Ingredients
- 350 g durum wheat flour
- 350 g of soft wheat flour
- 50 g baker’s yeast
- 35 cl of water
- 3 tbsp. tablespoon of honey
- 100 g of nuts
- 100 g cashew nuts
- 100 g almonds
- 1 pinch of cinnamon
- 1/2 tsp. teaspoon of salt
Preparation
Dissolve the yeast in 10 cl of lukewarm water. Toast the walnuts, cashews and almonds, roughly chop them.
In a container, mix the two sifted flours, make a well. Add the honey, cinnamon, salt, yeast and the remaining water.
Knead well to obtain a soft dough.
Add the walnuts, cashews and almonds. Leave the resulting dough to rise in a warm place. Knead the dough again to expel the air.
Shape it into baguettes and small round loaves. Place these loaves on a floured baking sheet and let them rise again.
Score the baguettes three times and the buns crosswise.
Lightly spray the loaves with cold water. Bake in an oven preheated to 220′ C for 20 to 30 minutes.
source: la-cuisine-marocaine.com
