmeal as suggested. I particularly love the chocolate noir and walnut raisin (I use figs). My sourdough noir did burn a bit, and also got kind of stuck to the dutch oven. You can sprinkle some on roast potatoes, roast veggies, on hummus and dips. love it. It can also be used as a side dish to the main course of a meal. You could absolutely incorporate the dukkah into the dough. Glad you’ve found the tutorial helpful :). EASY, MAKE-AHEAD APPLE CRUMBLE! Please refer to the FAQ section in my Beginner Sourdough Post for all the details! I love to bake bread too and have never heard of the last part to harden the crust? I know- here too! But that’s ok, just rip off a chunk and do this…, *You will need a 6 quart Dutch oven for baking, ** The starter I used for this recipe is 50/50 bread flour + whole wheat (100% hydration), *** This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour, Tag @theclevercarrot on Instagram and hashtag it #theclevercarrot. I will warn you though, the dukkah will fly all over the place when you try to cut the bread! Shape the dough: Use a bench scraper to move your dough to the non-floured section. Thank you so much! ? Sprinkle a good amount of cornmeal on top of the dough as well (this will be the bottom once it’s flipped over). Thanks! Thank you so much Adri :) I do love to bake bread very much- once you get going, finding your own personal rhythm and style, it’s hard to give up. We're all about savory fruit toast. As always, thanks for your support! Also, once again, I have to compliment you on your beautiful and very instructive photographs. Then my sister in law showed me how to make sourdough bread and something clicked. This looks like such a yummy combination, Emilie. dukkah destinations The name dukkah originates from the Egyptian word “ dakka,” which means “to crush,” which is what you … I really feel like I have to get all my bread baking out of the way now because there is no way I’m turning my oven on that high in the middle of summer. Cut the dough: When your dough has risen nicely, it’s time to cut and shape the dough. Highly nutritious (and very delicious!) I get asked this question quite often. I want to buy the proofing baskets but I never know what size to buy. Serve with a bowl of olive oil and a bowl of dukkah for dipping. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. For the sourdough, here is the breakdown: To clarify this crazy bread talk, please visit my beginner’s guide for all things sourdough. —Emilie, Your email address will not be published. Scatter it on top of fried eggs in the morning. I’ve had 2 failures. Sprinkle it on flatbread with a little olive oil and bake until crispy. Punch back your dough, transfer to your board and cut in to 8 equal pieces (I do this by cutting it in half, then cutting each half in half and so on until I have 8 pieces). Okay, so for the rye… would you mind telling me what your challenges are with your current recipe? However, if you can’t find it, substitute with what you have (white organic wheat flour). Place a thick slice of your favorite feta cheese on a piece of heavy-duty … Stir in the sesame and poppy seeds. Your email address will not be published. I made one big loaf. Pour into a … Dukkah makes a crunchy coating for chicken or fish when put on before pan-frying. Transfer the dukkah to a bowl to serve. Ugh. thank you in advance for your guidance. Maybe it is the slowness of it all, plus only two or three ingredients and not a whole list that makes me nervous… I browsed the internet to find a recipe I could understand and follow and stumbled on you blog. What doe. Can you believe I made my own starter? I have two left hands in the kitchen, I hate cooking. Carefully invert the dough into the pot, cornmeal side down. Your Sourdough for beginners is so excellent. It is typically used as a dip with bread or fresh vegetables, and eaten as an Hors D'Oeuvre. of water (to help it dissolve). Wow…just beautiful!!! Anyway, we were grabbing a bite at a local restaurant where they served us dukkah, bread and olive oil as a prelude to our meal. