Whole wheat semolina bread I made yesterday came out great!

[Blues Heron]

Here's what I did

the night before mixed

1 cup whole wheat flour
1 cup semolina flour
1 cup all purpose flour
2.5 cups of water
1 pinch instant yeast

left it out covered on the counter

the next day added

1 heaping tsp yeast
2 tsp table salt
2 cups all purpose flour

kneaded it in the bowl until all flour was mixed then turned it out on a floured board and kneaded for five minutes, flouring the board as needed

put it back in the bowl for a good rise - an hour or so

back out on the board, kneaded a minute or so, then rolled out into a thick sheet, rolled that up into a cylindrical loaf, and place it on a buttered cookie sheet, covered it with plastic wrap

let rise for about 35 minutes

slit the loaf the long way almost an inch deep using a serrated bread knife

preheat oven to 400 degrees f.

bake for 46 minutes, reducing heat to 385 for the last 8 minutes

cooled on rack

Very good ! nice open crumb, toasts well. Amazing oven spring - the loaf really expanded while baking. great crust. froze half for later, am enjoying this whole wheat semolina bread!! try it!

[hippywife]

1. Thanx for that recipe.

I may try it this weekend so I can maybe get a whole wheat bread my SO and I can both enjoy. :hi:

[housewolf]

2. LOVE bread made with semolina flour

It's one of my favorites (especially if it has sesame seeds on it...).

Congrats! That sounds like a wonderful loaf!

[Callalily]

3. Thanks! Guess it's going

to be a bread baking weekend. Haven't made any bread with semolina, so this should be fun.

[Blues Heron]

4. I hope you all try it!

The semolina/whole wheat gives it a nice nutty sweetness. Best of luck with this one, can't wait to hear how they turn out!

[hippywife]

5. I just may bake my way through winter! LOL n/t

[Vinca]

6. I make a 100% semolina bread that's very good.

To make it nice and moist, throw in about a cup of cooked couscous (you'll need to add a bit more semolina flour, but it's more of a sloppy mixture than a formed loaf - bake in a bread pan, not good for round loaves). It makes great toast.
http://www.recipezaar.com/100-Semolina-Bread-89434

[hippywife]

7. Interesting...

I've bookmarked this and may try it one day.

[Blues Heron]

9. I will def. have to try that sometime!

[hippywife]

8. I'm going to make my sponge tonight.

I bought some semolina yesterday and used 1/2 c. in our pizza crust last night. Could really taste it in the end crust pieces and noticeable in the texture, too.

[Blues Heron]

10. Great!

I just love the flavor of semolina, the texture is a nice bonus too! Good luck with this one! May the baking gods be smiling!

[hippywife]

11. I hope they are, too.

I don't have instant yeast so I only used 1.5 cups of water and cut the semolina down to 1/2 cup for tonight.

Tomorrow I will add the rest of the semolina when I add the other cup of water with the yeast. I did use AP tonight but I'm thinking I will use bread flour for the remainder, too.

Fingers crossed.

ETA: I just realized that there is no fat ingredient in this recipe. No olive oil or anything?

[hippywife]

12. What a lovely dough!

I just deflated and folded it, put it on the board for just a few minutes and then back in the bowl for another rise.

It had such a lovely feel to it. :D

[Blues Heron]

13. I thought so too - soft but not sticky

:D

[hippywife]

14. This came out absolutely delicious!

It's a little wobbly looking because it kept wanting to flatten out on the cookie sheet and I kept wanting to mess with it. I brushed it with whole egg and topped with sesame seeds, poppy seeds, and kosher salt. It really is yummy and I so appreciate this recipe! :hi:

Also, as a PSA, when spraying the inside of your oven with water take your time to make sure you miss the light bulb. :eyes:

[Callalily]

15. Great bread!

Just pulled it out of the oven. It's cooling right now. House smells just lovely.

And yes Blues Heron, you are right. It does expand while baking.

I can't wait to slice and eat it!

[hippywife]

16. Yours looks lovely!

Looks like we were doing this at the same exact time today. :rofl:

[Callalily]

17. LOL, yes I think so.

I had just put the bread on the cookie sheet for the last rise when I read your post about the bread doughs "lovely feel". Yes, I agree. I can always tell when bread will be exceptionally good by it's "feel".

I like your topping idea. Almost did the same, but got lazy.

And . . . yours looks great too!

[hippywife]

18. It would have been a toss up

coz I've had this bread, cinnamon swirl raisin bread, and pita bread doughs all rising today.

The last two pitas are in the oven now. My first try and they are coming out just okay. Not as puffy as I would have liked but I think pita is not so much a name as an acronym...Pain In The Ass! It's probably because I'm trying to do too much at one time with very little room to work.

[Blues Heron]

19. Wow!! Great looking loaves!!

Nice job both of you! Hope they taste as good as they look! :toast:
:toast:

[Callalily]

20. Oh yes, tastes fabulous!

I'm sharing this recipe with my friends.

[hippywife]

21. I think I didn't knead mine enough

before rolling it out. But it tastes delicious and will definitely make it again...hopefully with better results.

[Blues Heron]

22. If you're using granulated yeast (not cake) I think you could add that directly to the sponge day 2

Then all the water would get a chance to hydrate all the semolina etc overnight

what was the characteristic that you'ld like to improve - too dense?


I like your topping idea a lot - will have to try that mix on the next one!

[hippywife]

23. Yep. Just using active dry yeast

that needs to be hydrated. I do want it to be a little less dense and not to try to flatten out under it's own weight on the cookie sheet.

I'll try adding all the yeast to the sponge the next time. Thanx! :hi:

[Blues Heron]

24. I'd love to hear more about the cinnamon swirl raisin bread!

How did it come out? If you get a chance could you post the recipe? Made Naan today - it was kind of a P.I.T.A. but worth it !

[hippywife]

25. Still not quite right.

I used this recipe: http://allrecipes.com/Recipe/Cinnamon-Raisin-Bread-I/Detail.aspx

But my other half won't eat bread if it's all white so I subbed in some wheat and used bread flour for the rest. It's got a good flavor and rose nicely. Just a little on the dry side.

:hi:

[Blues Heron]

26. Many thanks!

Can't wait to try it!

:fistbump:

[hippywife]

27. It made some absolutely wondeful

thick sliced french toast for breakfast this morning. :9