Bread "Semolina mix"

Category: Yeast bread
Bread Semolina mix

Ingredients

Opara
semolina (cereal brand M) 125 gram
semolina with durum wheat sprouts 95 grams
brown sugar 2 tsp
water 270 gram
dry yeast 5 grams
Dough
wheat flour 1 or in / grade 160 grams
semolina (cereal brand M) 125 gram
salt 9 grams
vegetable oil b / s 1 tbsp. the spoon
dough all
any flakes option

Cooking method

  • Bread Semolina mix This is what a semolina with sprouts from durum wheat looks like.
  • Dough.
  • We mix all the ingredients. Cover and place in a warm place to ferment until doubled. It will take 1-1.5 hours.
  • Dough.
  • We add all products to the dough, except for salt and oil. We will add them 5 minutes after the start of the batch.
  • Kneading 15 minutes.
  • Bread Semolina mix The dough is soft, does not stick.
  • We set to fit, rounded. The ascent time is 1.5 hours. We do not crush the dough.
  • Bread Semolina mixBread Semolina mix Dough at the beginning and end of the rise.
  • Bread Semolina mix Knead the dough. Divide in half. Fold up and let it rest for 10 minutes.
  • Bread Semolina mix We roll out two bundles and weave together. Sprinkle with water and sprinkle with flakes. We put on a proofer on paper, covered with a film or a towel.
  • Bread Semolina mixBread Semolina mix At the beginning and end of the proofing. Leave for 45-50 minutes.
  • We bake on a stone or a baking sheet (I have a perforated one) at a temperature of 240 degrees with steam for the first 15 minutes.
  • We remove the steam, ventilate the oven, lower the temperature to 180 degrees and bake until tender. I have a total baking time of 40 minutes.
  • We take it out, let it cool, cut it and enjoy!
  • Bread Semolina mix
  • Bread Semolina mix
  • Delicious and fragrant bread for you!

The dish is designed for

1 roll

Time for preparing:

4-4.5 hours

Cooking program:

oven, food processor.

Note

Semolina are made in mills from well-known wheat. In fact, these are small particles of high-quality cereal with a size of about 0.5 millimeters. According to existing standards, it is divided into three categories.
Semolina brand M is selected after grinding glassy or semi-glassy wheat varieties. Its grains are opaque, white. They boil down relatively quickly and at the same time significantly increase in volume. Such porridge is uniform in consistency and tastes good.
Mark T obtained from durum wheat, therefore, its grains are half transparent, they have a slightly yellowish tint. Porridge from it turns out to be slightly crumbly and, according to connoisseurs, has a richer taste.
Krupa MT, as can be understood from the marking, is a mixture of the two previous ones and combines their properties.
The main advantage of semolina can be considered that it contains a minimum of fiber (only 0.2 percent) compared to other cereals, and for this reason it is easily digestible. It is the only croup that can be digested in the lower intestine. That is why it is strongly recommended to use it in baby food.
I first met such a product as semolina with sprouts. I didn't cook porridge from it, but it went great for bread. She brought usefulness to bread.
The bread is very soft, fresh and tasty for a long time. A fancy recipe based on recipes on the Internet.

lappl1
Oh, Angela, what a miracle! What a crumb! And the photo with the basket is a masterpiece! Smart girl!
stanllee
What a miracle! I want with milk and plum jam!
ang-kay
Girls!Thank you! You can eat with anything! Smell, taste, softest! With butter, milk, jam, cheese! Universal.
NataliARH
It's just MANNA HEAVENLY thanks for giving us a gift!
Albina
Angela, I like bread on semolina.And also sprouted wheat is generally a masterpiece

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