Moroccan Sesame seed Bread

Add sugar to 1/4 cup of lukewarm water. Add the yeast and stir. Set aside in a warm place until the yeast is bubbly & doubles in volume.

Mix all the flours and salt in a bowl. When the yeast is ready add it to the flour. Add in the milk. Form a stiff dough. (Add more water if necessary).

Knead the dough well using your hands and knuckles and when its is almost ready, add in the sesame seeds. The dough is ready when it's consistency is elastic and smooth.

Divide the dough in 4 parts and let it stand for 5 to 10 minutes

Sprinkle cornmeal onto the baking sheet and keep side. Grease a mixing bowl with oil. Transfer the first ball of dough in the bowl. Roll the dough along the sides while rotating the bowl with your other hand.

Place the dough onto the baking sheet. Flatten with the palm of your hand to form a disc. Repeat with the rest of the dough.

Lightly sprinkle the remaining sesame seeds on top of the bread. Cover each disc loosely with a damp towel and let it rise for about 2 hours in a warm place.

Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times. Bake for 12 minutes, then lower the heat to 300 degrees and bake for 25-30 minutes or more.

The bread should turn into a nice brown color. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven and let it cool.