Name: Whole Wheat Bread (Khubz)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 Servings
Cuisine: Moroccan
Ingredients: 400 g Whole Wheat Bread; 9 g Instant Dry Yeast; 7 g Salt; 16 g Olive Oil; 320 g Water

Whole Wheat Bread (Khubz)

DifficultyBeginnerPrep Time1 hrCook Time20 mins

Ingredients:

400 g Whole Wheat Bread

9 g Instant Dry Yeast

7 g Salt

16 g Olive Oil

320 g Water

About the Recipe:

Very little effort but the result is a tasty , flavourful, and nutritious bread made with 100% whole wheat flour. If you ever struggled with making moroccan bread, start with this recipe !

Here’s How It’s Done:

Scale & gather
- Measure 400 g whole wheat flour, 9 g instant yeast, 7 g salt, 16 g olive oil, 320 g water. Using a scale keeps ratios precise.
- Line a tray with parchment paper (do not grease or flour).
Mix dry → add wet
- In a large bowl, whisk flour to break clumps, whisk in yeast, then whisk in salt.
- Add olive oil and water. Mix with hand or spatula, scraping the bowl sides, until a rough dough forms.
- Cover with a damp towel.
First rise (bulk)
- Proof at room temperature for 1½ hours until puffy.
Prep to divide
- Lightly oil the work surface. Have a small bowl of warm water and your scale ready.
- Wet hands (the dough is sticky). Fold the dough into a loose ball.
Portion & shape
- Weigh the dough and divide into 4 equal pieces.
- For each piece: gently flatten, then fold edges in. Flip seam-side down and rotate/drag against the surface to build surface tension and a smooth ball.
- Set onto the parchment-lined tray. Repeat for all pieces.
Second rise
- Cover with a damp towel and proof for 1 hour (adjust for a warmer/colder kitchen).
- Meanwhile place an empty metal tray on the oven floor for steam.
Preheat & top
- Preheat to 180 °C / 360 °F (top & bottom heat, no fan). (The video mentions “280 °C / 360 °F” — use the 360 °F ≈ 180 °C equivalence.)
- Spray dough with water and sprinkle wheat bran generously.
Bake with steam
- Place the tray on the middle rack. Pour boiling water into the bottom tray and close the door immediately.
- For the first 15 min, spray water inside the oven every 3 min to keep the crust cool so the loaves rise.
- Remove the water tray, move bread to the lower rack, and continue baking until 35–39 min total.
Finish & cool
- For a darker, crunchier crust, bake to the full 39 min; otherwise remove a few minutes earlier.
- Transfer to a wire rack and let the loaves cool. The crust should be lightly crunchy and the crumb soft and bouncy. Serve warm and enjoy.

Notes & Swaps

Hydration: If your flour is very whole-grain/coarse, add 10–20 g more water as needed to get a tacky dough.
Steam options: No sprayer? Place a towel in the water tray (pre-wet, heat-safe) to boost steam; remove after 15 min.
Yeast: 9 g instant ≈ 11 g active dry (bloom in part of the water if using active dry).
Toppings: Add sesame, nigella, or extra bran after spraying.
Crust control: Fan/convection will dry the crust faster—use conventional heat for better spring.
Freeze: Cool completely, wrap, and freeze up to 1 month. Recrisp at 180 °C for 8–10 min.

Whole Wheat Bread (Khubz)

Here’s How It’s Done:

Notes & Swaps

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