Mediterranean-flavored semolina bread. A rich and fragrant bread.
Twisted semolina rings flavored with chestnut honey and Mediterranean spices. The twisted preparation gives the bread an elasticity, porosity, and softness ideal for accompanying imaginative fillings, especially cold cuts and various types of meats, precisely because of the aromatic charge recreated.
The Mediterranean spices, which are used on the coasts of nearby Morocco, Tunisia, and increasingly in our cuisine, are valued for their health benefits and aromatic notes.
Garam masala is a spice blend typical of Indian cuisine; my blend is personalized, based on advice from those who use it regularly. I am fortunate to know many people from different ethnicities and I am constantly discovering the great value of cooking and the use of new fragrant harmonies.
Precisely because of this mix, the choice to fill or accompany the bread falls on meat-based dishes, especially chicken, thick legume creams, grilled vegetables, and not least our cured meats, which pair well with these aromas.
Below are some recipes and other tips you might find interesting
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To the remilled semolina and spices, add the sweetness of honey and the tartness of apple cider vinegar to give more boost to the leavening.
- 4 cups remilled durum wheat semolina
- 2 tsp compressed yeast
- 1 tsp chestnut honey
- 2 tbsps olive oil
- 1 tsp ground turmeric
- 1 tsp apple cider vinegar
- 1 tsp garam masala
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- as needed water (Warm)
Useful Tools
A mixing bowl, or the stand mixer, baking mats, dough scraper…
- Bowls
- Baking Mats
- Stand Mixers
- Dough Scrapers
Steps
Knead, shape, bake…
In a bowl or stand mixer, combine all the ingredients, with the yeast first dissolved in half a glass of warm water. Start kneading by gradually adding warm water. Transfer the dough onto the work surface and knead well for about 5 minutes. If you think the spices are not enough, add more; this is the right moment. It largely depends on the product’s origin, the semolina, and especially personal taste.
Cut pieces and make long loaves, which you then fold onto themselves and twist, close into a ring, and give an additional twist. This technique is used to give elasticity. It increases the alveolation and gives softness.
Let rise for about two hours, or until doubled, and bake in a preheated oven at about 375°F for about thirty minutes. It largely depends on the size of the ring. If you prefer a glossy surface, brush with egg yolk before baking.
Some more tips
You can also make other shapes; braids or twists. If you prefer a neat shape, make two rounds of folds. To complete the bread and enjoy it as a snack, add almonds, raisins, and dried plums.
