Khobz eddar

Name: Khobz eddar
Prep time: 25 min
Cook time: 30 min
Total time: 145 min
Yield: 10
Cuisine: Algérie
Ingredients: 350 g wheat flour; 150 g fine durum wheat semolina; 250 ml pasteurized whole milk; 100 ml water; 50 g shelled egg; 40 g sunflower oil; 20 g sugar; 7 g dry baker's yeast; 8 g salt; 15 g sesame seeds; 5 g nigella seeds

Khobz eddar is a homemade oven-baked bread. This version combines flour and semolina, with a seed-topped surface.

Ingredients

350 g wheat flour
150 g fine durum wheat semolina
250 ml pasteurized whole milk
100 ml water
50 g shelled egg
40 g sunflower oil
20 g sugar
7 g dry baker's yeast
8 g salt
15 g sesame seeds
5 g nigella seeds

Preparation

Mix flour, semolina, yeast, and sugar. Add milk, water, and beaten egg, then incorporate oil and salt.

Knead for 10 minutes until a supple dough is formed. Cover and let rise for about 60 minutes, away from drafts.

Shape a round loaf on a lined baking sheet. Flatten slightly and spread sesame and nigella seeds, pressing gently.

Let rise for another 30 minutes while the oven heats to 190 °C. Lightly score the surface without expelling all the gas.

Bake for 25 to 30 minutes, until golden brown and the crumb is cooked. Let cool on a wire rack before cutting into ten portions.