Springy Semolina Bread

Everyone here loves making, and eating, Semolina bread.

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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.

kneading1

Semolina Bread (makes 2 loaves)

Ingredients:

  • 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)

Directions:

  • 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.

bread2

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.

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