This flour is used in making pasta, noodles and for baked foods because of its density and cooking quality. Pasta made of durum flour is yellow in color due to the wheat’s yellow endosperm. It is rich in niacin, iron, starch and protein. It is good in taste, has a pleasant aroma and high nutritional value. Durum flour contains large amount of carbohydrates and proteins and is a zero cholesterol food product.
This recipe I got recommend from a friend, who leaving in Sweden. She said it was a nice crispy crust and inside soft. Today I try to make it and I found this bread was aroma and good.
The original recipe from Heléne Johanssons durumbröd and my friend she had translate into Thai version and I did translate into English version as below recipe.
- 250 g water
- 7 g yeast
- 300 g of wheat flour (bread flour)
- 75 g durum flour
- 10 g salt
- Mix all ingredients except salt, and knead the dough by mixture machine for 15 minutes or by hand at least twice as long and then add the salt.
- Knead the dough for a further 5 minutes. Place the dough in an oiled bowl and let it rest for 2 hours or overnight in refrigerator.
- Shape the dough into round or oblong large buffet of bread, put them where to ferment directly on the plate or basket dusted with durum flour. Let the dough rise for 1-1 1/2 hour.
- Preheat the oven to 250 C and set an empty plate on the bottom shelf.Turn out the dough in loaves/basket on the sheet with the dough up.
- Place the dough in the oven and immediately pour a cup of cold water on the preheated plate at the bottom.
- Close the oven and lower the temperature to 200 degrees. Let off steam after 20 minutes and bake it for about 35 minutes or until breads internal temperature is around 98 degrees. Remove from oven and let the bread cool on a rack.