Sunday, 29 June 2008

Semolina Bread

Semolina Bread

  • 1 cup warm tap water
  • 1 tsp. active dry yeast
  • 1 cup wholemeal flour
  • 1/2 cup white bread flour

To make the sponge,

  • Place warm water in a mixing bowl and stir in yeast.
  • Stir in flour and cover bowl with plastic wrap.
  • Set aside to rise at room temperature until dough doubles, about 1 hour.


  • All the sponge above
  • 1/2 cup white bread flour
  • 3/4 cup semolina flour
  • 2 tsp. salt
  • 2 Tbsp. olive oil

For the dough,

  • Stir the sponge to deflate and add flour, semolina, salt and oil.
  • Turn dough out onto lightly floured surface.
  • Knead by hand to form a smooth, elastic, slightly sticky dough, about 5 minutes.
  • Transfer dough to an oiled bowl. Turn the dough so all sides are oiled.
  • Cover the bowl with plastic wrap and let the dough rise until doubled, about 1 hour.
  • Turn the risen dough out of the bowl to a floured work surface.
  • Press the dough with the palms of your hands to deflate.
  • Shape the dough into an oval loaf, and seem the sides under.
  • Place the seem side down on the baking sheet sprinkled with samolina flour or cornmeal and cover with oiled plastic wrap.
  • Allow to rise until doubled side again, about 1 hour.
  • When the loaf is almost doubled, preheat the oven to 400 degrees C.
  • Hold a sharp knife at a 30-degree angle to the loaf and use the blade to slash lines on each side of the loaf.
  • Bake the loaf for 30 to 35 minutes. or until well risen and a dark golden color. Cool on a wire rack.

Thanks for the original recipe from

cook and photo by MaeJJ

No comments:

Related Posts Plugin for WordPress, Blogger...