Moroccan Seeded Breads with Semolina

Step 1

In a 10-inch skillet over medium, toast the sesame seeds, stirring, until fragrant and lightly browned, about 3 minutes. Transfer to the bowl of a stand mixer and cool. In a 2-cup liquid measuring cup or small bowl, stir the water, oil and honey.

Step 2

To the cooled sesame, add 260 grams (2 cups) all-purpose flour, the semolina, flax seeds, wheat bran, fennel seeds and yeast. Mix with the dough hook on low until well combined, about 1 minute. With the mixer running, slowly add the water mixture. Mix on low until the dough comes together, about 5 minutes, scraping the bowl once or twice. Cover and let the dough rest for 20 minutes.

Step 3

With the mixer running on low, add the remaining 130 grams (1 cup) all-purpose flour and the salt. Knead until the dough is smooth and pulls away from the sides of the bowl, about 7 minutes; if the dough is sticky and clings to the sides of the bowl, knead in additional flour 1 tablespoon at a time until it reaches the proper consistency.

Step 4

Lightly brush a rimmed baking sheet with oil. Dust the counter with flour and turn the dough out onto it, then divide the dough in half. Using your hands cupped around the dough, form each piece into a taut ball on an unfloured area of the counter. Press each ball into a 7-inch round about ¾ inch high, then place on the prepared baking sheet. Cover with a kitchen towel and let rise at room temperature until nearly doubled, 45 to 60 minutes; it’s fine if the rounds end up touching each other. Meanwhile, heat the oven to 475°F with a rack in the middle position.

Step 5

When the breads are properly risen, use a sharp knife to score a slit about 3 inches long and ¼ inch deep into the surface of each round. Bake until the breads are well browned, 18 to 20 minutes. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack and cool completely.