SEMOLINA & WHOLE WHEAT BREAD 

Bread baking is one of the wonderful and fun thing which you can do in your kitchen. Baking bread fills my kitchen with divine and delicious aroma. Homemade breads only require simple ingredients, little time and lots of patience. Baking bread at home is much healthier choice, gives good taste & the most important fact that we know exactly what we are eating & adding into our bread, no preservatives, no color additives. Each and every step of baking a bread like kneading, stretch and fold, bubbly yeast, first and second rise etc., fills your heart with joy and pleasure.  The most satisfying thing is to watch your loaf grow.

Semolina bread is one the easiest recipe and my favorite too. I always wanted to bake tall and high rise bread, and this is only possible when you are using all-purpose flour (in India we called it Maida) which is not a healthy choice among many people. So, I was in hunt of some other substitute of it, and found semolina. Believe me, this is the best bread recipe I ever made. You can blindly trust on this super fine and magical flour Semolina.  Semolina is commonly known as rawa or sooji.

Semolina is a type of course- textured flour, which is made from Durum wheat. For making this bread I used wheat flour and semolina. The combination of two flours gives you super soft and little crumbly loaf with a golden crust. I particularly like my breads with some seasonings like sesame seeds, oregano, crushed garlic  etc. If you are looking for a flavorful and soft loaf this will be a perfect choice. It’s just heaven!!!

INGREDIENTS

Whole wheat flour 1 and 1/4th cup

Semolina (fine)        2 cups

Sugar (white)             2tbsp

Salt                             1tbsp

Yeast                          1tspn (instant yeast)

Water                         1 and 1/4th cup OR 310ml

Butter/olive oil         3tbsp

Extra wheat flour/semolina, to make the dough smoother while kneading

Extra water if needed, 2-3tbsp

Sesame seeds, Chia seeds  and oregano leaves for seasoning, this is totally optional.

To make a garlic butter mixture - Garlic+ fresh chopped coriander+ butter

(In a grinder, paste, the garlic and coriander leaves, add this paste into melted butter, and  give a nice mix)

Mixture of garlic, coriander, oregano and butter

METHOD

1 Add all the dry ingredients along with dry oregano leaves. Give a nice mix.

Dry ingredients

2 Add water and oil. Mix with a spatula (do not knead), you can add 1-2tbsp more water, if needed.

Add liquids

3 Keep the dough aside for at least 15 minutes.

Let the dough rest for 15 minutes

4 After 15 minutes start kneading the dough, using the stretch & fold method.

Start kneading

5 Keep the dough in greased bowl, cover the bowl with kitchen towel, leave it in warm place for 1 hour or until doubled in volume.

Let the dough rise

6   Now, after the first rise, punch the dough and again knead it for at least 5 minutes.

After first rise, punch the dough

7 Flatten out the dough with a rolling pin, apply garlic+ coriander leaves+ butter+ oregano leaves mixture evenly.

8 Now, roll the bread from one end to another, give a shape like a log, seal the edges and both the ends.

Log shaped dough

9 Place the log shaped dough in a greased loaf tin, place the sealed edges downwards to the tin.

Dough in loaf tin

10 Place the dough for second rise or proof for 1 hour or till reaches the rim of the tin. 

After second rise

11 Season the bread log with seasonings like sesame seeds, Chia seeds or oregano. Apply melted butter.

Seasonings on top

12   In preheated oven, bake the bread log at 180 degree Celsius for 40 minutes or till you get the golden-brown crust.

Beautiful golden crust 

13 Remove the bread from the oven and apply butter on top. Let it cool down completely on wire rack before slicing.

Tips & tricks for making a perfect loaf

1. Kneading can be quite tough and challenging for newbies. So, before kneading, dust the counter or work area with semolina or wheat flour. Because of semolina and wheat, dough becomes stretchy and gluey. So, don’t give up, keep greasing the palm and knead the dough. Gradually you will notice that dough is playing according to you, completely in control. 

2. The dough for this bread will be quite stickier than the other bread doughs. 

3. Now when to stop kneading? When you press the dough with a finger, it should bounce back, at this stage stop kneading.

4. Before kneading, Set the dough aside for 15 minutes, this step will give time for the dough to absorb the water.

This step is important

5. Yeast mixture should be nicely activated, or else prefer to use instant yeast.

Instant yeast

6. Don’t over raise the dough or log otherwise it may fall from the loaf tin.

* Temperature may vary in different ovens in making breads. Follow the recipe and make the needful adjustments on time and temperature according to your oven because different ovens work differently.

Now, you can make your own bread at home. Enjoy this semolina  and wheat flour bread with friends & family.

Let me know if you make this recipe! I’d love to hear what you think about it.

 Here is the YouTube link for making this bread https://youtu.be/V8r7m7-53hk

My website link for more  delicious recipes https://www.addanky.com/