Dense, slightly sweet whole-grain bread with sesame and sunflower seeds, traditionally baked in outdoor ovens.
This rustic bread is a staple of Mauritian Creole tables, traditionally baked in communal outdoor ovens that dot the neighborhoods. The dough is enriched with whole grains and seeds, giving it a nutty flavor and hearty texture. It's served warm with butter and rougaille, or alongside any meal as an edible utensil for scooping up sauces.
Serves 8
Combine flours, salt, sugar, and seeds. Add warm water and yeast. Mix until shaggy. Knead 10 minutes until smooth.
Cover and let rise in a warm place for 1 hour until doubled.
Punch down dough. Shape into a round loaf. Place on a floured baking sheet. Cover and let rise 45 minutes.
Score the top with a sharp knife in a crosshatch pattern. Brush with water. Bake at 200°C (400°F) for 35-40 minutes until golden.
Cool on a wire rack. Serve warm or at room temperature.
Don't skip the second rise — it develops the open crumb.
A spray bottle of water in the oven helps create a crispy crust.
The seeds add nutrition and texture; toast them first for more flavor.
Add sesame oil to the dough for deeper flavor
Use millet or quinoa flour for different grains
Top with coarse sea salt before baking
Keeps 2-3 days in a cloth bag. Slice and toast the next day for crunch.
This bread style reflects Mauritian Creole life, where families gathered at communal ovens, often baking bread together while sharing news and stories.
You could make a quick no-rise soda bread version, but it won't have the same light texture.
Whole wheat flour absorbs more water. Increase water slightly and ensure you knead properly for gluten development.
Per serving · 8 servings total
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