Nut and Seed Bread with Moroccan Dukkah
Servings 6
Prep time
10 minsCook time
45 minsTotal time
55 minsIngredients
Moroccan dukkah
Method
Bread
- Preheat oven to 160°C. Spray a 20cm x 10cm loaf tin with olive oil spray.
- In a large bowl, add all ingredients and mix well to combine.
- Pour mixture into prepared tin and bake in oven for 40–45 minutes until golden.
- Remove bread from oven and leave to cool in the tin for 10 minutes before carefully turning out onto a cooling rack.
Dukkah
- In a blender or mini food processor, add all ingredients and blitz until mix resembles a crumb.
- Store dukkah in an airtight container or lidded jar.
- Serve bread warm or lightly grilled, with Moroccan dukkah and extra-virgin olive oil on the side for dipping.
Simon says ...
To toast hazelnuts, place in a single layer in a roasting dish. Cook in oven preheated to 180°C for 5 minutes or until golden. Remove from oven and set aside to cool.
I also like to spread slices with Marmite, grill cheese over the top, and cut in soldiers for Hazel’s lunchbox.
This bread freezes well—pop it in the freezer whole, or slice it up first and freeze with a piece of baking paper between each slice, so you can pull out individual slices as you need.
