Semolina Bread

Semolina Bread

Today on the last day of the
BM #52 I am paired with Mir and I wanted bake a bread. I had my eye on the
bread that Mir had set out for us in Taming the Yeast; it was a whole wheat
bread. You know me I cannot leave them alone so I tried it. The bread had a
mind of its own; it did rise to the occasion.

My discussion with Mir gave
me an understanding of the reason. The whole
wheat flour in India has ~~greater protein content~~ lesser protein content so it does not rise as much as
the bread made with the whole wheat flour made in US. The solution is to add
vital wheat gluten.

Since I do not have access to gluten I decided to make this
Semolina Bread.

The bread flour was what
Kalyani gifted to me.

Family of course loved the
bread.

Semolina Bread,

Recipe Source: The Schizo
Chef

Yield: 1 loaf

Ingredients:

Semolina Bread,

2 cups warm water
1 tblspn instant yeast
1 tblspn sugar
1 tblspn salt
3 ½ – 4 cups bread
flour
1 cup semolina
¼ cup olive oil
2 tblspn milk
2 tblspn til/ sesame seeds

Method:

Dissolve the sugar in the
water.
In a large bowl, combine 1 ½ cups
of the flour, salt, yeast and water, with an electric mixer, mix for a few
minutes.
Add semolina, 1 cup of flour
and olive oil.
Mix well and using the dough
hook attachment, start to knead the dough.
Add flour, ½ cup at a time
until the dough wraps itself around the dough hook.
Knead for 5 minutes. Dough
will be elastic and slightly sticky.
Transfer to a lightly oiled
bowl.
Cover with greased plastic
wrap and a kitchen towel.
Leave to rise for 1 hour,
until doubled in size.
On a floured board, knead
dough for a few minutes, sprinkling a little flour on top as needed.
You can shape into a rustic
round loaf. But I preferred to make it in a loaf. I rolled it in a thick
rectangle and rolled it up from the narrow end in the thick roll.
Sprinkle a greased loaf pan
with rava/semolina or corn flour.
Cover with kitchen towel and
leave to rise another 45 minutes, until doubled in size.
Preheat the oven to 190°C/375
F.
Brush the top with milk and
sprinkle sesame seeds on top.
Bake for 45 – 50 minutes,
until loaf sounds hollow when tapped.
Cool and slice.
I served it with a delicious mushroom dip.

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Comments

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Chef Mireille says

June 26, 2015 at 3:58 pm

its actually the opposite Indian wheat flour has less protein which is why less gluten develops. But this bread came out fantastic and so great that you had the bread flour from Kalyani. really makes a big difference.

vaishali sabnani says

June 27, 2015 at 1:17 am

WOw I love this bread! It looks so good , the texture looks fantastic. I have never worked with bread flour, must get and try sometime.

Swathi Iyer says

June 27, 2015 at 4:22 am

Delicious semolina bread Archana love it.

sushma says

June 27, 2015 at 12:13 pm

Very nicely done, looks great

rajani says

June 28, 2015 at 2:47 pm

I am glad the bread 'rised' to the occasion :-)..looks soft and delicious. I used to add gluten to help soften it, its now available in some online shops in India.

praba bubesh says

June 29, 2015 at 12:07 am

great looking semolina bread..perfectly baked..

Srivalli says

June 29, 2015 at 5:29 am

The bread has got a good crumb...

Julie says

June 29, 2015 at 2:29 pm

lovely bread,though I tried a savory version but this looks equally tempting..

Pavani N says

June 29, 2015 at 9:44 pm

You got a beautiful crumb to your semolina bread Archana. Bread looks absolutely perfect.

Sandhya Ramakrishnan says

July 01, 2015 at 3:05 pm

What a lovely crumb you have for the bread Archana! Bread flour is a great flour and works so well. Glad you were able to bake with it.

Priya Suresh says

July 03, 2015 at 4:10 pm

Love the crust of this bread, beautifully baked..

Harini-Jaya R says

July 06, 2015 at 2:53 pm

Love bread, Archana.

sneha datar says

July 09, 2015 at 2:58 pm

Beautiful bread love the crust.

It's great says

July 23, 2015 at 10:06 am

This is really a wonderful post.

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