03 January 2013,21:17 by

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Serves :

Preparation Time :
3 hours

Cooking Time :
45 minutes

Preparation Method :

  • Put the sugar in a heavy-based pan and place it on a hot stove until it caramelises.
  • Take it off from the stove when it becomes dark brown, pour in the water and place the pan on the stove again, stirring until the caramel dissolves.
  • Remove the pan and let it cool a little; then add the milk.
  • Mix the yeast with some of the warm liquid at body temperature to make it smooth.
  • Place the two flours and the salt in a mixing bowl, add the yeast and make a soft dough.
  • Knead well for about 10 minutes, shape the dough into a ball, cover with plastic wrap and leave it in a warm place to double in bulk for about 2 hours.
  • Remove the dough from the bowl and then knead in the drained grits.
  • Shape the dough into a loaf and place it in a greased and floured baking tin. Leave it to rise for about 20 minutes.
  • Instead of making a loaf, shape the dough as you like and place it on a greased and floured baking tray.
  • Glaze the risen loaf with lightly beaten egg white and sprinkle the bran over it.
  • Bake in a hot oven at 200°C / 400°F for about 30 - 45 minutes. Take it out of the oven and cool before serving.


  • 2 tablespoons sugar
  • 50 ml water
  • 50 ml milk
  • 1 tablespoon fresh yeast 
  • 300 grams whole-wheat flour
  • 150 grams flour
  • ½ teaspoon salt
  • 50 grams porridge grits (daliya), soaked overnight in water
  • 1 egg white, to glaze
  • some bran (chokar)

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