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Durum Wheat Semolina Flour bread with fennel seeds |
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MyPinchofItaly.co.uk ![]() Cook ![]() ![]() Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
![]() ![]() ![]() ![]() ![]() Posted: 02 March 2020 at 09:40 |
Durum Wheat Semolina flour bread with fennel seeds![]() Durum wheat semolina bread is usually prepared in a loaf-shape, especially in Southern Italy and in particularly in Apulia, also known as the granary of Italy, where durum wheat semolina flour is the most widely used flour also for pasta, cakes and biscuits. We’ve added some fennel seeds to give it a twist, the work just perfectly. Ingredients for a 500g loaf, Preparation time 30 mins, Cooking time about 5 hours included rising dough
Method Melt the fresh brewer’s yeast in 50 ml of lukewarm water along with sugar or honey. Stir and let it work by letting it rest for 10 mins. If instead you use the dried yeast , this method won’t be necessary, you will add it directly to the flour.
Put the flour into a mixing bowl, as soon as the yeast is ready, add it to the flour, start stirring with a wooden spoon and finally with your hands. There is no need to add salt at this stage.
Add Evoo and gradually add a bit of water, by starting to knead a bit. Add fennel seeds and set aside a few for the final garnish.
Once rised, remove the dough from the bowl, Knead the dough again for about 5 minutes, then shape the dough as you prefer, place it on a baking tray covered with parchment paper, sprinkle it over the surface with a little Semolina flour and let it rise again for about 45 minutes. Preheat the oven to the max temperature. If you want you can splash the surface with a drizzle of water and add a few more fennel seeds before baking.
Bake the loaf to 200 C for about 25 or 30 minutes in the lower part of the oven. Once the bread is ready, let it cool down at room temperature and then cut and enjoy it! |
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