Moroccan · Bread
Multigrain Country Bread
A robust everyday loaf combining wheat, barley and a little cornmeal or oats — the practical bread of rural Moroccan kitchens that used whatever grains the land gave. Dense, nutty and satisfying, with a thick crust, it keeps well and is made for tearing into a shared tagine.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 8
- Level
- Medium
Ingredients
- 250 g bread flour
- 150 g whole wheat flour
- 60 g barley flour
- 40 g fine cornmeal
- 1 1/2 tsp salt, 1 tsp sugar, 7 g dried yeast
- About 340 ml warm water
- 1 tbsp olive oil
Method
- 1
Combine the flours
Mix all the flours with the cornmeal, salt, sugar and yeast.
- 2
Knead
Add the water and oil and knead 10 minutes; the mixed grains need thorough kneading to build structure.
- 3
Rise
Cover and rise about 1 hour 15 minutes; mixed-grain doughs rise slowly.
- 4
Shape and prove
Shape into a round, flatten slightly, dust with flour and prove 40 minutes, then slash the top.
- 5
Bake
Bake at 220°C for 30–35 minutes until deep brown and hollow-sounding underneath.
Chef's tips
- The low-gluten grains make a denser loaf; do not expect it to rise like an all-white bread.
- A longer, cooler rise gives the mixed grains time to develop a fuller, nuttier flavour.
Frequently asked questions
Can I change the grain mix?
Yes — this is a use-what-you-have bread; keep at least half strong wheat flour so it holds together and rises.
How long does it keep?
The dense crumb and thick crust keep it good for three to four days, and it toasts beautifully after that.