Recipe

		Kisra Bread
		Serving Size - 6
		Prepared By - Barbara & Robert
		Recipe Rating	Printer Friendly Recipe

18 g active dry yeast

1 teaspoon granulated sugar

500 g unbleached flour

150 g whole wheat flour

2 teaspoons salt

8 tablespoons lukewarm milk

1 teaspoon sesame seed

1 tablespoon anise seed (optional)

cornmeal, for sprinkling

Soften the yeast in 1 tbsp sugared lukewarm water. Let stand a few minutes, then stir and set in a warm place until the yeast froths up. Meanwhile, mix the flours and salt together. Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough. The amount of water you need will depend on your particular flour but I need about a cup. Add no more than 1/4 cup water at a time until you can see the dough coming together. To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary. Knead for 10-15 minutes until smooth and elastic. I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed. Towards the end, add the spices. Split into two balls and let stand 5 minutes. Meanwhile, lightly grease a mixing bowl. Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl. Turn out onto a baking sheet that has been sprinkled with cornmeal. Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre. Repeat with the second dough ball. Cover with a damp towel and let rise. Paula says to let it rise 2 hours but I found mine was done in about an hour. Preheat the oven to 200 C or 400°F. Using a fork, prick the bread around the sides 3-4 times. Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more. Remove and let cool. Cut into wedges when you're ready to serve.