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how to serve dukkah with bread

What size do you use for a recipe like this, for each half of the dough? You can sprinkle some on roast potatoes, roast veggies, on hummus and dips. Beautiful bread! What a gorgeous bread, this would not last long in my kitchen! By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service. Place the almonds in a food processor and grind to a very rough consistency. Stir in the sesame and poppy seeds. By leaving a star rating and review, it will help others find my recipes and tutorials too. You can also store the dukkah in … The name dukkah originates from the Egyptian word “ dakka,” which means “to crush,” which is what you … Yes it is. Flip the dough over and place it seam side down. Why not just dunk? Dukkah-spiced grilled feta. I am excited to try this one, but I am worried about the proving in cloth step…. I need one of those freezer chests…, Yes a chest freezer…it is on my list of things to get! Sprinkle it on flatbread with a little olive oil and bake until crispy. 10 Tasty Things to do with Dukkah. SOURDOUGH FOCACCIA. Fast forward to present day and a new thought: let’s bake it on the bread. I cannot get my head around it, amazing. :), Did you find this post helpful? Can you believe I made my own starter? Thank you! I know you say no bread maker is needed but ummm would I be able to use a bread maker? Too long processing can turn the mixture into a … But it’s so much more than just a dip! I can’t believe that you’ve never tried dukkah while you were there! Cut the dough: When your dough has risen nicely, it’s time to cut and shape the dough. 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. To serve, put a few spoonfuls of dukkah into a small dish. and for environmental and health reasons i would prefer to use local organic flour.. i have a sourdough starter that i have been feeding white organic wheat flour. 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? I made one big loaf. The amount you use is totally up to you. So, I guess just divide it up before you begin! dukkah destinations I’m so happy to hear that you are enjoying the sourdough process- isn’t it addicting?! Pour extra virgin olive oil into a separate … It is going to kill me to have to buy bread :(, Thanks Sandra! Serve with a bowl of olive oil and a bowl of dukkah for dipping. There is a vast list of ingredients that may be used in dukkah blends in Egypt nuts, seeds, spices, flour, grains, dried fruit, and dried cheese could all make an appearance in dukkah– let your creativity flow! Serve this spicy blend of almonds, sesame seeds, cumin, coriander, and turmeric, known as dukka or dukkah in Egypt, with fresh bread and dipping oil. Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for 2 hours during bulk fermentation. thank you in advance for your guidance. This technique is optional if you want to slow down the rise. Add toasted spices and all remaining ingredients to a food processor and pulse a few times until the nuts and seeds are roughly chopped. I’ve tested Dutch oven/steam tray, different oven temperatures. Ugh. :), Oh that’s great to hear! Hi, will it be as good if the second rise is not in the refrigerator? I prefer making it myself because most store-bought blends are a little too cumin heavy for my taste. Note 1. Take the pan off the heat and allow to cool. It reminds me of an everything bagel, minus the onion (and the bagel). Place a thick slice of your favorite feta cheese on a piece of heavy-duty … Brush both sides with oil. Great recipe for Egyptian Bread & Dukkah Dip. I stock up as much as I can now, but honestly, we just end up eating it all. When I am asked to bring something for a school meeting sweat breakes out. You make the most beautiful and tempting breads. Brush away any excess flour from the dough. I just need a bigger freezer to store all this stuff (or maybe my own bakery perhaps…). Is this made with a 100% hydration starter? You have done some lovely things with them yourself. Butter both sides of each slice of bread with this mixture, spreading a little over the top of the french stick/baguette. The texture will be slightly different, but it’s a good place to start! but i need some help, if you don’t mind? Don’t slice into it too soon or else the texture will be gummy. This allows the moisture to escape, leaving your bread with a crisp crust. Add this mixture to a dry sauté pan and place over medium-low heat. The bread looks amazing!! sea salt; 1/4 tsp. To coat the dough, add all of your dukkah to a large bowl. Dukkah makes a crunchy coating for chicken or fish when put on before pan-frying. That’s awesome. I added a bit of the dukkah topping as I did my stretch and folds. Have made 6 successful rounds. EASY, MAKE-AHEAD APPLE CRUMBLE! x. Hello, I made your sourdough noir this past weekend and loved it. Great looking bread Em and I love the idea of dukkah coating. I want to buy the proofing baskets but I never know what size to buy. Cover with plastic wrap and refrigerate overnight. Just nuts, seeds & delicious spices, Dukkah is a traditional North African spice dip. Now you can make it to your liking at home! I will warn you though, the dukkah will fly all over the place when you try to cut the bread! Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. Remove olive oil mixture from refrigerator and allow to stand at room temperature for about 10 minutes. Today actually turned out to be my bread baking day and I was totally inspired this morning when I saw your post. All you need is a food processor. I go back and forth between brands based on availability, but they have a very nice product. I have one and we’re facing a gas shortage so I can’t use my oven. Thanks for stopping by :), Em, your loaves are looking amazing! I feel robbed!! How to serve dukkah Traditionall dukkah is served simply alongside a small bowl of really good olive oil and some good crunchy bread. I love to bake bread too and have never heard of the last part to harden the crust? Just dip the bread in the oil and then in the Dukkah for a seriously … …. Also, once again, I have to compliment you on your beautiful and very instructive photographs. Dutch oven with a lid is actually quite important. Regarding dense bread, it could be numerous things: dough was baked before it doubled, over proofed, inaccurate measuring, dough was too cold etc. Buy Now. 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. Glad you’ve found the tutorial helpful :). Think it will work better because it has more water in it? 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. Add the oil to your yeast mix and stir gently. Yes, if you leave the oven open towards the end of baking, all of the moisture will escape leaving you a nice hard crust. To Serve: Break a loaf of crusty bread into pieces, or use a serrated knife to cut it into cubes. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Carefully invert the dough into the pot, cornmeal side down. The seeds and spices create this harmonious paring that’s different from the usual bread-dunking suspects. what would you suggest i use to achieve your bread here? i have yet to make a loaf as i am trying to find the right recipe to work with. Hi there! Rub slices of sourdough with cut side of the garlic. Pronounced ‘doo-ka’ it’s an Egyptian spice blend made up of toasted nuts and seeds. Bulk fermentation: Cover your bowl with plastic wrap and a clean kitchen towel. It adds excellent structure and texture. To make the dough: in a large bowl, combine the starter, water and bread flour. Please refer to the FAQ section in my Beginner Sourdough Post for all the details! Season and roast fresh seasonal vegies such … ADD zing to your winter vegetables. So nice to see you here! Your Sourdough for beginners is so excellent. 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. It’s totally up to you. Dukkah is an Egyptian specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. Required fields are marked *, « tropical spiced fruit salad with mangoes + mint. The concept of dukkah might seem a bit foreign to you, but it is very easy to make at home. Do you have any advice on Sourdough Rye? dried mint; 4. Looking at the list of ingredients, I know it must be amazing! Beautiful bread! The bread is dipped in olive oil and then into the dukkah, yum! Good luck! My favor, 50/50 whole wheat + bread flour starter (100% hydration), Stretch and fold every 30 minutes for 2 hours, Bulk ferment at room temperature (currently 72+ F), about 5- 6 hours, Bake in Dutch oven @450 F for 20 minutes (covered) + 40 minutes uncovered, Crack open the oven door during the last 10 minutes of baking to harden the crust. 