Nutty Lebanese Kaak Bread with Anise Seeds

Name: Nutty Lebanese Kaak Bread with Anise Seeds
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Snack
Ingredients: 500 g all-purpose flour; 1 tsp salt; 2 ½ tsp active dry yeast; 1 tbsp sugar; 1 ¼ cup warm water; 1 tbsp olive oil; ½ cup walnuts, chopped; ½ cup almonds, chopped; 2 tbsp anise seeds; 1 tsp sesame seeds; 1 egg, beaten; 1 tbsp milk; 2 tbsp sesame seeds; 2 tbsp anise seeds

Warm, aromatic loaves perfect for snacking or companion to any Middle Eastern meal

Enjoy the delightful aroma and rich flavors of this traditional Lebanese baked bread, featuring a hint of anise and a satisfying crunch from the mixed nuts.

3 h
8
Intermediate

Ingredients

For the Dough

500 g all-purpose flour

1 tsp salt

2 ½ tsp active dry yeast

1 tbsp sugar

1 ¼ cup warm water

1 tbsp olive oil

For the Nutty Mixture

½ cup walnuts, chopped

½ cup almonds, chopped

2 tbsp anise seeds

1 tsp sesame seeds

For the Egg Wash

1 egg, beaten

1 tbsp milk

For the Toppings

2 tbsp sesame seeds

2 tbsp anise seeds

Preparation

Preparing the Dough

Activate Yeast

In a small bowl, dissolve the sugar in warm water and add the yeast. Let sit for 5-10 minutes until foamy.

Mix Dry Ingredients

Combine flour and salt in a large mixing bowl.

Form and Knead Dough

Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic.

Mixing the Nutty Mixture

Toast Nuts

In a pan over medium heat, lightly toast walnuts and almonds until fragrant.

Lightly toasting the nuts enhances their flavor and makes the bread even more delicious.

Combine Seeds and Nuts

Remove from heat and combine with anise seeds and sesame seeds.

Soak anise seeds briefly in warm water to plump them up for added flavor.

Incorporate into Dough

Fold the nutty mixture into the dough evenly.

Ensure the nuts are fully cooled before mixing them into the dough.

Cooking Process

Proofing the Dough

Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Shaping the Loaves

Divide the dough into 8 equal pieces. Roll each into a ball and flatten into discs.

Final Proofing

Arrange discs on a baking tray, cover, and let rise for an additional 45 minutes.

Plating & Serving