احسن ريجيم شكل ومذاق 🇲🇦 #المغرب #اكسبلور #ترند

Ingredients

• 500 g Org Pro Barley Premix (high‑protein barley flour blend, provides elasticity)
• 1 tsp Active Dry Yeast (small spoon, about 3 g)
• 0.5 tsp Salt (fine sea salt)
• 300 ml Warm Water (about 38‑40 °C, enough to form a soft dough)
• 50 g Almonds, sliced (lightly toasted)
• 50 g Walnuts, chopped (roughly chopped)
• 2 tbsp Local Vegetable Oil (for kneading and greasing)
• 2 tbsp Flax Seeds (ground or whole, for topping)
• 2 tbsp Sesame Seeds (for topping)
• 1 tbsp Olive Oil Spray or Brush (to lightly oil the loaf pan)

Instructions

1. Activate Yeast

   In a small cup, dissolve the yeast in 50 ml of the warm water and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl combine the Org Pro barley premix, salt, and the activated yeast mixture.

   Time: PT3M

3. Add Water and Oil

   Gradually add the remaining warm water (250 ml) while stirring, then drizzle in 1 tbsp of vegetable oil. Mix until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

5. Incorporate Nuts

   Flatten the dough, drizzle the remaining 1 tbsp oil, and sprinkle the sliced almonds and chopped walnuts over it. Fold the dough over the nuts and knead gently for 2‑3 minutes until evenly distributed.

   Time: PT5M

6. First Fermentation

   Shape the dough into a ball, lightly oil the bowl, place the dough inside, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size (about 60 minutes).

   Time: PT1H

7. Shape the Loaf

   Punch down the risen dough, gently flatten it into a rectangle, and roll it tightly into a loaf shape. Place the loaf into a greased 13 × 8 in loaf pan.

   Time: PT10M

8. Second Fermentation

   Cover the pan loosely with the towel and let the dough rise again until it nearly reaches the top of the pan (about 30 minutes).

   Time: PT30M

9. Add Seed Topping

   Brush the surface lightly with olive oil spray, then sprinkle the flax seeds and sesame seeds evenly over the top.

   Time: PT3M

10. Bake

    Pre‑heat the oven to 180 °C. Bake the loaf for 45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

    Time: PT45M

    Temperature: 180°C

11. Cool

    Remove the loaf from the pan, place on a wire rack, and let cool for at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Org Pro Barley Premix: whole‑grain barley flour, whole‑wheat flour (lower protein)
• Instead of Active Dry Yeast: instant yeast (same amount), sourdough starter (replace yeast, adjust liquid)
• Instead of Salt: kosher salt (same amount), no‑salt seasoning blend
• Instead of Warm Water: warm milk (for richer crumb, 250 ml), plant‑based milk
• Instead of Almonds, sliced: hazelnuts, pumpkin seeds
• Instead of Walnuts, chopped: pecans, sunflower seeds
• Instead of Local Vegetable Oil: olive oil (same amount), sunflower oil
• Instead of Flax Seeds: chia seeds, hemp seeds
• Instead of Sesame Seeds: poppy seeds, black sesame seeds
• Instead of Olive Oil Spray or Brush: vegetable oil

Equipment Needed

• Large Mixing Bowl
• Wooden Spoon or Dough Scraper
• Kitchen Scale
• Loaf Pan (13 × 8 in)
• Oven
• Clean Kitchen Towel
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Activating the yeast with warm water (step 1).
• Kneading until the dough passes the windowpane test (step 4).
• First double‑proofing to achieve proper rise (step 6).
• Second proofing in the loaf pan for a light crumb (step 8).
• Baking at the correct temperature and checking for doneness (step 10).

Chef Tips from the Video

• Toast the almonds and walnuts lightly before adding for extra aroma.
• For extra flavor, replace half of the water with unsweetened oat milk.
• Add a pinch of cumin or za'atar to the dough for a Moroccan twist.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 4‑5 days.

Freezer: Slice, wrap each piece in foil, then place in a freezer bag; lasts up to 2 months.

Room temperature: In a bread box for up to 2 days.

Make-Ahead Tips

• Bake the loaf a day ahead; re‑heat slices in a toaster or oven for a fresh texture.
• Freeze individual slices and toast directly from frozen.

Frequently Asked Questions