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Wednesday, 12 October 2016

Baking A White Durum Wheat Loaf

I am always looking for ways to spruce up the everyday bread that we use in the house. For today's bread I decided to use a third Durum Wheat, also called Semolina. Being always curious to know what one of my experiments taste like, I cut a slice of the still warm bread to taste ... and loved it. Just at that moment, a whole troop of teenagers came through the kitchen. They finished the loaf in less time than it took to cool down! Fortunately, I had baked two loaves, but it was a good testament to the success of the recipe.


In a large mixing bowl, measure 2 cups (500 ml) durum wheat (semolina), 2 cups (500 ml) white bread flour, and 2 cups (500 ml) cake flour.


Add a teaspoon (5 ml) salt and a tablespoon (12,5 ml) sugar.


Mix the dry ingredients well.
Option 1: If using Instant Dry yeast, add a packet to the dry ingredients.


Add 2 cups (500 ml) of your sourdough starter.


Add one egg, 1/3 cup (80 ml) cooking oil, and enough lukewarm water to bring the dough together. I used just slightly less than a cup of water to mix my dough.
Option 2: If using Active dry yeast, add a packet to 1/2 cup (125 ml) lukewarm water, add the sugar and allow a few minutes for it to froth up.


Here you can see me adding a little water at a time until I can bring the dough together.


Knead the dough for roughly 10 minutes and then divide the dough in half.


Prepare a baking sheet with non-stick coating and lightly dust with flower.


Shape the dough balls into something resembling rugby balls and place them on the baking sheet.


Cut 3 diagonal grooves into each of the loaves.


Cover with plastic and allow to rise in a warm dry place.


Once risen, the dough will almost have doubled in size.


Brush the tops of the loaves with egg yolk.


Sprinkle some sesame seeds on top.


A close-up view of the sesame seeds.


Bake for about 40 minutes in a preheated oven at 200 °C.


Allow to cool on a wire rack.


If you want to prevent a hard crust from forming, you can cover the bread with a damp cloth while it is still hot.


This bread is sure to be popular with just about everyone.


Serve with your normal butter and preserves, cheeses, cold meats, etc.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
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Jy kan Tuinstories hier koop.
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