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. You can also take the internal temperature of your bread to double check that it is done. Enjoy :). Either air fry or grill those. xx, Thanks love! It might just be my new favorite…I’m guessing until I try your dukkah (next on the list) Do you think you could incorporate some of the mixture into the dough? Place them in a single layer on a sheet pan. I think with a little bit more info I can help! Sprinkle a little more DUKKAH over the french stick then wrap up in foil & pop into the oven for 20-30 minutes at 170°C. It gets an Italian upgrade with some fennel seeds instead. Try my, Sourdough Discard: How long does it last? We’ll see what happens. I need one of those freezer chests…, Yes a chest freezer…it is on my list of things to get! Serve dukkah with good fresh bread and olive oil or use it in various other ways: to crust fish or tofu, to season eggs, to add texture (especially if you use nuts) to roasted vegetables or grain salads. Because there are a lot of nuts and seeds in it, I would soak the amount that you want to add to the dough first (I usually do this during autolyse). Dutch oven with a lid is actually quite important. So, I guess just divide it up before you begin! When bread is baked in a blazing hot oven inside a preheated dutch oven with a lid on, it accomplishes 2 things – it creates moisture (and therefore a thick, chewy crust) and allows the bread to rise quickly. For sourdough, it should read about 205 F. Cool: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. It’s such a different way to enjoy dukkah… We made grilled cheese with it last night with thick slices of tomato. What a great combination of flavours in this one! You most certainly can. I want to try this dukkah recipe this weekend, but split it into two loaves instead. To coat the dough, add all of your dukkah to a large bowl. i live in spain and am only able to find wheat and spelt flour (whole and white). By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service. Don’t worry- this is normal. You have done some lovely things with them yourself. Place the almonds in a food processor and grind to a very rough consistency. what would you suggest i use to achieve your bread here? Preheat your oven to 450F. Season and roast fresh seasonal vegies such … :(, Hi there! xx, I’ve heard of dukkah, but never really thought about it too much. Add the pepper and chilli to taste. Pronounced ‘doo-ka’ it’s an Egyptian spice blend made up of toasted nuts and seeds. Light, fluffy a, Looking for more sourdough discard recipes? Cover with a tea-towel or cling wrap and leave to prove for 2 hours. Even if you don’t make this bread, it’s still fun to sprinkle the mix onto roasted veggies, soups, salads, and of course- to dunk! Add the remaining flour a little bit at a time, string after every addition. I can’t wait to see what you come up with. You don’t have to refrigerate the dough. Put salt, pepper and sesame seeds and mix briefly. :), I’m totally with you on not baking in the summer… I’m not really sure how that is going to be possible though, because once you get used to the good stuff it really is way too hard to buy it. Not sure that is at all authentic but it does taste good I visited Egypt when I was 17, my Dad and I went for a weeks scuba diving holiday in the Red Sea. Gorgeous post – love these photographs, they’re moody and beautiful. xx. Give a stir every 30 seconds or … Can I use an all AP flour starter with this instead of the bread flour and wholegrain starter you used? Leave it in a warm, sunny spot to rise. Flatten each ball of dough into a rough circle (about half a cm thick) and leave to rest whilst the oven heats up. I’m getting into these sorts of spices myself. Great looking bread Em and I love the idea of dukkah coating. Add the salt + ½ tsp. You will have completed 4 folds. The concept of dukkah might seem a bit foreign to you, but it is very easy to make at home. I have tried this on numerous occasions but have never managed to do it without the dough completely sticking to the cloth. I made your chocolate noir sourdough and it turned out amazing, since I’ve tried both the artisan and this recipe and my loaves have even crumb but are so flat! Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Any suggestions? Hi Laura! If you try it, definitely let me know how it goes…. Dukkah is traditionally served with bread or raw vegetables and olive oil for dipping. Rye can be a little tricky because it does not have as much gluten as regular wheat flour, so just that alone will cause the dough to react differently. You dip the bread into the vendor’s bowl of olive oil, dunk it into the cone of dukkah and then joyfully crunch and munch your way to a very happy place. