Semolina bread is one of my favorite treats. It’s moist, dense, fluffy like cake and makes perfect toast. Semolina is flour made from a different part of the wheat berry – mostly known to Americans as pasta flour. Happily, it’s high in protein and gluten, which is exactly what bread needs to be delicious.
I wanted to make a different bread recipe that is 100% semolina, but first I tried this one, which includes white flour. My last attempt at 100% semolina bread didn’t rise up high enough, so I’m gearing up slowly to do it again. At any rate, I was very pleased with this batch of half and half!
A note on moistness: The recipes I’ve seen call for placing a pan of boiling water in the oven underneath the bread PLUS spraying the inside of the oven with water before baking. Pfft. I wasn’t in the mood for any of that, so I just half-heartedly put a pie pan of cold water in the oven, assuming it would eventually boil. It never boiled, but it did make the oven pretty humid. Feel free to do what I did or try the boiling water pan and/or spraying techniques I mentioned. I have no idea if the humid oven really helped the bread’s moistness level or not.
The hubs and I have been enjoying our semolina toast for breakfast with earth balance and a strong cup of coffee (English-style black tea for me!)
Ingredients for one regular-sized loaf:
- One loaf pan
- 1 cup warm water
- 1/2 cup soy milk
- 2 Tbs maple syrup or fine sugar
- 1 package active dry yeast
- 3 cups bread flour
- 1 cup semolina flour
- 1 tsp fine sea salt
- about a 1/4 cup of olive oil