John Myers
Bread & Rolls: Semolina – Wholemeal Spelled – Bread
The perfect bread & rolls: semolina – wholemeal spelled – bread recipe with a picture and simple step-by-step instructions.
- 450 ml Water
- 100 g Durum wheat semolina
- **************
- 430 g Wholemeal spelled flour
- 1 bag Dry yeast
- 20 g Vegetable salt *
- 3 tbsp Beechnut oil or other
- Stir the semolina into the water, bring to the boil and let cool while stirring.
- Now put all the dry ingredients from wholegrain spelled flour to the vegetable salt into the bowl of the food processor – as always my KitchenAid does it – mix with a whisk, then the semolina mixture comes together with the dough hook for about 3 to 5 minutes Let the dough knead and let the oil run to it and knead and knead and knead 🙂
- Let it rise in a warm place for about 1 hour.
- Then knead again well and get the dough out of the bowl with wet hands, place it on a baking sheet lined with baking paper, cut crosswise at the top and let rise for another 30 minutes, then just bake.
- To do this, preheat the oven to 250 degrees, bake the bread at around 200 degrees for the first 10 minutes, so the bread gets color, then
- Bake for about 45 to 50 minutes at 190 degrees
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