Easy and quick ‘nduja bread in a few hours with durum wheat semolina softer for days. I made a little, but maybe it’s better if I leave you directly the double dose, so you’ll have great homemade bread at least for a couple of days, for us being 2 and eating little bread I made only 2 loaves that we almost finished all at dinner, simply accompanied by 2 sunny-side-up eggs. Even for a double quantity, the yeast dose and rising times remain the same, on the contrary, if you want to double the dose I give you in the recipe I recommend adding a little yeast if you want perfect leavening in the same time, but if you have more time, the usual 56 g of fresh yeast is fine. This bread is great for preparing crostini, bruschetta, excellent for stuffing like a sandwich or serving instead of classic bread, I prefer to make small loaves for faster cooking, but you can also make a larger loaf and the cooking times will be slightly longer unless you keep the same width.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Minutes
- Preparation time: 15 Minutes
- Portions: 4 loaves
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for ‘nduja bread
- 3 1/4 cups all-purpose flour
- 1 1/2 cups durum wheat semolina
- 0.2 oz fresh yeast
- 1 1/2 cups water
- 2 oz 'nduja
Tools for making ‘nduja bread
- 1 Bowl
- 1 Spoon
- 1 Baking Tray
- 1 Parchment Paper
- 1 Dough Scraper
Steps for making ‘nduja bread
Dissolve the yeast in the water. In a large bowl, place the flour, add the yeast with the water and mix with a spoon.
Add the salt and mix again.
Add the ‘nduja and the semolina flour and knead by hand until you get a smooth dough. Knead well on a surface to make an elastic dough, place it back in the bowl, cover with film wrap and let it rise in a warm place, at about 78°F (26°C) for at least three hours, or until the dough is well risen and at least doubled in size.
Take the risen dough, pour it onto a floured surface, stretch and roll it, then divide into 2 parts or directly into 4 parts. Roll out with a rolling pin to form a rectangle and roll from the narrower side, widening as you roll, and roll tightly. With each loaf, roll it well on the surface to seal and compact it well.
Once the 4 loaves are made, place them on the baking tray lined with parchment paper.
Let it rise for another hour, in a warm oven with a cup of hot water, so it doesn’t dry out on the surface. Slightly heat the oven at first and then leave it with the light on when letting the loaves rise.
Check if the bread has perfectly risen, remove from the oven and heat the oven to 482°F (250°C) with fan. When it reaches temperature, bake the bread at mid-height for about 20 minutes, after the first 15 minutes lower the temperature to 392°F (200°C).
Remove from the oven and enjoy our good ‘nduja bread, great warm, cold, or even the next day, very soft.
