Moroccan · Bread
Whole Wheat Village Bread
The hearty brown loaf of the Moroccan countryside — stone-ground whole wheat with a little white flour, kneaded firm and baked into a dense, nutty round with a thick, chewy crust. Traditionally taken to the communal wood-fired oven (ferran), it is honest, filling bread that carries any meal.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 8
- Level
- Medium
Ingredients
- 350 g whole wheat flour
- 150 g bread flour
- 1 1/2 tsp salt
- 1 tsp sugar
- 7 g dried yeast
- About 320 ml warm water
- 1 tbsp olive oil
Method
- 1
Knead
Mix the flours, salt, sugar and yeast, add the water and oil and knead 10 minutes — whole wheat needs work to develop what gluten it has.
- 2
Rise
Cover and rise about 1 hour 15 minutes until well risen; whole wheat is slower than white.
- 3
Shape
Knock back and shape into a tight round loaf, then flatten slightly on a floured tray.
- 4
Prove and score
Prove 40 minutes, dust with flour and slash a cross on top.
- 5
Bake
Bake at 220°C for 30–35 minutes until deep brown and hollow-sounding underneath.
Chef's tips
- Whole wheat dough feels stiffer and rises less — do not add too much flour chasing a soft feel.
- A longer, cooler rise develops flavour; leave it in a cool spot if you have time.
Frequently asked questions
Can I use all whole wheat?
Yes, but the loaf will be denser and heavier; the splash of white flour lightens the crumb and helps it rise.
How is it traditionally baked?
Families shaped loaves at home and carried them, each marked with their own stamp, to the neighbourhood wood-fired ferran to bake.