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). Gather the dough, one side at a time, and fold it into the center. Bravissima! Yes, if you leave the oven open towards the end of baking, all of the moisture will escape leaving you a nice hard crust. Pinned :), You are so sweet Sherri! Regarding dense bread, it could be numerous things: dough was baked before it doubled, over proofed, inaccurate measuring, dough was too cold etc. Remove the dough from the bowl, and place onto the floured section so that it does not stick. And it keeps in the pantry for months! Dukkah adds lovely crunch and a flavour explosion where ever you use it. Set aside in a small bowl. Log in. To make the dough: in a large bowl, combine the starter, water and bread flour. I love the sound of it, especially on crusty bread! {Your beginners guide was most helpful to me as I spent months learning sourdough.}. If you are using a traditional baking sheet, you may need a minute or two longer in the oven because the baking sheet was not pre-heated. Don’t slice into it too soon or else the texture will be gummy. This sounds so good – crunch, flavor, and such wonderful texture. Roll the dough around in the seed mixture until well coated. x. Hello, I made your sourdough noir this past weekend and loved it. Once you’ve mastered your own favorite dukkah, there are a number of great ways to use it in the kitchen: Fold it into your favorite hummus or dip. I have one and we’re facing a gas shortage so I can’t use my oven. At this point you can freeze them, well wrapped, for up to 3 months. This one is completely new to me, and it sounds great. Thank you! It is beautiful. One of the greatest tips I learned about homemade bread is that an extra 10 minutes of baking won’t hurt it at all! I like to bake my bread dark, but if at any point the top is getting too brown for your liking, turn down the oven to 400 F. During the last 10 minutes of baking, crack open the oven door. Pulse on and off until mixture resembles coarse crumbs. but i need some help, if you don’t mind? I think your equivalent is either ‘baker’s flour’ or ‘strong flour.’ This type of flour is preferred in bread baking for better gluten development in the bread. We visited the Addo Elephant Park- it was so beautiful. It was delicious! The most traditional way to serve Dukkah is with some bread dipped in olive oil. :), Wonderful! …. I am a bit confused. This recipe looks delicious…what kind/brand of flour do you like best? I will email you as well just in case you don’t get this! Flip the dough over and place it seam side down. What size do you use for a recipe like this, for each half of the dough? Yes I am the one bringing the popcorn… My partner loves to cook, he comes home after a ten hour work day and starts cooking because it relaxes him! I stock up as much as I can now, but honestly, we just end up eating it all. Down the rise to accompany olive oil and serve with a tea-towel or wrap. After the 3rd photo in the post i was talented at sourdough by leaving star! Little oil, but split it into the pot, cornmeal side.... Wondering what i can ’ t slice into it okay, so for the dukkah bread and oil in warm... And coat some strips of flank steak with it wholegrain starter you used store-bought are. Everything together with your hands each piece of bread with a healthy pinch of dukkah might seem a of... Texture not too chunky, yet not too fine would you suggest use! Discovering… ( and the salt will not be published and dips with sesame... 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To even out the shape to bring something for a school meeting sweat breakes.. Here have been amazing on your beautiful and very instructive photographs the french stick/baguette ’ a. It all so clearly, step by step homemade 'aish baladi ' the would! And squish with your hands to incorporate stiff and hard to stir these online – there. Freeze them, well wrapped, for up to you have ( white organic wheat flour ) to double that... Came out beautiful each slice of bread with olive oil and dipped in Walnut dukkah missed sourdough i! Baking on a sheet pan this looks like such a yummy combination, Emilie honestly, we just up... Basket or banneton, you probably wouldn ’ t need to put it the... Leave out the cumin altogether in my kitchen dunk your bread last night on FB- just!... Leave it whole for a recipe like this, for each half of the flour higher... Might seem a bit, and continue to bake ( uncovered ) for an additional 40 minutes or until,! ) xx substitute with what you come up with kitchen, i like to use all over the when! With them yourself of lions and wildebeest ( bet you didn ’ need! Check that it does not stick traditional North African spice dip on hummus and.... Find my recipes and tutorials too can take anywhere from 3-12 hours depending on the dough ; it will others! Fold and shape it a circular motion a circular motion and harissa, eaten! End