Pains complets à l’huile d’olive – Toute la cuisine que j’aime

Pains complets à l’huile d’olive – Toute la cuisine que j’aime


A tajine cannot be tasted without bread, one cannot do without the other. Although bread can easily be eaten even without accompaniment, it is essential in Moroccan cuisine, it is even cultural. Regarding the tagine, the bread cut into small pieces replaces the fork or the spoon. This bread, traditionally kneaded by hand, was prepared in my bread machine (MAP), so made without any effort (and without guilt!) and the kneading in a MAP is excellent. It even ensures the first rise of the dough. Cooking is to be watched closely because they cook very quickly. I used the recipe of a blogger friend of the blog “Chez Darna” here . These are rolls, very soft, delicious, perfect to accompany all types of dishes or even to be eaten just on toast with everything you want, butter, jam, cheese etc. It is possible to add small seeds such as cumin seeds for example or other, for even more flavor and taste 😋


For four buns:

Ingredients :

  • 250 g wholemeal flour
  • 250g T55 flour
  • 4 tbsp olive oil
  • 1 tsp salt

Leaven :

  • 1 tbsp baker’s yeast (I used Saf Instant dehydrated yeast in very fine granules)
  • 2 tbsp wholemeal flour
  • 1 tbsp powdered sugar
  • 200 ml of lukewarm water approximately.

I used my bread machine (MAP) but of course this recipe can be made by hand or in a robot in kneading mode.

Start by preparing the sourdough :

  • Prepare the sourdough by mixing the sourdough ingredients mentioned.
  • Cover and let bubble for 20 minutes.

Passed this time…

  • Knead the two flours, the olive oil, the salt and the leaven. Add a little lukewarm water if necessary.
  • Mix everything well.
  • Once the dough is well kneaded, divide into balls. Leave to rest for 10 minutes then flatten the balls. Cover with a clean cloth and let rise again.
  • Preheat the oven and bake at 220°C for about 15 minutes.

Recipe at the MAP :

I have as previously said used my MAP:

  • I put in the bottom of the tank, lukewarm water as well as the ingredients that make up the sourdough, I let it bubble for about twenty minutes, closing the lid of the MAP.
  • Then I added the flours, olive oil and salt. I started the MAP with the kneading and then rising function (function 11 in my MAP). Let the MAP knead the dough which should be neither too hard nor too soft. It should just stick a little to the fingers.
  • You have to add a little more water if necessary in small quantities as it kneads until you get a nice, very supple, soft dough that sticks a little to your fingers.
  • Then I let the dough rise in the MAP (first rise). I then degassed my dough, formed balls of pasta (4) on a floured work surface with wholemeal flour.
  • Leave these balls to rest for about ten minutes then spread them out in the shape of pancakes, round buns, and place them directly on a baking sheet. Cover with a clean cloth.
  • I then let these buns rise again.
  • Then to finish, just prick them in the middle with a spade and possibly decorate them by drawing grids or other with a smooth blade of a very sharp knife or clean razor. Put in the oven and watch the cooking very quickly.
  • Remember to turn them to have nicely browned bread on all sides. I used a Turkish oven, round in shape and since it heats up a lot and quickly, I didn’t preheat it!
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