Monday, March 1, 2010

No-Knead Moroccan Anise Barley Flatbread

This is the first loaf of bread I made from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. The concept of the book is that you can make large batches of no-knead dough to have on hand in the fridge for when you want to bake bread. It's a nifty book with very easy to follow recipes. If the rest of the breads in the book are as tasty as this Moroccan bread, then this is a nice addition to your cookbook collection. Who doesn't love easy, fresh baked bread.

I love the taste of anise so this is the bread I wanted to try first. It's delicious and can be paired with sweet or savory dishes. I made the loaf a bit thicker than the recipe calls for since I wanted to be able to use the bread for toast.

Moroccan Anise and Barley Flatbread

Makes four 1-pound loaves

3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon whole anise seeds
3/4 cup rolled barley or barley flour (or you can use whole wheat or rye)
5 3/4 cups unbleached all-purpose flour

Mix the yeast, salt, and anise seeds with water in a 3-quart bowl, or a lidded (not airtight) food container.

Mix in the flours without kneading using a spoon, a large food processor or mixer.

Cover, and allow to rest at room temperature until the dough rises and collapses, approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days.

On baking day, preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the bread.

Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Flatten the dough into a 3/4-inch-thick round and allow to rest and rise on a cornmeal-covered pizza peel for 20 minutes.

Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 20 minutes, or until richly browned and firm.

Allow to cool, cut into wedges, and serve.

My friend Lauren is a fabulous photographer, and she takes the most amazing macro shots. She kindly agreed to let me feature some of her food related images on my blog. Check out her photography site to see more of her beautiful macro work.


  1. I have that book too but haven't tried this particular one. You have inspired me! Love the classy photo! wow!

  2. too sweet Michele!!!!!! thanks for including some of my photos into your blog :) I love your food shots and I have to say this one sounds amazing!!!!

  3. Anise bread...that sounds so good! Thanks for sharing. Peace, Stephanie

  4. You should start a bakery, Michele! Your photos make me hungry.

  5. What a lovely tasty bread that would be! I love barley bread!

  6. It looks really tempting with the jam! The star anise (I think that's what it is!) photo is beautiful.

  7. lovely combo of anise & barley... plus no kneading.. thanks for sharing this... am following ur blog for such recipes...

  8. Your bread looks fabulous-such an interesting flavor with the star anise. The macro photo your friend shot is lovely.

  9. Thank you so much for the lovely comments!