Super fast semolina bread because sometimes you don’t have all the time you’d like available and therefore need to speed up, fortunately not always. I must say that I am not a baker even though I have worked in gastronomy and catering for 40 years, but I prepare a very simple dough that at any moment, considering the rising and baking time, brings hot and crispy bread to the table for the family without much pretension.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 384.32 (Kcal)
- Carbohydrates 65.54 (g) of which sugars 3.41 (g)
- Proteins 15.06 (g)
- Fat 7.23 (g) of which saturated 0.70 (g)of which unsaturated 1.17 (g)
- Fibers 8.92 (g)
- Sodium 318.88 (mg)
Indicative values for a portion of 220 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
- 2.2 lbs durum wheat flour
- 0.88 oz fresh brewer's yeast
- 1 cup extra virgin olive oil
- 1 tbsp salt
- 2.5 cups water
- 1 tbsp oat flakes (optional)
- 1 tbsp pumpkin seeds (optional)
Tools
- Loaf Pan
- Stand Mixer
Steps
I use my super efficient stand mixer almost every day to help with preparing both sweet and savory doughs. I sift the flour and meanwhile dissolve the yeast in warm water. I put the flour in the mixer and add the water with the dissolved yeast, start with the hook, and begin to spin it slowly, add the oil and lastly the salt. I let it knead at medium speed for 10 minutes and if more water is needed, I add it. After the time has passed, I transfer to a bowl with an airtight cover, close, and let it rest for 1 hour in the kitchen.
After two hours, I divide the dough into two parts, give a light mix and transfer one part to the loaf pan and sprinkle oats on top, obviously optional, you can use seeds of your choice. With the other part of the risen dough, I form a small loaf with pumpkin seeds on top, and when putting it in the oven, I make a cut on the side.
Let the semolina bread rest covered for 1 hour. Preheat the oven to 450°F and place the bread in the upper part to bake for 10 minutes, then lower the temperature to 355°F and continue baking for another 30 minutes.
Here is my super fast semolina bread
Believe me… when they say good as bread! Now I understand why
About Brewer’s Yeast
It is called brewer’s yeast because a long time ago it was produced from the residues of the beer-making process. Precisely from microscopic fungi, today instead, by making an industrial culture that transforms sugars into ethyl alcohol and carbon dioxide, this causes the dough to swell and double.
It is called brewer’s yeast because a long time ago it was produced from the residues of the beer-making process. Precisely from microscopic fungi, today instead, by making an industrial culture that transforms sugars into ethyl alcohol and carbon dioxide, this causes the dough to swell and double.
FAQ (Frequently Asked Questions)
Can the super fast semolina bread be made without seeds on top?
Of course, you can make semolina bread without seeds on top, the oat flakes or pumpkin seeds can be changed or omitted if you don’t want to add them.
