Carina-Forum для эстетов и гурманов
My recipe

White semolina bread

This bread with firm crumb is perfect for sandwiches and bruschetta. It stays fresh for long time and does not require hours for making.

Белый хлеб с семолиной

  • 150 ml warm water
  • 1 cup ( 240 ml) white flour
  • 1/2 cup ( 120 ml) semolina
  • 1 tsp salt
  • 1/2 tsp malt (optional)
  • 1 tsp (2 - 2.5 g) dry yeast
  • 1 tbsp vegetable oil (lard, butter)
  • In a bowl sieve together white flour and semolina
  • Dissolve the yeast in the water, add sugar, malt and allow to stay for 10 min in a warm place
  • Make the dough adding gradually the flour. Add salt and oil at the end
  • Knead the dough thoroughly for 15 min, transfer into a greased bowl, cover with cling film and leave to rise for 1 hour in a warm place
  • Shape the dough into a loaf
  • Transfer the loaf onto the parchment paper and sprinkle with semolina
  • Cover and allow to rise again for 20-40 min
  • Preheat the oven together with the baking tray to 230C
  • Make slashes on the bread
  • Transfer the loaf onto the hot baking tray and bake 3-4 min at 230C
  • Spray the oven, reduce the heat to 210-200C and bake for 30-35 min until nice and golden
  • Cool on a wire rack
I used the bread machine to knead my bread.
The malt is an optional ingredient, but it contributes to a better rise.
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