Oat and Barley Bread with Rosemary

In a small bowl, combine the active dry yeast with 1/4 cup of warm water (between 100°F and 110°F) and the honey. Stir gently and let it sit for 8 to 10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is alive and ready to work. If the mixture does not foam, discard it and start again with fresh yeast.

In a separate small bowl, combine the rolled oats with 1/3 cup of warm water and let them soak for 10 minutes. This softens the oats so they incorporate evenly into the dough and prevents them from drawing too much moisture from the bread during baking, which could result in dry pockets in the finished loaf.

In a large mixing bowl, whisk together the barley flour, whole wheat flour, and salt. Make a well in the center and pour in the activated yeast mixture, soaked oats, olive oil, chopped rosemary, and remaining warm water. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead by hand for 10 to 12 minutes until the dough is smooth, slightly tacky, and elastic.

Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with a clean damp kitchen towel or plastic wrap and set it in a warm, draft-free place. Allow the dough to rise for 60 to 75 minutes, or until it has roughly doubled in size. In Moroccan homes, the dough is often left near the kitchen hearth or in a warm corner of the room to rise slowly.

Punch down the risen dough gently to release air bubbles. Turn it out onto a lightly floured surface and shape it into a round, flat disc approximately 9 to 10 inches in diameter and about 1.5 inches thick — the traditional Moroccan bread shape known as khobz. Place the shaped loaf on a baking sheet lined with parchment paper or lightly dusted with semolina. Using a fork or skewer, poke several small holes across the surface of the loaf in a decorative pattern, then dust the top lightly with oat flakes or barley flour.

Cover the shaped loaf loosely with a clean kitchen towel and allow it to rest and rise again for 20 to 30 minutes. During this second proof, the dough relaxes and expands slightly, ensuring a lighter texture in the final bake. Preheat your oven to 400°F (200°C) during this time so it is fully hot and ready when the bread goes in.

Place the loaf in the fully preheated oven and bake for 35 to 40 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom. For a crispier crust, place a small oven-safe dish of water on the bottom rack of the oven during the first 15 minutes of baking to create steam. Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set properly.

Instead of: Barley flour

Use: Spelt flour or whole wheat flour can be used in the same quantity. Spelt will produce a slightly lighter loaf, while additional whole wheat will maintain the earthy character of the original bread.

Instead of: Fresh rosemary

Use: Dried rosemary can be used in half the quantity — about 1.5 teaspoons instead of 1 tablespoon of fresh. Alternatively, fresh thyme or a combination of thyme and za'atar blends well with these grains.

Instead of: Honey

Use: Date molasses (dibs tamr), which is widely used in Morocco, makes an excellent substitute and adds a deeper, more complex sweetness. Maple syrup or agave nectar also work well.

Instead of: Active dry yeast

Use: Instant yeast can be used in the same quantity and does not need to be pre-activated in water — it can be added directly to the dry ingredients. Reduce rise times slightly as instant yeast works faster.