Semolina Bread
Discover the warm, golden perfection of homemade Semolina Bread, a rustic delight boasting a chewy texture and a subtle, nutty flavor. This Mediterranean-inspired loaf combines the unique richness of semolina flour with the versatility of all-purpose flour, balanced by the natural sweetness of honey and the depth of olive oil. Expertly crafted with a slow rise, this artisan bread not only develops incredible flavor but also boasts a satisfying crust and tender crumb. Perfect for dipping into olive oil, pairing with soups, or elevating your favorite sandwiches, this recipe is your ultimate guide for creating bakery-quality bread right in your own kitchen. Featuring easy-to-follow steps and simple ingredients, it’s a culinary experience worth savoring!
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Recipe Information
Ingredients
- 300 grams semolina flour
- 200 grams all-purpose flour
- 7 grams active dry yeast
- 325 milliliters warm water
- 10 grams salt
- 30 milliliters olive oil
- 15 grams honey
Instructions
In a large mixing bowl, combine the semolina flour, all-purpose flour, and salt. Mix well and set aside.
In a small bowl, stir together the warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy, indicating that the yeast is active.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Mix the ingredients together until a sticky dough forms.
Transfer the dough to a lightly floured work surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap.
Allow the dough to rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once risen, punch down the dough to expel the gases, then transfer it back to the work surface.
Shape the dough into a round or oval loaf. Place it on a parchment-lined baking sheet.
Cover the shaped dough with a damp cloth and let it rise again for about 30-45 minutes, or until it has nearly doubled in size.
Preheat your oven to 220°C (430°F) during the final rise.
Once risen, lightly dust the top of the loaf with semolina flour and make a few shallow slashes on the surface using a sharp knife.
Place the loaf in the preheated oven and bake for about 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 13.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
