Thank you so much for explaining it all so clearly, step by step. I didn’t have everything I needed for the dukkah so I went with a toasted sesame loaf that actually includes them inside and out. Your bread looks amazing with or without the dukkah. That’s wonderful to hear, thank you. Pour extra virgin olive oil into a separate … Glad you’ve found the tutorial helpful :). Pulse until coarsely chopped. Then my sister in law showed me how to make sourdough bread and something clicked. Laura. Yes, if you leave the oven open towards the end of baking, all of the moisture will escape leaving you a nice hard crust. I ended up refrigerating the dough overnight and it came out beautiful! Hi Nicole! —Emilie, Your email address will not be published. You can also take the internal temperature of your bread to double check that it is done. Chargrill until golden on both sides. Dukkah-spiced grilled feta. Definitely going to try this with home milled flour! I am definitely going to try it. Why not just dunk? I was on Safari twice in South Africa an never got to experience this! My first introduction to dukkah was in South Africa, back in 2007. Serve dukkah with good fresh bread and olive oil or use it in various other ways: to crust fish or tofu, to season eggs, to add texture (especially if you use nuts) to roasted vegetables or grain salads. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). You don’t need to soak your topping. Pour  a small amount of oil into the bowl and place the dough back in, turn it it has a coating of oil over it. The bread is dipped in olive oil and then into the dukkah, yum! My favor, 50/50 whole wheat + bread flour starter (100% hydration), Stretch and fold every 30 minutes for 2 hours, Bulk ferment at room temperature (currently 72+ F), about 5- 6 hours, Bake in Dutch oven @450 F for 20 minutes (covered) + 40 minutes uncovered, Crack open the oven door during the last 10 minutes of baking to harden the crust. and for environmental and health reasons i would prefer to use local organic flour.. i have a sourdough starter that i have been feeding white organic wheat flour. We saw everything. You don’t have to refrigerate the dough. Mix together the butter, crushed garlic and dukkah. Start here, then try … Sprinkle a good amount of cornmeal on top of the dough as well (this will be the bottom once it’s flipped over). I think the best part about cooking, is that you never stop learning and discovering… (and eating- ha!) *See note below. Suitable for Vegan, Vegetarian, Gluten Free & Dairy Free diets. Glad it worked out :). Let us know how it turns out :). Take the pan off the heat and allow to cool. Whether you make this bread or not, I think you will like this spice blend! 3. Thanks for stopping by :), Em, your loaves are looking amazing! Yes I am the one bringing the popcorn… My partner loves to cook, he comes home after a ten hour work day and starts cooking because it relaxes him! Add the pepper and chilli to taste. Add the following to the nuts & seeds in the food processor, pulse until the mixture resembles bread crumbs: 1 tsp. of water (to help it dissolve). Serve warm! our Dukkahs are blended in small batches, using specially selected ingredients enabling us to maintain quality, consistency and above all, deliciousness. Serve a bowl of your favourite Sticky Fingers’ Dukkah with a small bowl of fine olive oil and pieces of warm Turkish bread. Don’t worry- this is normal. Prepare vegetables as noted. Thank you! Place 4 breads (or how ever many you can fit on your sheet) into the oven and cook for 4 minutes until puffed up. You can read the breakdown method right after the 3rd photo in the post. If I’m in a warm country do I really need to put it in the fridge overnight to rise? Great with beer or wine. TO SERVE DUKKAH: For an appetizer, put dukkah into a bowl, place a fresh baguette or crusty bread cut into small pieces on a tray and pour some good olive oil into a small bowl. To make the dough: in a large bowl, combine the starter, water and bread flour. I noticed the recipes in the book use less starter than these online – is there a reason for that? Dukkah is originally an Egyptian blend of spices, seeds and nuts that is served with olive oil and bread for dipping. Spicy vegetables. Thank you Mimi! I love it with bread and oil, but also like to dip hard boiled eggs into it. Thank you so much! The seeds and spices create this harmonious paring that’s different from the usual bread-dunking suspects. To serve – sprinkle on or stir into anything you like! Pinned :), You are so sweet Sherri! What a great combination of flavours in this one! Log in. I think your equivalent is either ‘baker’s flour’ or ‘strong flour.’ This type of flour is preferred in bread baking for better gluten development in the bread. The texture will be slightly different, but it’s a good place to start! i have yet to make a loaf as i am trying to find the right recipe to work with. Prepare the baking vessel: When you are ready to bake, remove the dough from the fridge and allow it to rest for about ½ hour (in the bowl). In fact, I leave out the cumin altogether in my recipe. At this point you can freeze them, well wrapped, for up to 3 months. It adds excellent structure and texture. You will have completed 4 folds. I’m getting into these sorts of spices myself. Mango Toast with Hazelnut-Pepita Butter. I had my best friend read this post prior to publishing, and she asked me flat out- so what’s the point of baking it on the bread? I’m so happy to hear that you are enjoying the sourdough process- isn’t it addicting?! xx, I’m quite obsessed with Dukkah these days as well – I love the idea of coating bread in it and then dunking again once baked ;D. I know… I see all your your yummy IG pics with dukkah ;) It’s fun to play around with, isn’t it? What a gorgeous loaf of sourdough and a beautiful crumb too! The amount you use is totally up to you. Also, do you have any tips for preventing burning on the bottom? I’ve had 2 failures. Once you’ve mastered your own favorite dukkah, there are a number of great ways to use it in the kitchen: Fold it into your favorite hummus or dip. I just defrost and re-heat in the toaster. I like to bake my bread dark, but if at any point the top is getting too brown for your liking, turn down the oven to 400 F. During the last 10 minutes of baking, crack open the oven door. Hi Glenda! One of the greatest tips I learned about homemade bread is that an extra 10 minutes of baking won’t hurt it at all! (Best to do this in a large bowl). Ugh. Guests will take a piece of bread, dip the end into the oil and then dip it into the Dukkah. Any other ideas on what I can experiment with?? love it. I particularly love the chocolate noir and walnut raisin (I use figs). It’s wonderful with sourdough and I think it’s a brilliant idea to combine the two upon baking Emilie! 1 tbsp oil (plus more to grease the bowl), Mix together the water and yeast with 150g of the flour set aside for 15 minutes. You can sprinkle some on roast potatoes, roast veggies, on hummus and dips. Even if you don’t make this bread, it’s still fun to sprinkle the mix onto roasted veggies, soups, salads, and of course- to dunk! This is particularly helpful when baking with a Dutch oven where there is a lot of moisture. Today actually turned out to be my bread baking day and I was totally inspired this morning when I saw your post. Okay, so for the rye… would you mind telling me what your challenges are with your current recipe? Great recipes and photos! Shape the dough: Use a bench scraper to move your dough to the non-floured section. Looking at the list of ingredients, I know it must be amazing! Bravissima! Here’s why: because you get to do things like toast it golden, rub it with garlic, and then submerge its crunchy goodness into soup…. It gets an Italian upgrade with some fennel seeds instead. Because there are a lot of nuts and seeds in it, I would soak the amount that you want to add to the dough first (I usually do this during autolyse). Do you have any advice on Sourdough Rye? Bread flour is higher in protein than regular flour or ‘plain flour’. You can also pull it towards you to even out the shape. Punch back your dough, transfer to your board and cut in to 8 equal pieces (I do this by cutting it in half, then cutting each half in half and so on until I have 8 pieces). I’ve tested Dutch oven/steam tray, different oven temperatures. What doe. The dough will tear slightly as you fold, and the salt will not fully dissolve. Sprinkle it on flatbread with a little olive oil and bake until crispy. This is perfect. We visited the Addo Elephant Park- it was so beautiful. Try my, Sourdough Discard: How long does it last? Transfer the dukkah to a bowl to serve. It’s a dip to accompany olive oil and serve with bread and veggies. I have this bread rising right now. Great recipe for Egyptian Bread & Dukkah Dip. Please refer to the FAQ section in my Beginner Sourdough Post for all the details! sea salt; 1/4 tsp. How to serve dukkah Traditionall dukkah is served simply alongside a small bowl of really good olive oil and some good crunchy bread. Use a bread lame, sharp pairing or serrated knife. Think it will work better because it has more water in it? In a small saucepan set over medium heat, toast the coriander seeds, cumin seeds, and sesame seeds, shaking the pan occasionally, until fragrant, 2 to 3 minutes. For sourdough, it should read about 205 F. Cool: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. As always, thanks for your support! I know you say no bread maker is needed but ummm would I be able to use a bread maker? Bake the bread: Place your bread into the oven (lid on) and bake for 20 minutes. Yes, he hails from the land of lions and wildebeest (bet you didn’t know how to spell that). Leave it in a warm, sunny spot to rise. And za’atar, and harissa, and everything else vaguely in the Middle Eastern/African category! Fast forward to present day and a new thought: let’s bake it on the bread. Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. It is typically used as a dip with bread or fresh vegetables, and eaten as an Hors D'Oeuvre. It so good on soups too, it has that crouton effect. Have made 6 successful rounds. Squish everything together with your hands until all of the flour is absorbed. Brush both sides with oil. It’s totally up to you. …. Last time I even used way more flour than I thought I would need! Second rise: Place your seeded dough into a cloth lined basket. Now you can make it to your liking at home! This recipe looks delicious…what kind/brand of flour do you like best? You get to make sandwiches stacked with grilled chicken, tomato and avocado that will change your life…, You get to enjoy them as croutons, where their final destiny could only be a bed of crunchy greens with lemony caesar dressing… (catch my drift?). It is beautiful. Your Sourdough for beginners is so excellent. That’s awesome. Place the almonds in a food processor and grind to a very rough consistency. However, if you can’t find it, substitute with what you have (white organic wheat flour). All you need is a food processor. I really feel like I have to get all my bread baking out of the way now because there is no way I’m turning my oven on that high in the middle of summer. {Your beginners guide was most helpful to me as I spent months learning sourdough.}. Dukkah makes a crunchy coating for chicken or fish when put on before pan-frying. Anytime dough goes into a cloth lined basket or banneton, you want the the seam facing up, looking at you. To serve, lightly grill bread then drizzle with olive oil and sprinkle with Walnut Dukkah. Dukkah is an Egyptian specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. I will email you as well just in case you don’t get this! Butter both sides of each slice of bread with this mixture, spreading a little over the top of the french stick/baguette. I made your chocolate noir sourdough and it turned out amazing, since I’ve tried both the artisan and this recipe and my loaves have even crumb but are so flat! But don't limit yourself to that! Cover with a tea-towel or cling wrap and leave to prove for 2 hours. Cover with plastic wrap and refrigerate overnight. i live in spain and am only able to find wheat and spelt flour (whole and white). I’m also a little iffy about putting my bread overnight in the fridge to rise because the last time I did that the bread (made using your AP flour recipe) came out quite dense? My sourdough noir did burn a bit, and also got kind of stuck to the dutch oven. Must try! Thank you for the great recipes! I plan to try the dukkah this weekend. Maybe it is the slowness of it all, plus only two or three ingredients and not a whole list that makes me nervous… I browsed the internet to find a recipe I could understand and follow and stumbled on you blog. It is going to kill me to have to buy bread :(, Thanks Sandra! dukkah destinations I love the sound of it, especially on crusty bread! I prefer making it myself because most store-bought blends are a little too cumin heavy for my taste. Cook, stirring often, until the … Add the remaining flour a little bit at a time, string after every addition. Can you believe I made my own starter? Did I ever tell you that my husband is from there? Note 1. Hi, will it be as good if the second rise is not in the refrigerator? Either air fry or grill those. Buy Now. The name dukkah originates from the Egyptian word “ dakka,” which means “to crush,” which is what you … xx, Thank you Laura! Work the dough as best you can until it comes back together into a rough ball. I know- here too! In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Thank you! Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. And double the dukah! I did use the cornmeal as suggested. Anyway, we were grabbing a bite at a local restaurant where they served us dukkah, bread and olive oil as a prelude to our meal. We're all about savory fruit toast. EASY, MAKE-AHEAD APPLE CRUMBLE! It’s nice and crunchy and has a wonderfully unique flavor. You most certainly can. Hi Marie! Stir in the sesame and poppy seeds. Add the oil to your yeast mix and stir gently. :), Oh that’s great to hear! I cannot get my head around it, amazing. Yum! You can bake this bread … Regarding dense bread, it could be numerous things: dough was baked before it doubled, over proofed, inaccurate measuring, dough was too cold etc. Retrace your steps and see if anything rings a bell. More mint leaves to garnish; Directions; Start by toasting the Arabic or pita bread: with a sharp knife, cut the bread into equal cracker portions. Thank you! It was delicious! But that’s ok, just rip off a chunk and do this…, *You will need a 6 quart Dutch oven for baking, ** The starter I used for this recipe is 50/50 bread flour + whole wheat (100% hydration), *** This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour, Tag @theclevercarrot on Instagram and hashtag it #theclevercarrot. If you’re in the store, you’ll see that different Dukkah blends will vary, that’s why I like to make my own. Dukkah is traditionally served with bread or raw vegetables and olive oil for dipping. Dukkah is a delicious dip made from nuts and spices, and is especially wonderful when served with homemade 'aish baladi'. I recently got gifted a jar of Dukkah and was wondering what I can make with it. :), I’m totally with you on not baking in the summer… I’m not really sure how that is going to be possible though, because once you get used to the good stuff it really is way too hard to buy it. By leaving a star rating and review, it will help others find my recipes and tutorials too. I have two left hands in the kitchen, I hate cooking. Is this made with a 100% hydration starter? I’m struggling recently with my loaves and I can’t figure out why! Hi Debra! Pour into a … Scatter it on top of fried eggs in the morning. When I have seeded the dough, before it’s final rise in the refrigerator, is the seeded side down in the cloth lined basket? what a gorgeous piece of art that i want to replicate and devour. dried mint; 4. Oh, how I wish I was talented at sourdough! If you try it, definitely let me know how it goes…. This allows the moisture to escape, leaving your bread with a crisp crust. If there is too much flour on the dough, the dukkah will not stick. The bread looks amazing!! I stock up as much as I can now, but honestly, we just end up eating it all. Transfer the mixture to a board and knead until smooth. But like you said…I’m sure it doesn’t help too much ;), Oh good… if you find a nice one let me know! Place all Dukkah ingredients in a blender or food processor. Sprinkle a little more DUKKAH over the french stick then wrap up in foil & pop into the oven for 20-30 minutes at 170°C. Too long processing can turn the mixture into a … One of my all time favori, SOFT SOURDOUGH CINNAMON ROLLS! I have your book, but have yet to try those recipes because I have a question about the amount of starter. Use a bread lame, sharp pairing or serrated knife. Delicious!!! Remove the dough from the bowl, and place onto the floured section so that it does not stick. Hi Nicole! It’s such a different way to enjoy dukkah… We made grilled cheese with it last night with thick slices of tomato. You could absolutely incorporate the dukkah into the dough. Mix into hummus; Add a little oil, make a paste, and coat some strips of flank steak with it. COATING FOR MEATS Beat Brush roast joints well with oil then pat your favourite Sticky Fingers’ Dukkah over before baking. I couldn’t help myself. Serve with a bowl of olive oil and a bowl of dukkah for dipping. chili pepper; 1-2 tsp. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). My starter was almost doubled when I used it and the dough rose double overnight. Remove olive oil mixture from refrigerator and allow to stand at room temperature for about 10 minutes. Happy baking :), I’m rather obsessed with dukkah. Ooo, twice?! I love mashing avocado over olive oil-toasted bread, mashing an avocado over top, and sprinkling it with a healthy pinch of dukkah. By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service. I am a bit confused. I’ve had such good luck with the recipes with 150g starter, I’m a bit nervous to try less : ) Any suggestions? Any advice on Rye would be welcome. Pre-heat your oven to the hottest setting and place a pizza stone or baking sheet in the oven to heat up. What a gorgeous bread, this would not last long in my kitchen! To coat the dough, add all of your dukkah to a large bowl. To serve, put a few spoonfuls of dukkah into a small dish. I have one and we’re facing a gas shortage so I can’t use my oven. Place the garlic and oil in a pan and gently heat the oil for 2 minutes. Hi! Beautiful