It’s is easy to make, full of aromas and so versatile! Some might say that this Mediterranean bread reminds you of chocolate.
Serves: 1 tin loaf Prep. time: 5′ Cooks in: 35′ Ready in: 40′
350 g self-rising flour, sifted
150 carob flour, sifted
1 tsp baking powder, sifted
1 tbsp sugar
½ tsp salt
500 ml beer (not bitter)
1 tbsp honey
2 tbsp extra-virgin olive oil
1 tsp anise seeds
1 tsp fennel seeds
For the tin
Preheat at 200oC/fan. Brush a loaf tin with oil. Sprinkle with sesame seeds.
In a bowl mix all flour with baking powder, salt, spices and sugar. Add beer, honey and oil and stir with a wooden spoon until you get a medium batter, not too loose, not too firm.
Transfer batter in the tin. Sprinkle with sesame and bake for 15 mins. Turn heat at 180oC and bake for another 30 mins, until risen and cooked through. Allow the bread to cool in the tin for 5 mins and then cool completely on a wire rack.
Photo Ioanna Stamoulou
Και η συνταγή στα ελληνικά: Χαρουπόψωμο της ευκολίας