Wheat Semolina Bread
We have been talking about whole wheat bread, semolina bread and what not. Let’s talk about wheat semolina bread. Different? Yes, it is. As an experimental baker, I am always in the quest of trying something new. In all my experiments I like to keep health as the base factor.
In my previous experiment of 100% semolina bread, the bread came out really well. However, it was ultra-soft, difficult to slice as well as difficult to manage while making sandwiches etc. My other experiment with whole wheat bread felt that the bread was a little dense when used for making sandwiches.
Why not make something combining these two flours. This will give silkiness of semolina and nutrients of whole grain. In theory, it was exciting but was not sure how it will be in actual. But an effort worth trying.
Wheat Semolina Bread Flour Recipe
I have tried mix flour bread recipe earlier where I have used all-purpose, wheat and semolina together. The results were great, but I still wanted to remove all-purpose flour and take the bread a step closer to health.
I have used Whole Wheat and Semolina flour for this bread. Whole wheat will add a lot of nutritional value to the bread and Semolina will add that additional protein and silkiness to the bread.
The results were extremely great. An awe moment when the family members ate the entire bread in a single meal.
|Fine Semolina (Durum Semolina)||300 gm|
|Whole Wheat Flour||100 gm|
|Instant Yeast||1 tsp|
|Granulated Sugar||1 tbs|
|Garlic Powder||1 tbs|
|Olive Oil||2 tbs|
|Total Servings||1 Loaf|
|Calories per Serving||1510|
In a bowl, take lukewarm water. Mix Sugar and yeast into it and set aside till it froths.
In a large bowl, take semolina, Wheat flour, Garlic powder, olive oil, and salt.
Add yeast mixture to it and mix it well. Cover the mixture and leave it for 10-15 minutes. The semolina will soak the water and help you to handle the dough later on.
Now take the mixture out on a lightly dusted surface and start kneading it to get a smooth and soft dough. It will take around 15 minutes.
Once the dough is ready, keep it in a greased bowl for the first rise. It will approximately take 40 minutes (Proofing time depends upon the weather conditions).
Once the dough is doubled in volume, punch it and take it out on a dusted surface (dusted with wheat flour). Knead it gently and give the shape of a loaf.
Grease a tin and place this loaf in it. Brush it with milk, Sprinkle some sesame seeds and cover it with greased cling wrap.
Keep it in a dry and warm place for the second rise. It will take about 30-40 minutes (again the time depends on weather conditions).
Meanwhile, preheat the Oven to 200 degrees Celsius.
Remove the cling wrap and brush the top of the loaf with milk again. Bake it at 200 degrees for 35 minutes. If the top is browning too fast, then cover it with an aluminum foil and continue to bake.
Once it’s baked, take it out from the Oven. De-mould it and place it on a wired rack, brush it with olive oil/butter and let it cool for 2 hours. Now cut the slices and Enjoy.
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