Semolina & Whole Wheat Bread

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This is one my favorite breads and is liked by my family too. Before I started baking, I didn’t know one could bake bread with semolina. But once I tried it out, I really liked the nutty flavor. It makes for a really crispy toast. I even make sandwiches or chilly cheese toast with it.

Semolina and Whole Wheat Bread

Zarna Bheda

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs

Course Breakfast, Main Course

Servings 5

Equipment

• Bread tin/ mould
• Big bowl
• OTG

Ingredients

  

• 350 grams Fine Semolina Baarik Rava
• 150 grams Whole wheat flour
• 1 1/8 tsp Salt or as required
• 1 1/8 tsp Jaggery or Sugar
• 2 tsp Instant Yeast
• 1 3/4 cup Lukewarm Water you can use 1 cup milk, rest water
• 2 tbsp Olive oil extra virgin
• 35 grams Milk powder

Instructions

 

• Put all the ingredients (excluding water and olive oil) in a big mixing bowl and mix well.
• To get lukewarm water microwave a cup of water at medium temperature for 10 seconds. Please check that the water is not boiling hot or else it will kill the yeast. It should just be warm to touch.
• Add lukewarm water little by little to your mixing bowl and mix till you get a shaggy dough. Be careful while adding water. Don't add the entire quantity at one go. It needs to be a slightly sticky dough (not of pourable consistency like cake batter).
• Transfer this dough to a kneading surface and knead for 10 – 12 minutes using the stretch and pull method. You can add the olive oil little by little to help you with the kneading process. The dough will be sticky. Don't be tempted to add flour. Keep kneading till the dough turns into a smooth, soft dough.
• Form this dough in the shape of a ball, tucking the ends beneath. Place it in a well oiled bowl and move the dough around a bit so that it gets oiled as well. Cover the bowl with a damp cloth or with a cling wrap and keep it in a warm place. Allow it to double in size (usually takes an hour).
  
• Once the dough has doubled, gently punch it to release all the gases and knead it for a minute or two.
• Roll out the dough in the shape of a rectangle and then fold it tightly like a log. Seal the ends well. Place the log in a well oiled bread tin / mould. Apply a little milk or oil on top so that it doesn't dry out. I have used an 8*4 *4.5 inch tin here. Allow the dough to double in size or reach the brim of the tin.
• In the last 10 minutes of the waiting time, preheat your oven to 180 degrees Celsius. Bake the bread for 40- 45 minutes till the crust turns golden in colour. If the top of the loaf starts to brown too much, just cover it with aluminium foil.
• Remove the bread from the oven and apply butter on top. After 4-5 minutes take it out of the tin and allow to cool on a wire rack for 2-3 hours before slicing it.
  
• Slice and serve!
  

Notes

Just be careful to get the fine variety of semolina. Or if you have the regular one, then grind it in a mixer grinder and you are good to go!

Keyword recipe, semolina, whole wheat

If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story

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