John Myers
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Bread & Rolls: Rice – Semolina Bread
The perfect bread & rolls: rice – semolina bread recipe with a picture and simple step-by-step instructions.
- 450 ml Rice milk
- 100 g Durum wheat semolina
- ***************
- 250 g Spelled flour
- 50 g Rice flour
- 50 g Lupine flour
- 1 bag Instant dry yeast
- 1 tsp Bread spice mix
- 10 g Salt
- 4 tbsp Hazelnut oil or other
First…
- 1 …. heat the rice milk and stir in the semolina, bring to the boil briefly, set aside and allow to cool.
then…
- Now put all the dry ingredients from the spelled flour to the salt in the bowl of the food processor – do my kitchen – mix them well with a whisk, then add the semolina-rice milk mixture and the oil, everything with the dough hook about 3 to Knead into a dough for 5 minutes.
- Then take out the dough hook, cover it with a cloth and let everything rise for about 1 – 1.5 hours.
- Put the dough hook back into the dough and knead the dough again for about 2 minutes. Now wet your hands to get the dough out of the bowl, place it on a grid with baking paper, shape the dough all around with your wet hands, cut it crosswise and cover it with a large bowl and let it rise for another 20 minutes.
- Now preheat the oven to about 250 degrees, remove the bowl from the dough and put the body in the oven and bake for the first 15 minutes at 220 degrees, then bake for 45 minutes at 190 degrees.
- Knock control helps to see if the bread is done, it must sound hollow.
Important NOTE…
- 7 …. if the bread was intended for something, then it should be brought to a safe place, because if you let it out of your sight …. it could be that almost half of it is missing before it gets cold 😉 …. it was delicious
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