Today on the last day of the BM #52 I am paired with Mir and I wanted bake a bread. I had my eye on the bread that Mir had set out for us in Taming the Yeast; it was a whole wheat bread. You know me I cannot leave them alone so I tried it. The bread had a mind of its own; it did rise to the occasion.
My discussion with Mir gave me an understanding of the reason. The whole wheat flour in India has
greater protein content lesser protein content so it does not rise as much as
the bread made with the whole wheat flour made in US. The solution is to add
vital wheat gluten.
Since I do not have access to gluten I decided to make this Semolina Bread.
The bread flour was what Kalyani gifted to me.
Family of course loved the bread.
Recipe Source: The Schizo Chef
Yield: 1 loaf
- 2 cups warm water
- 1 tblspn instant yeast
- 1 tblspn sugar
- 1 tblspn salt
- 3 ½ – 4 cups bread flour
- 1 cup semolina
- 1/4 cup olive oil
- 2 tblspn milk
- 2 tblspn til/ sesame seeds
- Dissolve the sugar in the water.
- In a large bowl, combine 1 ½ cups of the flour, salt, yeast and water, with an electric mixer, mix for a few minutes.
- Add semolina, 1 cup of flour and olive oil.
- Mix well and using the dough hook attachment, start to knead the dough.
- Add flour, ½ cup at a time until the dough wraps itself around the dough hook.
- Knead for 5 minutes. Dough will be elastic and slightly sticky.
- Transfer to a lightly oiled bowl.
- Cover with greased plastic wrap and a kitchen towel.
- Leave to rise for 1 hour, until doubled in size.
- On a floured board, knead dough for a few minutes, sprinkling a little flour on top as needed.
- You can shape into a rustic round loaf. But I preferred to make it in a loaf. I rolled it in a thick rectangle and rolled it up from the narrow end in the thick roll.
- Sprinkle a greased loaf pan with rava/semolina or corn flour.
- Cover with kitchen towel and leave to rise another 45 minutes, until doubled in size.
- Preheat the oven to 190°C/375 F.
- Brush the top with milk and sprinkle sesame seeds on top.
- Bake for 45 – 50 minutes, until loaf sounds hollow when tapped.
- Cool and slice.
- I served it with a delicious mushroom dip.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53
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