Mauritanian-style Homemade Genzano Bread

Ingredients

In this Mauritanian adaptation of Pane casareccio di Genzano, we incorporate Mauritanian flavors and ingredients to create a unique twist. The original Italian recipe is modified by adding Mauritanian spices like cumin and coriander, and replacing some of the wheat flour with millet flour. Additionally, camel milk is used instead of regular cow's milk, giving the bread a distinct Mauritanian taste. We alse have the original recipe for Pane casareccio di Genzano, so you can check it out.

• 500g (4 cups) wheat flour 500g (4 cups) wheat flour
• 200g (1 ½ cups) millet flour 200g (1 ½ cups) millet flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 100ml (1/2 cup) camel milk 100ml (1/2 cup) camel milk
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 52g, 1g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, millet flour, salt, yeast, cumin, and coriander.
2. 2.
   Gradually add the warm water and camel milk to the dry ingredients, mixing well until a sticky dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
6. 6.
   Punch down the risen dough and shape it into a round loaf. Place the loaf on the preheated baking stone or sheet.
7. 7.
   Score the top of the loaf with a sharp knife and brush it with olive oil.
8. 8.
   Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Millet flour — Millet flour adds a unique flavor and texture to the bread. If you can't find millet flour, you can substitute it with cornmeal or sorghum flour.
• Camel milk — Camel milk gives the bread a distinct Mauritanian taste. If camel milk is not available, you can use any other plant-based milk as a substitute.

Tips & Tricks

• To achieve a crusty exterior, place a pan of water in the bottom of the oven while baking the bread. The steam created will help develop a crispy crust.
• For a more pronounced Mauritanian flavor, you can add a pinch of ground cardamom or turmeric to the dough.
• Experiment with different shapes and sizes when shaping the bread to add variety to your presentation.
• Serve the bread warm with Mauritanian stews or dips for an authentic Mauritanian experience.
• Leftover bread can be toasted and used for sandwiches or croutons.

Serving advice

Serve the Mauritanian-style Homemade Genzano Bread as a side dish with Mauritanian stews, such as Thieboudienne or Mafé. It can also be enjoyed on its own with a drizzle of olive oil or dipped in Mauritanian sauces and dips.

Presentation advice

Present the Mauritanian-style Homemade Genzano Bread on a wooden cutting board or a traditional Mauritanian platter. Sprinkle some cumin or coriander seeds on top for an extra touch of flavor and garnish with fresh herbs like parsley or cilantro.