Wheat bread with semolina
Description
Delicious baked goods for the whole family. Why experiment and add semolina to bread dough? It's very simple: semolina makes the crumb of the dough more elastic than in classic bread, which means semolina bread hardly ever crumbles. This baked treat can be served with main dishes or a cup of tea, spread with butter. Since two types of wheat flour are used for the dough, it is recommended to use a wheat starter to preserve the aroma of classic wheat bread.
Instructions
- 1
Step 1
Prepare the starter. Dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
Add room temperature water and mix well. Add vegetable oil, sifted flour, semolina, sugar, and salt. Knead the dough in a mixer for 7 minutes at medium speed.
- 3
Step 3
Round the dough with hands greased with vegetable oil and place it into a bowl greased with vegetable oil. Cover the dough with plastic wrap and let it sit at room temperature for 1.5 hours.
- 4
Step 4
Stretch the dough, pulling one edge as much as possible and folding it to the opposite side. Cover the dough with plastic wrap again and let it rest for 1.5 hours.
- 5
Step 5
Place the dough on a floured surface, sprinkle with flour, flip it over, and shape into a round. Place the dough smooth side up into a parchment-lined pan. Cover the dough and let it rest for 2 hours at room temperature.
- 6
Step 6
Brush the dough with strong tea before baking. Place in a cold oven and bake for 50 minutes in an oven preheated to 200 degrees. Cool the bread on a wire rack.