Have you ever tried Altamura bread? Well, you absolutely must!
Besides having a very different taste from classic bread because semolina flour is used, it’s also very healthy.
I personally love baking bread at home, and if you enjoy it as much as I do, you should also make Altamura bread, it’s really excellent.
A bread that also perfectly adapts to toasting, really excellent, with a crunchy crust and a soft interior, it keeps well if stored in a plastic bag!
Try making it following my recipe.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I’ll post them on my FB page with your name.
Approx. 2055 Kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 1 loaf
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Altamura Bread
- 5 cups semolina flour + extra for dusting
- 1.75 cups water
- 0.4 oz fresh yeast
- 0.5 tbsp salt
Preparation of Altamura Bread
You can make the dough by hand, kneading it well, or with a stand mixer as I did.
In the bowl of the stand mixer, dissolve the yeast in water, then add the flour and mix well.
Next, add the salt and knead for 7-8 minutes on low speed, then increase slightly and continue kneading until you get a well-combined dough.
Transfer the dough to a container, cover it, and let it rise for about 3 hours or until it doubles in size.
After the time has passed, transfer the dough to a floured work surface, take each side of the dough ball and fold it towards the center as shown in the picture, then flip it over onto the surface
…work it until you get a loaf. Transfer the bread roll to a non-stick baking sheet…
…make light diagonal cuts on the bread, lightly flour the surface, and let it rise again for another hour or until it doubles in size.
Bake at 428°F for 5 minutes, then lower to 392°F and continue for another 30-35 minutes, checking the doneness… it should be well-baked on the surface and not pale.
