I’m not really a baker but I have mastered turning out perfect loaves of fresh Moroccan round bread. When I saw this months theme for bread baking day on Ya Salam Cookings’ website I knew I wanted to participate. My friend Amnah at Little Life of Mine was game too. She was ready to make Moroccan bread and I thought I’d give a Palestinian bread a try (our two “respective” countries).
I searched a bit and asked for her advice and settled on Palestinian Ka’ak bil Simsim (not sure what Ka’ak means but bil Simsim – is with sesame seeds!) I found an original recipe on 1001 Feasts and followed her directions for baking. But I changed the flours to make a low gluten version. I didn’t make it completely gluten free because I was low on flours and don’t like the taste of the totally gluten free flour I had on hand. MarocBaba tolerated this bread just fine though for someone who requires completely gluten free ingredients the flours would need to be changed.
- 1 tablespoon dry yeast
- 3 tablespoons sugar
- 1/2 cup warm water
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 3 tsp buttermilk powder
- 1 cup barley flour
- 1/2 cup rye flour
- 1/2 cup gluten free flour
- 1 egg, beaten with a few pinches of sugar
- 1/2 cup white sesame seeds
- NOTE – you may need to use more water – see how your flours come together first.
I followed the directions from 1001 Feasts almost exactly – here’s how I did it.
1. Pre-heat oven to 375 f.
2. In the bowl of a mixer, place the yeast, warm water and sugar. Mix gently. Let sit for 10 minutes or until yeast foams doubles in size.
3. Sift the flour. Add the salt to the flour.
4. Once the yeast is ready, add the vegetable oil to the mixing bowl and mix on low speed or hand knead.
5. Slowly, add the flour combining it all before adding more. Do not overwork the dough. This is especially important with low gluten flours. The dough will NOT have an elastic feel.
6. Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
7. The dough will increase in size though most likely not double as with a traditional flour dough. Turn out the dough on a surface dusted with gluten free flour and knead. You do not want to over work this but knead for 2-3 minutes. Do not add too much flour but just enough to keep it from sticking to your hands and the work surface.
8. Cut the dough into two pieces, poking a hole in the middle and working the bread out from the middle to form a large ring.
9. Place onto a baking sheet and brush with the egg/sugar wash and sprinkle sesame seeds on top.
10. On the lowest rack of the oven place an oven-proof pot of boiling water. Place the sheet with the bread dough above this rack. Bake for 25 minutes or until the top of the bread is browned.
We really enjoyed this bread and liked the texture of it. I’m sure if this were made in it’s higher gluten version the taste would be completely different. This was an easy bread for me to make and I’m sure that I will be making it again!
Make sure you visit Amnah and see her version of Moroccan bread and more of her great posts!