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Semolina Wholewheat Bread Yum
Semolina bread with some wholewheat flour — this is perfect for breakfast, lunch or dinner. It makes a great toast, great sandwich and just a great bread to snack on.
Semolina Wholewheat Bread
Course breads
Cuisine american
Prep Time
20 minutes

Cook Time
45 minutes
Servings
loaf
Ingredients
  • 2 cups Semolina flour sooji Fine or fine
  • cups Wholewheat flour (or use 3¼cups of semolina )
  • 1 tsp Yeast Instant
  • cups Water Tepid (70~78°F)
  • 1 tbsp Sugar
  • ¼ cup Extra virgin Olive Oil
  • tsps Sea Salt
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
  • 2 cups Semolina flour sooji Fine or fine
  • cups Wholewheat flour (or use 3¼cups of semolina )
  • 1 tsp Yeast Instant
  • cups Water Tepid (70~78°F)
  • 1 tbsp Sugar
  • ¼ cup Extra virgin Olive Oil
  • tsps Sea Salt
Semolina Wholewheat Bread
Instructions
  1. Combine all the ingredients in a stand mixer or in a large bowl. Mix and knead until the dough is smooth, shiny and elastic, about 8~9 minutes on the machine (10~12 minutes by hand).
  2. Transfer the dough to a lightly greased bowl, cover and let rise until it doubles in volume, about 1½~2hours.
  3. Grease a 8½”x4½” loaf pan.
  4. Turn the risen dough out onto a lightly floured surface. Form the dough into a loaf and place it in the prepared pan, press gently to fit in the pan. Sprinkle the to with semolina flour, cover the pan with plastic wrap and let rise for another 1~1½ hours or until the bread crests just above the rim of the pan.
  5. Preheat the oven to 375°F. Bake the bread for 35~45 minutes or until the loaf starts to pull away from the edges and the crust is deep golden brown.
  6. Remove the bread from the pan and let cool completely before slicing.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 52.

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