It took me a couple of goes, but I have finally mastered making bread. This recipe makes a light loaf and is flavoured with dukkah. I actually used an Australian version of dukkah called Ockkah by Herbie’s Spices, but either would work well here.
Occkah contains Hazelnut, Sesame Seed, Coriander Seed, Pistachio Nuts, Wattleseed, Cumin Seeds, Sea Salt, and Native Pepperberry. Whereas Dukkah contains Hazelnut, Sesame Seed, Coriander Seed, Pistachio Nuts, Cumin Seeds, Salt, and Black Pepper.
The resulting loaf gives a beautiful aroma and is best suited to savoury toppings, or serve simply with a drizzle of olive oil.
Dukkah bread recipe
50g packet of dukkah or Ockkah
3 1/4 cups white bread flour
7g dried yeast
2 tsps salt
2 Tbsps olive oil
300ml warm water
- Put the flour into a bowl and the yeast on one side and the salt on the other side. Roughly combine. Add the oil and mix until combined.
- Pour in 200ml of the water and the dukkah, and combine. Gradually add the rest of the water until the dough just forms a ball and no flour is left on the side of the bowl.
- Knead well (15-20 minutes) until the dough is stretchy. Cover and leave in a warm place until double in size – about 45 minutes.
- Towards the end of the rising time preheat the oven to 220 degrees C.
- Knock back the dough and form a ball onto baking paper on a baking tray.
- Bake for 30-35 minutes.
Thank you to Herbie’s Spices for providing a sample.