100% Semolina Bread Loaf
Semolina/Rawa/Rava as it popularly known in India is the coarse, purified wheat middling’s of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.
Well, there comes the magical word, WHEAT...So shall we say this comes in the health circle? I'm a person who strongly believes everything in moderation is fine for you.
Back to the bread now. I had to give a few tries to come up with something palatable...You heard it right. The first few were pathetically bad. But, nonetheless, this is the new hit bread recipe at home and my ever fussy boys love it. They did make out that it was not the usual flour and something was different in it. But no questions were asked and it was gladly devoured. That was a huge relief...Well , let me tell you something. Anything eaten by my two lil guys without much questions is definitely well worth a try.
The bread itself is a little different from our normal loaf. Slightly denser and a wee bit yellow. But it was ridiculously awesome in taste and the aroma during the bake was....sigh...Mmm...From then on I’ve almost made four successful loaves but looks like all this blogging has made me drool for another loaf soon.
As always, it’s your feedback's which gives me the power to push forward my limitations? Hoping you will give this recipe a go.
Before I start off with the recipe, let me ask what sort of recipe reader are you? I've a habit of whizzing past a recipe directly to the notes first and then to the recipe. So, don't forget to read the notes in any recipe...The magic lies there...
Let me take you on an aromatic and mouth-watering journey.....
- Semolina Flour - 482 grams
- Lukewarm Water or Milk or a mix of both - 290 grams to 313 grams
- Honey or Sugar - 32 grams (2 tbs)
- Instant yeast - 2 1/4 teaspoons
- Salt - 1 teaspoon
- Butter or Olive Oil - 28 grams (2 tbs)
- Milk Powder - 35grams (1/3 cup)
Take ¼ cup lukewarm water (from the recipe quantity), add 1 tsp sugar and the instant yeast mix well and set aside to rise.
Mix the flour, milk powder and salt in a bowl.
In another large bowl mix all the wet ingredients, (except butter).
Add the risen yeast mix to this. Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
Add butter little at a time to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth or cling foil and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased loaf pan with the seam area at bottom.
Cover with a wet cloth or cling foil, and let the dough rise for 45 to 60 minutes (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C, for 40 to 45 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.
I bet these tastes much better than the store bought ones, the aroma that fills the house when you bake these, will make you bake it again and again, in fact no more bakery breads.
Happy bread making…..
Note 1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Note 4: You can brush with egg wash for getting a golden colour for the crown.
Note 5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.
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