This springy dough is great if you have little bakers-in-training whose kneading abilities are just developing: The dough is much lighter than, say, a whole wheat dough, and it easily forms into a light ball that is fun to fold, roll and push; fold, roll and push; fold, roll and push… And you only need to knead it for 10 minutes without risking a door stop bread. Plus, it’s quite tasty bread that our whole family prefers over store-bought bread any day.
Semolina Bread (makes 2 loaves)
- 1/2 cup warm water
- 1 tsp sugar
- 1 packet dry yeast
- 1 tbsp olive oil
- 2 tsp coarse salt
- 1 1/2 cups warm water
- 2 1/2 cups semolina flour (durum wheat)
- 2 1/2 cups of whole wheat flour (or as needed)
- Dissolve sugar in the half cup of warm water, sprinkle in yeast, let stand for 5 minutes until foamy.
- Stir in oil and salt.
- Stir in semolina and water gradually, alternating between water and flour.
- Stir in as much whole wheat flour as you need to make a nice springy dough.
- Knead for 10 minutes, then let rise in a large, covered bowl for 1 1/2 – 2 hours, until the dough doubled in size.
- Preheat oven to 400F.
- Punch down dough, divide in half.
- Form loaves, place in greased 9×5 inch loaf pans. You can also just put it on a baking sheet.
- Bake in the oven at for 25-30 minutes until it sounds hollow when you knock on the underside.
- Let cool and enjoy.
You may see in the picture of the sliced bread that it has this beautiful yellowish color. This comes from the freshly ground hard white wheat I used to make these two loaves. In fact, I ground it right before making the dough, and does it make a difference!
Anmerkung: Semolina wird in Deutschland als Hartweizengries verkauft, und sollte im Supermarkt zu finden sein.