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. Thank you so much for explaining it all so clearly, step by step. So far every one of your recipes here have been amazing! This looks like such a yummy combination, Emilie. I’m struggling recently with my loaves and I can’t figure out why! Place them in a single layer on a sheet pan. I have tried this on numerous occasions but have never managed to do it without the dough completely sticking to the cloth. Artisan Sourdough Made Simple is back in stock! —Emilie, Your email address will not be published. I’m also a little iffy about putting my bread overnight in the fridge to rise because the last time I did that the bread (made using your AP flour recipe) came out quite dense? Hi Marie! You definitly made the kitchen a less scary place for me! love it. Don’t worry- this is normal. Dukkah is a delicious dip made from nuts and spices, and is especially wonderful when served with homemade 'aish baladi'. If you try it, definitely let me know how it goes…. Either air fry or grill those. You can also pull it towards you to even out the shape. Flatten each ball of dough into a rough circle (about half a cm thick) and leave to rest whilst the oven heats up. Last time I even used way more flour than I thought I would need! 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. If there is too much flour on the dough, the dukkah will not stick. What doe. Squish everything together with your hands until all of the flour is absorbed. Place 4 breads (or how ever many you can fit on your sheet) into the oven and cook for 4 minutes until puffed up. Hi! I ended up refrigerating the dough overnight and it came out beautiful! It was interesting because every time we had it, it was slightly different. Whether you make this bread or not, I think you will like this spice blend! Then my sister in law showed me how to make sourdough bread and something clicked. Pulse until coarsely chopped. Cook, stirring often, until the … what exactly do you mean by bread flour, is that considered a strong flour? Shape the dough: Use a bench scraper to move your dough to the non-floured section. I plan to try the dukkah this weekend. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You will have completed 4 folds. The most traditional way to serve Dukkah is with some bread dipped in olive oil. What a gorgeous loaf of sourdough and a beautiful crumb too! 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. In a small saucepan set over medium heat, toast the coriander seeds, cumin seeds, and sesame seeds, shaking the pan occasionally, until fragrant, 2 to 3 minutes. I just started my first sourdough starter. 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. My sourdough noir did burn a bit, and also got kind of stuck to the dutch oven. Generously coat the bottom of a Dutch oven with cornmeal or line with parchment paper to prevent sticking (I prefer the latter option). Place all Dukkah ingredients in a blender or food processor. Highly nutritious (and very delicious!) Set aside in a small bowl. COATING FOR MEATS Beat Brush roast joints well with oil then pat your favourite Sticky Fingers’ Dukkah over before baking. Bread flour is higher in protein than regular flour or ‘plain flour’. xx, Thank you Laura! Anytime dough goes into a cloth lined basket or banneton, you want the the seam facing up, looking at you. 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. Any advice on Rye would be welcome. what a gorgeous piece of art that i want to replicate and devour. Trying your Dukkah recipe but with Rye starter and just Caraway Seeds in the dough. Prepare the baking vessel: When you are ready to bake, remove the dough from the fridge and allow it to rest for about ½ hour (in the bowl). Remove warm bread from the oven and lightly brush equally on each piece of bread with olive oil. Hi Laura! If you’re in the store, you’ll see that different Dukkah blends will vary, that’s why I like to make my own. xx, Thanks love! Spicy vegetables. :), 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. Thank you so much. TO SERVE DUKKAH: For an appetizer, put dukkah into a bowl, place a fresh baguette or crusty bread cut into small pieces on a tray and pour some good olive oil into a small bowl. And double the dukah! Yes, he hails from the land of lions and wildebeest (bet you didn’t know how to spell that). Guests will take a piece of bread, dip the end into the oil and then dip it into the Dukkah. 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. It so good on soups too, it has that crouton effect. By the end you should find the mixture is stiff and hard to stir. Serve warm! Oh, how I wish I was talented at sourdough! 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. Prepare vegetables as noted. It can also be used as a side dish to the main course of a meal. Lift and fold the dough over itself several times, and squish with your hands to incorporate. Pour olive oil bread dip into small individual dipping bowls and serve with bread pieces. It was delicious! our Dukkahs are blended in small batches, using specially selected ingredients enabling us to maintain quality, consistency and above all, deliciousness. Mix the nuts with the sesame seeds and spices. Use a bread lame, sharp pairing or serrated knife. Transfer the dukkah to a bowl to serve. The longer you wait, the easier it will be to cut. 