After baking loaves with a combination of whole wheat flour and semolina, I had become confident and wanted to make a loaf with semolina. If you want to bake the combination bread, please get the recipe here.
I must confess all my fears about a loaf with semolina were pointless. This is one of the best bread loaves I have ever baked. Semolina gives a very good rise and even a novice can bake this bread. Make sure you take very fine semolina or chiroti rava. The rising time is lesser as compared to other loaves. And the result is equally good.
The success of baked goods depends on how accurately the ingredients are measured. Measure your ingredients before you start baking. Here I have used a 200 ml cup.
100 % Semolina Bread
- 2 cups Semolina
- 2 tbsp Milk powder
- 2 tsp Instant dry yeast
- 2 tsp Jaggery
- 1 tsp Salt
- 1 cup and 1-2 tbsp Water
- 1/4 cup Any neutral oil
- Take 2 tbsp of lukewarm water and dissolve jaggery in it. Add yeast and keep it aside to bubble.
- In a big bowl take semolina and mix milk powder to it. Add water and stir it with a spoon. Keep it aside for 10-15 minutes.
- Add the bubbled yeast mixture, oil and salt to the flour. Mix it with a spoon.
- Use hands to knead the dough. If the dough appears dry, add one tbsp of water.
- Transfer the dough on the kitchen counter and knead it gently for 12 to 15 minutes.
- Rest the dough for the first rise. Mine took just 50 minutes as the day was exceptionally warm. The dough usually takes 60 to 80 minutes to double in size.
- Grease a loaf pan of 7" or line it with parchment paper.
- Deflate the dough and shape it into a tight log.
- Keep the log in the loaf pan with seams side down.
- The second rise took about 30 minutes.
- Preheat the oven at 200 C for 10 minutes.
- Bake the loaf for 35 to 40 minutes.
- If the top is browning fast, cover the tin with aluminium foil.
- Take out the bread from the tin and allow it to cool on the wire rack.
- Store it in an airtight box or wrap in cling film.