Semolina Bread

Semolina Bread

Corinn Blackwell
Bread, Side dishes

Gently sweet and flavored with olive oil these simple rolls make a great addition to a holiday meal.

Semolina Bread

Makes 12 rolls or 1 loaf

These rolls are tender and light with a heartiness and chew that comes from semolina. Their gentle sweetness is countered perfectly with the rich flavor of olive oil. They make a great accompaniment to a holiday meal or your favorite soup.

“Recipe Tips:

1. The dough may seem stiff and dry to work with but this is because of the semolina.”
 

Ingredients

195g (1.5 c) all purpose flour

180g (1 c) semolina

65g (0.50 c) bread flour

30g (2 T) dark brown sugar

8g (2 t) instant yeast

8g (2 t) kosher salt

200ml (1 c) water

45g (3 T) extra virgin olive oil

Finishing

1 egg, beaten well

Flakey salt

Recipe Know-how

1.      In a large mixing bowl combine everything except the water and oil mixing well.

  • Add the water and mix until a stiff dough forms.

  • Knead in the bowl for 3 minutes.

  • Add the oil and press into the dough turning over and mixing until fully combined.

It might take a few minutes for the oil to fully incorporate into the dough.

  • Once fully combined, turn the dough out onto a clean, unfloured work surface and knead for 5 minutes.

  • Return to the bowl, cover and ferment for 30 minutes.

2.      After 30 minutes, perform the 1st fold.

  • Turn the dough onto a clean unfloured work surface, smooth side (the top of the dough) down.

  • Flatten gently and pull a portion of the dough over the center, turn and repeat until all of the dough has been pulled into the center.

  • Seal the seam well and turn onto the work surface, seam side down.

  • Pull gently to shape into a round.

  • Place the dough back into the bowl, cover and ferment 30 minutes.

  • Repeat the fold a 2nd time.

  • Cover and bulk ferment for 1 hour.

3.      Line a rimmed baking sheet with parchment paper and set aside.

4.      Punch down the dough and turn out onto an unfloured work surface.

  • For a loaf: flatten into a rectangle pull the short sides into the center and roll up. Cover and rest for 15 minutes. Lengthen to about 23cm (9 in) and place on the baking sheet. Cover loosely. Allow to proof for 45 – 60 minutes.

  • For rolls: divide into 12 equal portions, roll into balls, cover and allow to rest for 15 minutes. Flatten into a rectangle then pull the long sides into the center. Roll the top short side to the bottom tightly. Pinch the seam along the bottom well and place on the prepared baking sheet. Cover loosely and proof for 30 – 45 minutes.

5.      Preheat oven to 180 C / 350 F while the dough proofs.

  • Brush egg wash on the dough and allow to sit uncovered for 5 minutes. Egg wash a second time before sprinkling with flakey salt.

  • Bake a whole loaf for 25 – 30 minutes and rolls for 15 – 20 minutes.

The finished bread should be golden brown and register 94 C / 200 F when temped with an instant read thermomenter.

  • Cool.

6.      Serve.

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