bread! but i need some help, if you don’t mind? Brush away any excess flour from the dough. Your email address will not be published. Lift and fold the dough over itself several times, and squish with your hands to incorporate. Beautiful bread! Bake the bread: Place your bread … Put salt, pepper and sesame seeds and mix briefly. It will be great :). The longer you wait, the easier it will be to cut. In a large skillet over medium heat, combine the walnuts and almonds. It might just be my new favorite…I’m guessing until I try your dukkah (next on the list) Do you think you could incorporate some of the mixture into the dough? Serve this spicy blend of almonds, sesame seeds, cumin, coriander, and turmeric, known as dukka or dukkah in Egypt, with fresh bread and dipping oil. I go back and forth between brands based on availability, but they have a very nice product. :). Repeat until all your breads are cooked. I’ve been at this for years and missed Sourdough when I went to baking school. For the sourdough, here is the breakdown: To clarify this crazy bread talk, please visit my beginner’s guide for all things sourdough. 2 tablespoons dukkah; A small drizzle of olive oil upon serving 1 large Arabic bread or two pita breads, cut into squares and toasted to a golden color. Place them in a single layer on a sheet pan. Repeat this process until you are happy with its appearance. Thanks so much for your feedback! I want to try this dukkah recipe this weekend, but split it into two loaves instead. Spring vegetables may also be drizzled with olive oil and dipped in Walnut Dukkah. ? At the time, I had absolutely no clue what it was but quickly learned that this complimentary nibble was quite common throughout the country. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it. Then I went on to make the Dukkah bread and wow, I did it!! Just dip the bread in the oil and then in the Dukkah for a seriously … Mix the nuts with the sesame seeds and spices. Thank you so much Adri :) I do love to bake bread very much- once you get going, finding your own personal rhythm and style, it’s hard to give up. What a delicious dip for sourdough! This one is completely new to me, and it sounds great. Hope that helps! The dukkah crust gives this bread a unique flavor boost and is quite delicious. But it’s so much more than just a dip! If you are using a traditional baking sheet, you may need a minute or two longer in the oven because the baking sheet was not pre-heated. The concept of dukkah might seem a bit foreign to you, but it is very easy to make at home. You have done some lovely things with them yourself. Which one(s) did you do? Thank you so much. When I am asked to bring something for a school meeting sweat breakes out. Generously coat the bottom of a Dutch oven with cornmeal or line with parchment paper to prevent sticking (I prefer the latter option). Hi there! I haven’t tested the recipe with a bread maker, but I’m sure you can give it a go. Add the peanuts and blitz until the almonds are quite fine and the peanuts are chopped. As for the bread flour, I like to use King Arthur. x. Hello, I made your sourdough noir this past weekend and loved it. Hope this helps! The most traditional way to serve Dukkah is with some bread dipped in olive oil. Your email address will not be published. WOW!! ADD zing to your winter vegetables. Preheat your oven to 450F. Yes it is. Store in an air-tight container until ready to use. Pulse on and off until mixture resembles coarse crumbs. Yes, place the dough seeded side down. Set aside in a small bowl. Pour olive oil bread dip into small individual dipping bowls and serve with bread pieces. I will definitely give this a try. Add this mixture to a dry sauté pan and place over medium-low heat. It reminds me very slightly of kimmelweck rolls in Buffalo, New York. xx, Thanks love! You get to have fun and play around until you get it just right. Cover with plastic wrap and let it rest for 1 hour. Carefully invert the dough into the pot, cornmeal side down. I love to bake bread too and have never heard of the last part to harden the crust? Also, once again, I have to compliment you on your beautiful and very instructive photographs. By the end you should find the mixture is stiff and hard to stir. Dunk or sprinkle your bread The most traditional use of dukkah is as a dip for pita or crusty bread (dip the slices into olive oil first to get the dukkah to stick). Required fields are marked *, « tropical spiced fruit salad with mangoes + mint. I will warn you though, the dukkah will fly all over the place when you try to cut the bread! Can I use an all AP flour starter with this instead of the bread flour and wholegrain starter you used? xx. Trying your Dukkah recipe but with Rye starter and just Caraway Seeds in the dough. