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.
