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8 Serves
182 Mins
In a large mixing bowl, combine the semolina, sesame seeds, sugar, yeast, and salt.
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AlgerianVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
202 µg / 400 µgCalcium
135 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
483 mg / 4,700 mgSodium
588 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
148 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Whisk in the oil, whole egg, and egg white, then gradually stir in the warm milk until a liquid dough forms.
Cover the bowl with plastic wrap and let the mixture stand at room temperature until frothy, approximately 1 hour.
Stir in the white flour using a wooden spoon until a sticky dough forms, then cover and rest for 30 minutes.
Line a baking sheet with parchment paper. Sprinkle flour over the dough and your hands, then knead the dough, adding more flour as needed until it pulls away from the sides of the bowl.
Shape the dough into a round loaf, place it on the prepared baking sheet, cover with a towel, and let rise in a warm place for 1 hour until doubled in volume.
Preheat the oven to 200°C. In a small bowl, beat the egg yolk with water, then brush the mixture over the surface of the loaf and sprinkle with additional sesame seeds.
Bake in the preheated oven until the loaf is golden brown, about 20 to 25 minutes.
18
g143
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Algerian34
g56
g12
g