Moroccan Bread

Instructions

In an electric mixer fit with a dough hook, combine the yeast, sugar and bread flour, cornmeal, whole wheat flour, 3 tablespoons sesame seeds, 2 teaspoons aniseed and the salt in the bowl. With the motor running, add the milk and 1 cup plus 2 tablespoons lukewarm water in a slow steady stream and mix to form a stiff dough. On low speed, knead the dough, scraping down the sides a couple times during the kneading, for 5 minutes.

Place the dough in a oiled bowl and turn to coat the surface with oil. Cover the plastic wrap and place in the refrigerator overnight.

The next day, bring the dough out to room temperature for 1 to 2 hours. Divide the dough into 4 pieces and form each into a ball. Place on a work surface covered with a kitchen towel. Let rest 10 minutes. Flatten each ball into a 7-inch circle and place on an oiled baking sheet with space in between. Cover with a piece of oiled plastic wrap and let rest in a warm place for 30 minutes.

Preheat an oven to 400F.

Using a fork, prick the top of each loaf 3 or 4 times. Using a sharp knife or a serrated knife, score the top of each loaf making a cross pattern. Dust with nigella and sesame seeds. Bake in the center of the oven until crisp and golden, about 18 to 20 minutes.

When the bread is done, it should sound hollow when tapped on the bottom. Let cool on a rack.