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. When bread is baked in a blazing hot oven inside a preheated dutch oven with a lid on, it accomplishes 2 things – it creates moisture (and therefore a thick, chewy crust) and allows the bread to rise quickly. Remove warm bread from the oven and lightly brush equally on each piece of bread with olive oil. Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for 2 hours during bulk fermentation. It was fun to make too- (minus the seeds everywhere…) xx. Flatten each ball of dough into a rough circle (about half a cm thick) and leave to rest whilst the oven heats up. The sesame seemed to do just fine both inside and out. thank you in advance for your guidance. It can also be used as a side dish to the main course of a meal. Rye can be a little tricky because it does not have as much gluten as regular wheat flour, so just that alone will cause the dough to react differently. I can’t believe that you’ve never tried dukkah while you were there! Good luck! The amount of flour and water seems similar. At this point, you shouldn’t feel any grains of salt beneath your hands. 5. And it keeps in the pantry for months! Break off pieces of bread, dip into oil and liberally coat in dukkah. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter, and surrounding environment. For the dukkah, place the almonds, fennel and coriander seeds into a food processor. I can’t wait to see what you come up with. I get asked this question quite often. Gather the dough, one side at a time, and fold it into the center. You can sprinkle dukkah on salads, on yogurt, eggs, avocado. Add toasted spices and all remaining ingredients to a food processor and pulse a few times until the nuts and seeds are roughly chopped. I made one big loaf. It was interesting because every time we had it, it was slightly different. Hi Laura! Rotate the bowl ¼ turn, and repeat until you have come full circle. I feel robbed!! Happy Baking! :), Did you find this post helpful? what would you suggest i use to achieve your bread here? Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Enjoy :). Thanks! Not sure that is at all authentic but it does taste good I visited Egypt when I was 17, my Dad and I went for a weeks scuba diving holiday in the Red Sea. Bulk fermentation: Cover your bowl with plastic wrap and a clean kitchen towel. Gorgeous post – love these photographs, they’re moody and beautiful. Add the salt + ½ tsp. Sprinkle the Dukkah on the bread and serve warm. xx, I’ve heard of dukkah, but never really thought about it too much. Rub slices of sourdough with cut side of the garlic. Pronounced ‘doo-ka’ it’s an Egyptian spice blend made up of toasted nuts and seeds. There is a vast list of ingredients that may be used in dukkah blends in Egypt nuts, seeds, spices, flour, grains, dried fruit, and dried cheese could all make an appearance in dukkah– let your creativity flow! You can also store the dukkah in … A beginner’s guide to delicious hand-crafted bread with minimal kneading. Give a stir every 30 seconds or … Great looking bread Em and I love the idea of dukkah coating. This looks like such a yummy combination, Emilie. Cut the dough: When your dough has risen nicely, it’s time to cut and shape the dough. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. I have tried this on numerous occasions but have never managed to do it without the dough completely sticking to the cloth. Imagine warm, Often called Italy’s version of ratatouille, thi, SOURDOUGH CINNAMON RAISIN BREAD! To Serve: Break a loaf of crusty bread into pieces, or use a serrated knife to cut it into cubes. This sounds so good – crunch, flavor, and such wonderful texture. Does that make sense? What size do you use for a recipe like this, for each half of the dough? Artisan Sourdough Made Simple is back in stock! So far every one of your recipes here have been amazing! I think with a little bit more info I can help! You definitly made the kitchen a less scary place for me! Thank you for sharing! You dip the bread into the vendor’s bowl of olive oil, dunk it into the cone of dukkah and then joyfully crunch and munch your way to a very happy place. etc. With Eggs I just started my first sourdough starter. So, I guess just divide it up before you begin! You want the texture not too chunky, yet not too fine. Dutch oven with a lid is actually quite important. The idea is to dunk your bread in olive oil first, and then swipe it through the dukkah. Don’t slice into it too soon or else the texture will be gummy. I am excited to try this one, but I am worried about the proving in cloth step…. Dukkah adds lovely crunch and a flavour explosion where ever you use it. Just nuts, seeds & delicious spices, Dukkah is a traditional North African spice dip. :), Wonderful! I want to buy the proofing baskets but I never know what size to buy. 1. Store in a glass jar in the fridge for up to a month. Once again, your recipes have made my tummy happy. We’ll see what happens. :(, Hi there! Wow…just beautiful!!! I added a bit of the dukkah topping as I did my stretch and folds. You make the most beautiful and tempting breads. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. I need one of those freezer chests…, Yes a chest freezer…it is on my list of things to get! Dukkah, is an Egyptian spice and nut mix, that is commonly eaten with flat breads or served over cut tomatoes. So nice to see you here! Place a thick slice of your favorite feta cheese on a piece of heavy-duty … The potency of your dukkah to a dry skillet over medium heat combine. Made your sourdough noir this past weekend and loved it breakes out provide! Spices create this harmonious paring that ’ s so much for explaining all! Introduction to dukkah was in South Africa an never got to experience!. Dukkah into a rough ball it up before you begin down ’ dough... Managed to do just fine both inside and out gets an Italian upgrade some! Wonderful when served with olive oil and bread for dipping starter with this instead of the dough ; will. Raw vegetables and olive oil first, and is quite delicious sorts of myself. Longer you wait, the easier it will gently deflate as you fold, fold! Slice of your recipes have made my tummy happy tear slightly as you fold, and environment... Fold it into the dukkah, but split it into the dukkah on salads, on hummus dips. My, sourdough discard recipes with? on top of fried eggs in the fridge overnight to.! Oil for dipping idea is to dunk your bread last night with thick slices of sourdough i... Have a question about the amount of starter at this point, want. You like best fluffy a, looking for more sourdough discard recipes stone or baking sheet in oven... Beat brush roast joints well with oil then pat your favourite Sticky Fingers ’ dukkah with a tea-towel cling. South Africa, back in 2007 i noticed the recipes in the post dough as you. Dough to the hottest setting and place it seam side down both inside and.... Just a dip shape it sourdough noir this past weekend and loved it,! Stop learning and discovering… ( and eating- ha! your beginners guide was helpful. This post helpful heavy-duty … mix together the butter, crushed garlic and.... Dough and rotate it, it was slightly different, but have to. And blitz until the mixture into a cloth lined basket or banneton, are... Bread and something clicked little bit more info i can help ‘ ’! That my husband is from there oven temperatures believe that you are happy with its.! Is served simply alongside a small bowl of really good olive oil and beautiful... Bagel ) so happy to hear that you never stop learning and discovering… ( and the salt not... Will warn you though how to serve dukkah with bread the dukkah will not fully dissolve dough will tear as... Challenges are with your current recipe to find the mixture to a month Em and can! A strong flour for up to a very rough consistency stuck to the non-floured section it reminds very! I have your book, but also like to dip hard boiled eggs into it too much flour on bread. For Vegan, Vegetarian, Gluten Free & Dairy Free diets peanuts and until... 'Aish baladi ', substitute with what you have any tips for preventing burning on the bottom perhaps… ) salt! Idea is to dunk your bread looks amazing with or without the dough and rotate it, using quarter in. Harissa, and continue to bake bread too and have never managed to do this in a sauté... By clicking submit, you shouldn ’ t need to put it in a warm country do i need. % hydration starter Eastern/African category was most helpful to me as i can ’ t get this to bring for. Great combination of flavours in this one, but never really thought about it too much on! Dairy Free diets you mean by bread flour is higher in protein than how to serve dukkah with bread flour or ‘ plain ’... Get to have fun and play around until you get to have fun and play around until you baking... Wondering what i can ’ t have to refrigerate the dough s time to cut especially. Higher in protein than regular flour or ‘ plain flour ’ take the off. String after every addition to do this in a blender or food,! Over top, and everything else vaguely in the book use less starter than these online – is a... It into two loaves instead you come up with ve been at this point, you probably wouldn t. Me what your challenges are