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! We're all about savory fruit toast. Dukkah is traditionally served with bread or raw vegetables and olive oil for dipping. I think the best part about cooking, is that you never stop learning and discovering… (and eating- ha!) When I have seeded the dough, before it’s final rise in the refrigerator, is the seeded side down in the cloth lined basket? Delicious!!! I saw your bread last night on FB- just beautiful! This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter, and surrounding environment. I have this bread rising right now. Hope that helps! To serve – sprinkle on or stir into anything you like! Also, do you have any tips for preventing burning on the bottom? Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. Let us know how it turns out :). That’s wonderful to hear, thank you. Dukkah is originally an Egyptian blend of spices, seeds and nuts that is served with olive oil and bread for dipping. Hi Glenda! Great with beer or wine. You don’t need to soak your topping. Dunk or sprinkle your bread The most traditional use of dukkah is as a dip for pita or crusty bread (dip the slices into olive oil first to get the dukkah to stick). Pour into a … I want to try this dukkah recipe this weekend, but split it into two loaves instead. It’s such a different way to enjoy dukkah… We made grilled cheese with it last night with thick slices of tomato. With Eggs Use a bread lame, sharp pairing or serrated knife. Add the salt + ½ tsp. 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! Mix into hummus; Add a little oil, make a paste, and coat some strips of flank steak with it. It is beautiful. You get to have fun and play around until you get it just right. *See note below. Store in a glass jar in the fridge for up to a month. Thank you for the great recipes! Here’s why: because you get to do things like toast it golden, rub it with garlic, and then submerge its crunchy goodness into soup…. Add the pepper and chilli to taste. I’m getting into these sorts of spices myself. Does that make sense? Definitely going to try this with home milled flour! We’re just ripping chunks off left and right… ;). Okay, so for the rye… would you mind telling me what your challenges are with your current recipe? A beginner’s guide to delicious hand-crafted bread with minimal kneading. :). {Your beginners guide was most helpful to me as I spent months learning sourdough.}. Hi Debra! Must try! 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! For the dukkah, place the almonds, fennel and coriander seeds into a food processor. Laura. I’ve been at this for years and missed Sourdough when I went to baking school. However, if you can’t find it, substitute with what you have (white organic wheat flour). We’ll see what happens. You can sprinkle dukkah on salads, on yogurt, eggs, avocado. The idea is to dunk your bread in olive oil first, and then swipe it through the dukkah. Work the dough as best you can until it comes back together into a rough ball. Add the following to the nuts & seeds in the food processor, pulse until the mixture resembles bread crumbs: 1 tsp. Pinned :), You are so sweet Sherri! My starter was almost doubled when I used it and the dough rose double overnight. Thank you Mimi! I think with a little bit more info I can help! I noticed the recipes in the book use less starter than these online – is there a reason for that? Pre-heat your oven to the hottest setting and place a pizza stone or baking sheet in the oven to heat up. Which one(s) did you do? Try my, Sourdough Discard: How long does it last? I couldn’t help myself. I will email you as well just in case you don’t get this! If you are baking on a tray, you probably wouldn’t need to do this. This sounds so good – crunch, flavor, and such wonderful texture. 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). 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. Thanks! It will be great :). Thanks so much for your feedback! Gorgeous post – love these photographs, they’re moody and beautiful. I’ve had 2 failures. 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. Glad it worked out :). I get asked this question quite often. 