Well yes, finally I could gather the courage to try the bread with semolina. I was not convinced about the semolina bread as the grain size is bigger than the normal wheat flour. So as even the 100% whole wheat bread is dense when its compared to the normal readymade bread I expected semolina bread to be even denser.
We had moved to a new place recently and I was busy with settling down. So for breakfast, I had to buy the bread. Within a few days, everyone at home was complaining as they didn’t like the readymade stuff. This gave me the confidence to try something different. Semolina came to my mind. After two loaves, the third one turned out to be ok. The recipe is simple. However, the dough will be sticky and can test your patience.
But then what is life without a little patience? Moms have to be patient even otherwise:). Anyways coming back to the bread, the semolina has to be really fine. Go for the mahin sooji or chiroti rava. Semolina gives crunch in every bite and the bread tastes different from the normal whole wheat bread.
Let’s get to the ingredients and procedure.
Whole wheat Flour: 230g
Instant dry yeast: 1.25 tsp
Milk powder:30 g
Brown sugar 1 tsp
Lukewarm water: 340 ml
Clarified Butter(Ghee): 3 tbsp
Milk for milk wash: 1 tbsp
Take 100 ml of lukewarm water out of 340 ml and add a tsp of sugar. Dissolve it and add yeast to this mixture. Let it stand for 15 minutes. I have taken instant dry yeast but over the years it has become a habit to check if the yeast is working or not. So I allow the yeast to breathe.
Take semolina and wheat flour in a big bowl. Add salt and milk powder to it. If the yeast mixture is bubbling add it to the flour mix. Add the remaining water to the dough and mix it with the help of a spatula.
The dough will be very sticky. Cover the bowl with a kitchen towel and leave it for 10 minutes on the kitchen counter. This is to ensure that the semolina absorbs the liquid and softens.
After 10 minutes take out the dough and knead it on the counter using ghee. This won’t allow the dough to stick to your hands. If you don’t like kneading, go to no-knead whole wheat bread.
The kneading should be done gently using stretch and pull method. After 8-10 minutes, the dough becomes soft and flexible. It springs back when poked.
Keep it in a well-oiled bowl for the first rise which took 70 minutes. The bread with semolina is fast rising.
Grease a loaf pan 0f size 9X4X4 with ghee or butter or line it with a parchment paper.
Deflate the dough and shape it into a loaf. Keep it in the loaf tin for the second rise.
The second rise is faster. Mine took 30 minutes. Cover the tin with cling film.
Meanwhile, preheat the oven at 2oo C. Apply milk on the loaf with a brush before putting it into the oven.
Bake for 40 minutes with both rods on. Tent the loaf after 20 minutes if you find it getting brown faster.
Take out the bread and cool on a wire rack. Cut once it has cooled down.
How do you like it? The healthy tasty homemade bread. Try this recipe and share your feedback. Next time perhaps I will try a 100 % semolina bread. Your feedback is a great motivator.
Water needed to make the dough may vary depending on the flour, temperature and humidity conditions.
Baking time may vary depending on your oven temperature.