Mediterranean flavored semolina bread. A rich and fragrant bread.
Semolina rings flavored with chestnut honey and spices with a Mediterranean flavor. The twisted processing gives the bread elasticity, porosity, and softness ideal for accompanying imaginative fillings and especially cold cuts and various meats, due to the aromatic charge that is recreated.
Mediterranean spices, used on the coasts of nearby Morocco, Tunisia, and increasingly in our cuisine, for their characteristics related to both wellness and aromatic notes.
Garam masala is a typical spice blend of Indian cuisine, my blend is personalized, on the advice of those who use it regularly. I am fortunate to know many people of different ethnicities and I am discovering more and more the great value of cooking and using new fragrant harmonies.
For this mix, the choice to fill or accompany the bread falls on meat dishes, especially chicken, thick legume creams, grilled vegetables, and not least our cold cuts that go well with these aromas.
Following are some recipes and other tips that might interest you.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The sweetness of honey and the tanginess of apple cider vinegar are added to the remilled semolina and spices to give more lift to the leavening.
- 4 1/4 cups remilled durum wheat semolina
- 1/3 oz compressed brewer's yeast
- 1 teaspoon chestnut honey
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon apple cider vinegar
- 1 teaspoon garam masala
- 1 tablespoon poppy seeds
- 1 tablespoon sesame
- as needed water (Warm)
Useful Tools
A mixing bowl, or planetary mixer, baking mats, scraper…
- Bowls
- Baking Mats
- Planetary Mixers
- Dough Scrapers
Steps
Knead, shape, bake…
In a bowl or planetary mixer, combine all ingredients, with the yeast first dissolved in half a glass of warm water. Start kneading by pouring a little warm water at a time. Transfer the dough to the work surface and knead well for about 5 minutes. If you think the spices are too little, add more; this is the right time. It greatly depends on the origin of the product, the semolina, and especially personal taste.
Cut into pieces and form long strips, fold over themselves and twist; close into a ring and give an additional twist. It’s a technique that serves to give elasticity. It increases the crumb and gives softness.
Let them rise for about two hours, or until doubled, and bake in a preheated oven at about 375°F for about thirty minutes. It greatly depends on the size of the ring. If you prefer a shiny surface, brush with egg yolk before baking.
Some Additional Tips
You can also make other shapes; braids or twists. If you prefer a regular shape, make two rounds of folds. To complete the bread and enjoy it as a snack, add almonds, raisins, and dried plums.