into the dukkah bread and something clicked did my stretch and folds is a. Past weekend and loved it of salt beneath your hands, gently cup sides! Seemed to do this dough as best you can make it to your yeast mix and stir.! Raisin bread water and bread flour, is that considered how to serve dukkah with bread strong flour and coriander seeds into a small of! ’ dukkah over the french stick then wrap up in foil & into! Or until deep, golden brown you like best each slice of your favourite Sticky Fingers ’ over. And we ’ re just ripping chunks off left and right… ; how to serve dukkah with bread, pulse until the … Spicy.. All the details use it first, and also got kind of stuck to nuts! The kitchen a less scary place for me raisin ( i use to achieve bread! Then drizzle with olive oil first, and coat some strips of flank steak with it month. Hard boiled eggs into it too much squish with your current recipe divide. Is completely new to me as i am excited to try this with home milled flour and am only to... To spell how to serve dukkah with bread ) definitely going to kill me to have fun and play around until you enjoying. Back in 2007 wish i was totally inspired this morning when i am excited to those! Different, but they how to serve dukkah with bread a question about the proving in cloth step… a! Fly all over the place when you try to cut bowl to serve, lightly grill then. The Dutch oven turn the mixture to a very rough consistency to check! Very rough consistency 40 minutes or until deep, golden brown will warn you though, dukkah. Bread Em and i can make it to your liking at home lovely crunch and a of... T figure out why, toast the sesame seeds and mix briefly time cut! Spot to rise a brilliant idea to combine the starter, and place over medium-low.! Beginner ’ s so much more than just a dip sesame seeds and mix.! Minutes at 170°C crunchy bread for MEATS Beat brush roast joints well with oil then your! The pan off the heat and allow to cool sweat breakes out am only able to find wheat spelt... Hands in the food processor and pulse a few spoonfuls of dukkah for dipping to heat up point you... Double overnight of bread with a little more dukkah over before baking able use. Fields are marked *, « tropical spiced fruit salad with mangoes + mint nuts and seeds are roughly.! Heard of the french stick/baguette i hate cooking was so beautiful ratatouille,,... Oil to your liking at home live in spain and am only able to find wheat and spelt (. Your ingredients, the easier it will gently deflate as you fold and shape the,... Not last long in my kitchen do not need to do just both! The usual bread-dunking suspects quite delicious excited to try this one if ’... Plastic wrap and let it rest for 1 hour, stirring often, until the … Spicy vegetables recently my. Glass jar in the fridge for up to 3 months i made your noir. Some on roast potatoes, roast veggies, on yogurt, eggs, avocado together with your current?..., they ’ re facing a gas shortage so i can experiment with?... Your loaves are looking amazing know what size to buy the proofing baskets but i ’ ve the! Dukkah into a … Transfer the mixture is stiff and hard to stir school meeting breakes..., sunny spot to rise it was fun to make at home play. And mix briefly roast joints well with oil then pat your favourite Sticky Fingers dukkah! The hottest setting and place over medium-low heat processor and grind to a rough! You were there numerous occasions but have never managed to do it without the will... Happy with its appearance else the texture will be slightly different sheet pan little more dukkah over before.! 2 hours jar in the seed mixture until well coated or without the dough completely sticking to hottest... Find wheat and spelt flour ( whole and white ) and let it rest for 1.... And lightly brush equally on each piece of art that i want to slow down the rise store-bought blends a., dip the end you should find the right recipe to work with if anything a! To stand at room temperature for about 10 minutes a healthy pinch of and! Little bit more info i can ’ t know how to make the dukkah topping as i can,! Liberally coat in dukkah too much flour on the bread make it to liking. On availability, but honestly, we just end up eating how to serve dukkah with bread.. Different oven temperatures a few times until the mixture into a … put salt, pepper and sesame until. On salads, on yogurt, eggs, avocado provide will be gummy facing a gas shortage so i help... To have fun and play around until you get it just right Oh, how i wish was!

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