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. I love mashing avocado over olive oil-toasted bread, mashing an avocado over top, and sprinkling it with a healthy pinch of dukkah. Remove the dough from the bowl, and place onto the floured section so that it does not stick. Hi Nicole! of water (to help it dissolve). xx, I’ve heard of dukkah, but never really thought about it too much. The sesame seemed to do just fine both inside and out. But like you said…I’m sure it doesn’t help too much ;), Oh good… if you find a nice one let me know! Roll the dough around in the seed mixture until well coated. For the sourdough, here is the breakdown: To clarify this crazy bread talk, please visit my beginner’s guide for all things sourdough. Imagine warm, Often called Italy’s version of ratatouille, thi, SOURDOUGH CINNAMON RAISIN BREAD! Spring vegetables may also be drizzled with olive oil and dipped in Walnut Dukkah. Yes, place the dough seeded side down. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). In fact, I leave out the cumin altogether in my recipe. 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. Leave it in a warm, sunny spot to rise. Thank you! I love it with bread and oil, but also like to dip hard boiled eggs into it. This one is completely new to me, and it sounds great. WOW!! Thank you! Second rise: Place your seeded dough into a cloth lined basket. One of my all time favori, SOFT SOURDOUGH CINNAMON ROLLS! Hope this helps! As always, thanks for your support! You can read the breakdown method right after the 3rd photo in the post. As for the bread flour, I like to use King Arthur. Thank you so much! ? Add the remaining flour a little bit at a time, string after every addition. You can also take the internal temperature of your bread to double check that it is done. Dukkah, is an Egyptian spice and nut mix, that is commonly eaten with flat breads or served over cut tomatoes. Happy Baking! It was fun to make too- (minus the seeds everywhere…) xx. Great recipes and photos! Break off pieces of bread, dip into oil and liberally coat in dukkah. Your email address will not be published. Give a stir every 30 seconds or … Add the peanuts and blitz until the almonds are quite fine and the peanuts are chopped. You want the texture not too chunky, yet not too fine. In a large skillet over medium heat, combine the walnuts and almonds. 3. 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. Your bread looks amazing with or without the dukkah. 1 tbsp oil (plus more to grease the bowl), Mix together the water and yeast with 150g of the flour set aside for 15 minutes. I have two left hands in the kitchen, I hate cooking. I just defrost and re-heat in the toaster. I know- here too! (Best to do this in a large bowl). This is particularly helpful when baking with a Dutch oven where there is a lot of moisture. Pulse on and off until mixture resembles coarse crumbs. Bake the bread: Place your bread into the oven (lid on) and bake for 20 minutes. It is typically used as a dip with bread or fresh vegetables, and eaten as an Hors D'Oeuvre. You don’t have to refrigerate the dough. You most certainly can. It gets an Italian upgrade with some fennel seeds instead. Start here, then try … Repeat this process until you are happy with its appearance. One of the greatest tips I learned about homemade bread is that an extra 10 minutes of baking won’t hurt it at all! My first introduction to dukkah was in South Africa, back in 2007. What a delicious dip for sourdough! Transfer the mixture to a board and knead until smooth. Preheat your oven to 450F. Rotate the bowl ¼ turn, and repeat until you have come full circle. And za’atar, and harissa, and everything else vaguely in the Middle Eastern/African category! Dukkah adds lovely crunch and a flavour explosion where ever you use it. Yum! Thank you for sharing! Mango Toast with Hazelnut-Pepita Butter. Sprinkle a good amount of cornmeal on top of the dough as well (this will be the bottom once it’s flipped over). Cover with plastic wrap and let it rest for 1 hour. It reminds me very slightly of kimmelweck rolls in Buffalo, New York. Gather the dough, one side at a time, and fold it into the center. Scatter it on top of fried eggs in the morning. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it. I haven’t tested the recipe with a bread maker, but I’m sure you can give it a go. It’s nice and crunchy and has a wonderfully unique flavor. This is perfect. I am definitely going to try it. Your email address will not be published. Store in an air-tight container until ready to use. I was on Safari twice in South Africa an never got to experience this! 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. The dukkah crust gives this bread a unique flavor boost and is quite delicious. Serve a bowl of your favourite Sticky Fingers’ Dukkah with a small bowl of fine olive oil and pieces of warm Turkish bread. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Chargrill until golden on both sides. The dough will tear slightly as you fold, and the salt will not fully dissolve. 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. Any other ideas on what I can experiment with?? Sprinkle the Dukkah on the bread and serve warm. Happy baking :), I’m rather obsessed with dukkah. What a great combination of flavours in this one! Enjoy :). This recipe looks delicious…what kind/brand of flour do you like best? Any suggestions? I particularly love the chocolate noir and walnut raisin (I use figs). xx, I’m quite obsessed with Dukkah these days as well – I love the idea of coating bread in it and then dunking again once baked ;D. I know… I see all your your yummy IG pics with dukkah ;) It’s fun to play around with, isn’t it? 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. , golden brown and shape it, minus the onion ( and the bagel ) it can pull. Hors D'Oeuvre recipe looks delicious…what kind/brand of flour do you mean by bread flour liking. To ‘ punch down ’ the dough completely sticking to the cloth dough as best you can with... The sides of each slice of your recipes here have been amazing chunky, yet too. First introduction to how to serve dukkah with bread was in South Africa, back in 2007 protein regular... I know it must be amazing will not be published love these photographs, they ’ just. Thick slice of your favorite feta cheese on a tray, different temperatures! Ready to use fully dissolve Turkish bread ( or maybe my own perhaps…! Place for me serve a bowl of olive oil and then into the oil for minutes! Email you as well just in case you don ’ t know how to make at home flavor... Mixture from refrigerator and allow to stand at room temperature for about 10.! This stuff ( or maybe my own bakery perhaps… ) … dukkah is served with bread or fresh,. Bakery perhaps… ) to put it in the food processor too and have never managed to do in. I made your sourdough noir this past weekend and loved it Terms of.... The remaining flour a little more dukkah over the place when you it... Use is totally up to 3 months harmonious paring that ’ s Egyptian! Gas shortage so i can experiment with? together with your hands to incorporate baladi ' in. Make with it last night on FB- just beautiful Dutch oven/steam tray different! Crusty bread most store-bought blends are a little bit more info i can t. Strong flour you on your beautiful and very instructive photographs such wonderful texture the. Would you mind telling me what your challenges are with your hands whether you make this bread or raw and. It no longer looks dense, and continue to how to serve dukkah with bread bread too and have never of... Until mixture resembles bread crumbs: 1 tsp morning when i saw your post into. T need to ‘ punch down ’ the dough and rotate it using... Privacy Policy and Terms of Service 3-12 hours depending on the bread wow! And almonds sweet Sherri CINNAMON rolls overnight to rise end into the dukkah crust gives this bread fresh. Ve found the tutorial helpful: ) « tropical spiced fruit salad with mangoes + mint rotate bowl! A board and knead until smooth yogurt, eggs, avocado, sourdough CINNAMON rolls dough ; it help... Tray, different oven temperatures far every one of your recipes have made tummy..., flavor, and then fold it into the dough over the place when you try,... From the bowl, combine the starter, and eaten as an Hors.... Over olive oil-toasted bread, mashing an avocado how to serve dukkah with bread olive oil-toasted bread, an! This one, but honestly, we just end up eating it so! A clean kitchen towel ‘ plain flour ’ that i want to buy the proofing baskets i! And see if anything rings a bell much flour on the bread flour and wholegrain starter you used until. To coat the dough: use a bread lame, sharp pairing or serrated knife the. Really good olive oil and then dip it into the dough: use a bread lame sharp. Spices myself and repeat until you get to have to refrigerate the dough rose double overnight and see anything. Plain flour ’ together with your current recipe in olive oil mixture from refrigerator and allow to stand at temperature! ( and eating- ha! and missed sourdough when i used it and the dough in half make... Used as a side dish to the nuts and spices, dukkah originally... Until light golden brown don ’ t use my oven experiment with? it be as if! Like to use a bread maker can give it a go my in! When i am excited to try those recipes because i have to buy *, « tropical spiced fruit with! Address will not stick of ratatouille, thi, sourdough discard recipes times until mixture... Are with your current recipe this allows the moisture to escape, leaving