Delicious and simple Dukkha sourdough bread made with Egyptian spice blend Dukkah on the seasoning crust. Which is really flavorful with nuts and spices.
After a short visit to India I am in a lazy mode, and to get back to my original self, I decided to start work with my sourdough. They are my best buddies, always motivates me to bake something. I baked a sourdough that too Dukkha Sourdough bread.
I have seen this recipe in Clevercarrot blog. As usual I changed the ingredients in both bread and Dukkha seasoning and made this bread. Dukkha is the Egyptian spice blend made with nuts and spices, some uses hazelnuts. I don’t have it in my hand, instead used almond. This is unique spice blend served as dip for bread and olive oil.
Dip your bread in the oil, then in the dukkha – a perfect appetizer, snack, or healthy breakfast in the Middle East. Dukkha blend is also ideal for crusting poultry or fish. As spice and seasoning fanatic, I love to experiment new spice blends.
From now on I am going to try to bake one sourdough bread a week, thus trying to improve my scoring skills as well as bread stencil skills. I always think but not put on practice, this time I am going to make it happen.
This is simple crusty bread with dukkha seasoning on the crust, maybe I think I can incorporate into the bread next time. First day make the dough and shape. Then next day bake the bread.
If you like sourdough bread, then give it a try you will love it. Once you get a hang of making and baking sourdough you will like it. Artisan bread are easy to make once you get to know it. Why wait, start your own sourdough starter, after 10 days you can start baking delicious bread with it. Next sourdough bread I am planning to make is with chocolate chip and blueberries. So, stay tuned.
Dukkah Sourdough bread
Ingredients
- Dukkah
- ½ cup whole almonds
- 3 tablespoon sesame seed toasted
- 2 tablespoon coriander seeds
- 2 tablespoon pistachios toasted
- 2 tablespoon cashew nuts toasted
- 1 tablespoon cumin seeds toasted
- ½ tablespoon fennel seeds
- ½ teaspoon dried mint
- Pinch of Aleppo pepper flakes
- Bread
- 50 g ¼ cup active, fed starter **
- 380 g 1 ½ cup +2 tablespoon water, preferably filtered
- 500 g 4 cups plus 2tbsp bread flour
- 9 g 1 ½ teaspoon fine sea salt
- ** My starter is 50/50 bread flour + whole wheat 100% hydration
Instructions
- For the dukkah, place the almonds and rest of ingredients into a food processor. Pulse until coarsely chopped. You want the texture not too chunky, yet not too fine. Store in an air-tight container until ready to use.
- To make the dough: in a large bowl, combine the starter, water and bread flour. Mix everything until the flour is absorbed. Cover with plastic wrap and let it rest for 30 minutes.
- Add the salt. Lift and fold the dough over itself several times, and squish with your hands to incorporate. The dough will tear slightly as you fold, and the salt will not fully dissolve.
- Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for 2 hours during bulk fermentation. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat until you have come full circle. You will have completed 4 folds.
- Then set aside for 5-6 hours at room temperature until the dough double in volume and feels soft.
- Shaping the dough: When your dough has risen nicely shape the dough. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to 'punch down' the dough; it will gently deflate as you fold and shape it. If you want single loaf set aside as such or cut it into two loaf.
- Gather the dough, one side at a time, and fold it into the center. Flip the dough over and place it seam side down.
- To coat the dough just sprinkle the dough with water and add all your dukkah to a large bowl. Roll the dough around in the seed mixture until well coated. If there is too much flour on the dough, the dukkah will not stick.
- Second rise: Place your seeded dough into a banneton. Cover with plastic wrap and refrigerate overnight.
- When you are ready to bake, remove the dough from the fridge and allow it to rest for about ½ hour (in the banneton). Preheat your oven to 450F with pizza stone. Carefully invert the dough into a parchment paper.
- 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. Use a bread lame, sharp paring or serrated knife.
- Baking the bread: Place your bread into the oven (lid on) and bake for 35minutes or until deep, golden brown. Check the bread doneness but registering internal temperature 205F
- If you want crisp crust during the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with crisp crust.
- Cooling: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. The longer you wait, the easier it will be to cut. Don't slice into it too soon or else the texture will be gummy.
Video
Nutrition
For the recipe of sourdough starter here.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Melissa says
That looks so yummy, and the spice blend sounds amazing! I can just imagine the fragrant smell of it baking!
Natalie says
Oh I bet this taste just amazing. I love the spices you used here and flavors. I'm not good at making breads, but this is something I need to make and try. Lovely recipe.
Heather says
This bread lookes heavenly! Such a great combination of flavors and textures, this looks super easy to make and I can already smell it baking 🙂
Claire says
What a great idea!
I love the idea of sprinkles dukkah over the bread! I bet it adds so much flavor and a lovely texture.
I can just imagine dipping this into olive oil 😀
Tammy says
Nothing tops homemade bread! What a gorgeous loaf, Swathi! I wish I could have a slice of your beautiful bread right now <3
Noel Lizotte says
I love sourdough ... need to start some soon! Altho, I'll admit, bread baking always seems like something to do on a cold fall or winter day ...
I'm not waiting that long!
also looking forward to your blue berry version!
Michelle says
Wow, I love how your bread has all these nuts and seeds, so nourishing. Looks like a foolproof sourdough recipe!
Cathleen @ A Taste of Madness says
I am in love with eating sourdough, but I have yet to try making it myself. This looks so good, I will need to try it sometime!
Marisa Franca says
Homemade bread is absolutely the best. The taste! The aroma!! Heavenly! And your bread looks wonderful -- your scoring is great! I need practice -- I haven't had a chance to make too much bread lately but I'm anxious to get going. Your recipe is a keeper.
Kylee from Kylee Cooks says
Dukkah is something I haven't had in forever!! I tried it first at a farmer's market in Brisbane, Australia - and been in love with it ever since!!I like to dip bread in oil, then in a little of the dukkah. I never even thought to actually bake it into the bread!
Veena Azmanov says
I love sourdough but never ventured much into it. I love how delish this looks. The recipe sounds so simple and easy too. I love the spice Dukkha so I know this must taste delish.
Celeste says
You had me at Dukkha, I love making my own dukkha. Your bread looks perfect, crispy on the outside and tender on the inside. Just right for dipping into some olive oil.
Gloria says
I honestly have not come across a type of bread I did not like. Homemade bread is the best. The aroma as it bakes drives me crazy. Warm out of the oven, slathered in butter...and I am in heaven.
Claudia Lamascolo says
wow this is an amazing recipe! I have never had sour dough or made it but now I am inspired thanks for the inspiration!
Camilla Hawkins says
This bread looks so good and I'm loving all the additional ingredient so best it tastes amazing. I have never made sourdough bread before so must try this!
Valerie says
I love the smell of freshly baked bread. I've never seen a savory bread with hazelnuts, it sounds like it has an intriguing flavor.