Semolina Bread

Semolina Bread

Sponge:

• 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.

Dough:

• 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 http://cookinginkc.blogspot.com/2007/12/semolina-bread.html

cook and photo by MaeJJ