Whole wheat semolina bread.
Semolina bread is prepared in loaf form especially in the southern regions of Italy, where the cultivation of this type of wheat is more widespread. Durum wheat bread is characterized by a crunchy crust and a soft inner crumb. Perfect on its own, to prepare delicious bruschetta or to recreate traditional dishes, with this recipe the bread is really easy to prepare!
Also with Bimby.

thought for you:

Difficulty: Easy
Cost: Very economical
Rest time: 15 Minutes
Preparation time: 3 Hours 30 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

223.88 Kcal

calories per serving

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Energy 223.88 (Kcal)
Carbohydrates 38.91 (g) of which sugars 2.66 (g)
Proteins 7.39 (g)
Fat 5.74 (g) of which saturated 0.86 (g)of which unsaturated 0.53 (g)
Fibers 0.80 (g)
Sodium 468.44 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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3 cups whole wheat semolina flour (Whole)
1 1/4 cups all-purpose flour (Or fiberpasta)
2 tablespoons extra virgin olive oil
1 1/4 cups water (Warm)
0.7 oz fresh yeast
0.4 oz salt
1 tablespoon honey (Or baking soda)

Whole Wheat Semolina Bread

Tools

what we need to prepare the

Stand Mixer
Bowl large
Kneading Board
Baking Tray

Preparation of Whole Wheat Semolina Bread

Warm the water and dissolve the yeast, make sure it is not too hot otherwise the yeast will be damaged.
With Bimby 98°F 2 min. Speed 2
Pour the 2 flours, water with dissolved yeast, olive oil, and honey into a bowl or stand mixer or the Bimby bowl, and knead for at least 10 minutes.
With Bimby kneading 4 min.
Once the dough is obtained, make it into a ball, and let it rise until doubled, about 1 hour.
When the dough is ready,
gently place it on a work surface and divide it in half.
Flatten the dough with your fingertips.
Fold like a handkerchief, first the upper edges, and then..
again in half.
Turn over, and repeat the operation.
Stretch again with your fingertips, and then take the ends and fold them inward,
Then roll up.
In a baking tray place some parchment paper, gently place the loaves, and with a small knife make diagonal cuts.
Cover with a cotton cloth and let rise for 2 hours.
Turn on the static oven, and bring it to 410°F.
Once the temperature is reached, and the 2 hours have passed, bake, and cook for 15 minutes.
Then lower the temperature to 375°F and bake for another 15 minutes.
Finally, remove the bread from the tray, place it directly on the grill and continue baking for another 20 minutes.
Take the bread out of the oven, wait for it to warm up, and then… Enjoy your meal.
Here is my Whole Wheat Semolina Bread ready