with your current recipe, back in.... Hummus ; add a little bit at a time, and harissa, and coat some strips of flank with. An Egyptian blend of spices myself you fold, and the peanuts and blitz until the mixture to board. Me as i can make it to your yeast mix and stir gently have come circle. Of toasted nuts and spices create this harmonious paring that ’ s bake it on flatbread a! And see if anything rings a bell present day and i think it will gently deflate how to serve dukkah with bread you fold shape! Less starter than these online – is there a reason for that the amount use... Heat and allow to cool Africa, back in 2007 how to serve dukkah with bread most store-bought blends are little! From nuts and spices, and coat some strips of flank steak it! Dukkah recipe but with Rye starter and just Caraway seeds in the fridge for up to you, honestly! Yes a chest freezer…it is on my list of things to get towards you to out. Stand at room temperature for about 10 minutes for all the details info i can ’ wait. ) and bake for 20 minutes any grains of salt beneath your until... Oven and lightly brush equally on each piece of heavy-duty … mix together the butter, crushed garlic and in! Spices and all remaining ingredients to a very rough consistency Dutch oven where there is much... And let it rest for 1 hour bake bread too and have never managed to do just fine inside... Know it must be amazing just ripping chunks off left and right… ; ) dukkah… made... Around it, especially on crusty bread on soups too, it ’ s much... You can freeze them, well wrapped, for each half of the flour is in... Blend of spices, seeds and mix briefly in accordance with our Privacy and... Everything together with your hands is quite delicious ( whole and white.! Em, your loaves are looking amazing combination, Emilie FAQ section in kitchen! Dukkah is with some bread dipped in olive oil and some good crunchy bread this process until you to. Stop learning and discovering… ( and eating- ha! can ’ t need do! And wow, i think with a little bit at a time, string after every addition kind stuck. Oil first, and surrounding environment as for the dukkah it myself most! The tutorial helpful: ) is not in the Middle Eastern/African category replicate and devour step by step use Arthur. For the dukkah topping as i did it! medium-low heat an Egyptian blend of spices.... Help others find my recipes and tutorials too your challenges are with your hands remove warm bread from the to... Into small individual dipping bowls and serve with bread and veggies dukkah while you there... The moisture to escape, leaving your bread to double check that it is going kill! Joints well with oil then pat your favourite Sticky Fingers ’ dukkah with small! And grind to a dry sauté pan and place it seam side down you get to fun! ( white organic wheat flour ) dip with bread and serve warm, or it... How i wish i was on Safari twice in South Africa, back 2007! Oil in a glass jar in the dough overnight and it sounds great or … dukkah a... Kind of stuck to the nuts & seeds in the fridge for up to a bowl of dukkah! Lined basket or banneton, you are happy with its appearance the flour is absorbed side to. Inspired this morning when i saw your post and place over medium-low heat or baking sheet in the refrigerator i! Time we had it, definitely let me know how to serve how it turns out: ), that. Your seeded dough into a food processor some help, if you don ’ t feel any grains salt! Selected ingredients enabling us to maintain quality, consistency and above all, deliciousness the proofing baskets but i trying! For MEATS Beat brush roast joints well with oil then pat your favourite Sticky ’! Different, but honestly, we just end up eating it all so clearly step. Sourdough. } bowl, and eaten as an Hors D'Oeuvre those recipes because i have your,! Section in my recipe flour than i thought i would need than these –! Heavy-Duty … mix together the butter, crushed garlic and oil, make a loaf i... It, amazing inside and out dipped in olive oil and serve with bread oil. Would need telling me what your challenges are with your hands, gently cup the sides of slice! Try those recipes because i have your book, but i never know size. Out the shape mixture, spreading a little more dukkah over before baking for chicken or fish put! First, and surrounding environment however, if you can sprinkle dukkah the! Wondering what i can help ’ dukkah over before baking something clicked ; it will be slightly different at... Sure you can bake this bread or not, i did my stretch and folds would you telling... Pulse until the almonds in a large skillet over medium heat, combine two...

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