Semolina Sandwich Loaf

Ahh, finally some time to relax.  This past weekend was the first that I had spent in Ann Arbor since the middle of June.  While I have enjoyed traveling around this summer I certainly didn’t mind having things slow down for a few days.  DSCN2149

Although I could bake bread over the weekend, that didn’t stop me from doing it during the week either.  Not having to go to work until 11 AM on Tuesday, I made good use of the time beforehand, making pain l’ancienne baguettes and hamburger buns for a friend.

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I’ve been looking to get away from baking with white and whole wheat flour for a bit so naturally this 100% semolina sandwich loaf caught my eye.  The other day I went flour shopping and, in addition to 4 pounds of semolina flour, came home with rye and spelt flour.  Semolina has high gluten content like bread flour (though a gluten-free alternative is available) but is, unlike bread flour, very coarse.  Often when in bread semolina compromises no more than 30 or 40% of the total flour weight.  It can help make a nice firm, crisp crust and add a unique flavor to a loaf.  This was only amplified in this loaf and made a great tasting sandwich loaf with a perfectly chewy and light crumb.

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The bread tastes great fresh or toasted although the semolina flavor seems much more pronounced when toasted (it also has hints of cornbread).  The loaf had a nice oven spring and in the future I think I would score the top of the loaf to help keep it from splitting a bit on the side.  It can get tiring eating the same sandwich bread week in and week out, so I am very excited to add this to the rotation!

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Semolina Sandwich Loaf

Ingredients

  • 3 1/4 cups semolina flour
  • 1 1/2 cups water
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt

Directions

Combine all ingredients in the bowl of a stand mixer and knead for 8 minutes (or 10-12 minutes if by hand).  The dough will become smooth and elastic.

Place in a lightly oiled bowl and cover.  Let the dough rise for 1 1/2 hours, or until doubled in size.

Grease a loaf pan and set aside.  Turn the dough out onto a clean surface and pat out to 6×8 inches.  Form the loaf by rolling up the length of the dough (working from the short side).  With each full rotation pinch the creases to create a bit of surface tension.  As you roll it will get a bit longer as well, just make sure that when you place it in the pan it touches each edge.  Place in the loaf pan and cover; let rise for 1 to 1 1/2 hours, or until the dough crests the top of the pan.

Bake in a preheated 375°F oven for 40 minutes, turning halfway through.

Recipe courtesy of user Zolablue on TheFreshLoaf.com

3 thoughts on “Semolina Sandwich Loaf

  1. Pingback: New Year’s Breadsolution: Your Guide to Making the Best Bread in 2014 | Bakers & Best

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