Monday, August 20, 2007

Sourdough Dates Anise Bread

Recipe by:zainab

Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.

it is my first time baked bread with starter and rye , my bread came out great!

My first starter

756 g rye starter.
2 cups cup dried dates.
2 Tablespoon Anise seeds.
4 cups white flour.
1 2\3 cups whole wheat flour.
1 2\3 cups rye flour.
2 2\3 cups water.
1 teaspoon salt.
2 Tablespoon olive oil.

1)In the bowl of mixer, mix the flours, dates, Anise seeds, water, and starter until just combined, about one minute.

2)Allow the dough to rest for 30 minutes.

3)Add the salt and oil and continue mixing about 4 minutes.

4)Cover and let rise for 1-2 hour.

5)Divide dough into 2 pieces.

6)With lightly floured hands, shape each piece into a rough oval.

7)Cover loaves loosely with plastic wrap and let rise for 1 hour.

8)Bake at 400 for 30-40 minutes.


Gabi said...

Hmm, sourdough with middle eastern seasonings - sound great :-)

Blue Zebra said...

Gosh this looks so lovely! You bake such beautiful things. :D

Arabic Bites said...

Hi gabi,
Thank you for stopping by,
you right ,the dates and Anise seeds give rye bread unique arabic taste.


Arabic Bites said...

Hello blue zebra,
your comment make me want to bake sourdough bread more,
Thank you

Chasing Children & Recipes said...

Masha'Allah lovely bread Sister!

Arabic Bites said...

Thank you jamila

Ulrike said...

Thanks for your entry. What an interesting combination of oriental seasonigs and sourdough. The BBD#03-round up is now online.

zorra said...

Your are such a talented baker! I love your bread, it looks so delicious.

Tatter said...

Your bread looks great...and the seasonings...mmmm....delicious!

Arfi Binsted said...

Assalamualaikum. Your bread looks yummy!

Susan said...

Beautiful, as usual!

nico said...

What a wonderful site. I found here a lot of thinks that I miss since I'd left Jubail last year.

I have one question.
In future I will be again in kingdom. Because of germans cannot live without rye-bread, I will try to bake it by myself. Can I get in Jubail the following ingredients: whole rye, whole wheat, dry yeast?

Thank you so much for help.

Arabic Bites said...

Hi nico,

IN JUBAIL INDL CITY & JUBAIL TOWN you can find whole wheat, dry yeast.
and i get my whole rye from GNC in khobar (you can also buy whole rye and grind it by your self).
if came back to jubail and you can not find any thing you can email me and I will be more than happy to sent you list of all places here.


Nico said...

Thanks. In november i will try the Giant store. I'll tell you the result of of my bakery.

I have a wish for this site: I'm searching for an english recipe for "Omm Ali". I dont know how to make this sweet caramel flavour.

bye, nico

Arabic Bites said...

Hello nico,
I have an easy recipe for "Omm Ali"and I will post it soon,if you can not wait just email me and I will be more than happy to send it to you.

Arabic Bites said...

Thank you all for you comment (ulrike,zorra,tatter,arfi binsted,susan)


Dora said...

hello, which is the hydration percentage of your sourdough? should the dough feel sticky, slightly sticky or not at all after you have all the ingredients combined? thanks

Dora said...

hello, which is the hydration percentage of your sourdough? should the dough feel sticky, just slightly or not at all after combining all the ingredients? thanks

Arabic Bites said...


The dough is soft & not sticky.
Hope you try this recipe & like it :)

zainab :D

Dora said...

oh, that explains it. I just noticed you didn't say the percentage when I was already with my hands on it. as most recipes ask for 100%, I did with that and it was too sticky. Added a bit more flour but not enough to get the presentation of yours. still, the bread was deliciouly fragrant and tasty. thank you.

Arabic Bites said...

You're welcome & so sorry for the delay.

Zainab :)

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