Moroccan Sourdough Bread, Ksra Bread, Sourdough Bread, Sourdough Starter, Bread Machine Recipes, Bread Recipes

Moroccan Sourdough Bread - Ksra Bread
Bread Machine Recipe

Custom Search

Ksra is a Moroccan Anise Flatbread served usually as a midday meal. It is very similar to Indian Naan. Using this bread machine recipe makes it even easier to make.

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes for your bread making.

Moroccan Sourdough Bread - Ksra Bread

1 cup sourdough starter, room temperature*
3/4 cup lukewarm water
2 tablespoons olive oil
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon anise seeds
1 cup whole wheat flour
2 cups bread flour or unbleached all-purpose flour**
1 teaspoon Instant Active Dry Yeast

* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.

** The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Kneading Dough Hints & Tips:

Lightly dust your work surface with all-purpose flour or bread flour. Place a small mound or a measuring cup of flour near the work surface as you will use this flour to sprinkle over the dough as you knead to prevent sticking. Also lightly dust your hands with flour to keep the dough from sticking to you.

Gather the dough into a rough ball and place on your floured work surface.

When you knead, you will use only the heels of your hands. Push down on dough with your hand heels.

Fold the dough in half. Turn the dough about 45 degrees and knead with your hand heels again. Continue to knead, fold and turn the dough for the required length of time or to the consistency suggested. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back.

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.

Place the dough in a lightly oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).

Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
Cool or Refrigerator Bread Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread.

After dough has risen, remove from bowl, and place on a lightly floured board. Knead in flour to feed it one more time before baking. Shape dough into a oval shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new Silicone Baking Mats instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.

Preheat oven to 350 degrees F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 25 to 30 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

I, personally, use the Thermapen 5 Thermometer shown in the photo on the left. Originally designed for professional users, the Super-Fast Thermapen is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer.

Makes 1 large loaf.