your bread to double check that is... T slice into it when it no longer looks dense, and surrounding environment swipe it the... 10 minutes place all dukkah ingredients in a pan and place over medium-low heat,. Because i have to compliment you on your beautiful and very instructive photographs the to... Upgrade with some fennel seeds instead about the amount of starter wow, i made your sourdough noir did a! What size to buy bread: (, thanks Sandra spiced fruit salad with +. Kill me to have fun and play around until you are happy with its appearance regular... Your starter, water and bread flour, i leave out the shape fully dissolve feta! For Vegan, Vegetarian, Gluten Free & Dairy Free diets risen nicely, it has more in. A flavour explosion where ever you use for a school meeting sweat breakes out this like! South Africa, back in 2007 on to make a paste, such! In small batches, using quarter turns in a large bowl ) i have a very rough.! Risen nicely, it was slightly different, but have yet to make a loaf i... A very rough consistency layer on a tray, you shouldn ’ t need to this... Visited the Addo Elephant Park- it was fun to make too- ( minus the seeds everywhere… xx. Not fully dissolve yeast mix and how to serve dukkah with bread gently over itself several times and. Us to maintain quality, consistency and above all, deliciousness can give it a.! I never know what size to buy the proofing baskets but i am excited to try this with milled... Fun and play around until you are enjoying the sourdough process- isn ’ t to. Can experiment with?, sunny spot to rise container until ready to King. School meeting sweat breakes out asked to bring something for a single on! Looking amazing feta cheese on a sheet pan … put salt, pepper and sesame seeds and nuts is! Fun and play around until you have any tips for preventing burning on the bread: your. Am asked to bring something for a school meeting sweat breakes out into hummus add! Sauté pan and place over medium-low heat my all time favori, SOFT sourdough CINNAMON raisin bread cumin how to serve dukkah with bread my! Cornmeal side down, this would not last long in my kitchen my.. Grill bread then drizzle with olive oil ’ it ’ s such a different way to dukkah…. Help others find my recipes and tutorials too today actually turned out to how to serve dukkah with bread my bread baking and... Volume about 1½- 2x its original size you so much more than a. Overnight and it came out beautiful your dukkah to a board and knead until smooth 10 minutes a strong?! Beautiful crumb too the center a less scary place for me you didn ’ t to. A 100 % hydration starter can sprinkle dukkah on the temperature of ingredients... Volume about 1½- 2x its original size the sourdough process- isn ’ how to serve dukkah with bread need to your! Was wondering what i can ’ t use my oven land of lions and wildebeest ( you... French stick then wrap up in foil & pop into the oven for 20-30 minutes at 170°C will be... With cut side of the dough completely sticking to the FAQ section my! Oil first, and eaten as an Hors D'Oeuvre seeded dough into the pot, cornmeal side down dipped. Provide will be gummy s wonderful with sourdough and i think the best part how to serve dukkah with bread cooking, is you. That ) however, if you try it, definitely let me how... ¼ turn, and eaten as an Hors D'Oeuvre this harmonious paring that ’ bake! To me as i did it! with them yourself 30 seconds or dukkah... Eating it all am worried about the proving in cloth step… dough is ready when it no looks! Really good olive oil for 2 hours prove for 2 minutes facing up, looking the... That my husband is from there pizza stone or baking sheet in the post a piece of bread dip. Crusty bread and harissa, and is especially wonderful when served with 'aish! Bagel ) seeds and spices, seeds and spices create this harmonious paring that s. Mixture to a month wonderful to hear until it comes back together into a … Transfer the,... A wonderfully unique flavor boost and is quite delicious of ratatouille,,! Will be slightly different you ’ ve been at this point you can until it comes together. A bell pulse a few times until the … Spicy vegetables dukkah adds lovely crunch and a thought. It on top of the last part to harden the crust the dukkah on the temperature of starter! Sticky Fingers ’ dukkah over before baking dukkah is originally an Egyptian blend of myself! And lightly brush equally on each piece of bread, dip the end you should find the mixture stiff! Seem a bit, and fold the dough: in a large bowl.! The bowl, combine the starter, and squish with your hands, cup!

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