Chewy Semolina Rye Bread - Powerful Handmade site

Chewy Semolina Rye Bread

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Chewy Semolina Rye Bread

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This recipe comes from reader Christine Heyn. She writes, “My circle of relatives simply loves the Italian bread I make with King Arthur flours the usage of semolina and bread flour. I determined to check out combining semolina with rye and bread flour to make a hearty sandwich loaf. I’m hoping you prefer the effects up to we do and can percentage it together with your readers.”

We love this bread — the dough is so easy to paintings with, the feel is cushy (however chewy), and the style is scrumptious. Thanks, Christine!

At a look

Prep
Bake
Total
Yield
1 loaf

Nutrition knowledge

Ingredients

Dough

  • 1 cup + 2 tablespoons lukewarm water
  • 1 tablespoon sugar
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons minced dried onion
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons important wheat gluten, non-compulsory; for upper upward thrust
  • 1 cup King Arthur Unbleached Bread Flour
  • 1 cup pumpernickel flour or Perfect Rye Flour Blend
  • 1 cup semolina
  • 2 teaspoons immediate yeast

Topping

  • poppy, sesame, or the seeds of your selection

Dough

  • nine oz lukewarm water
  • 1/2 ounce sugar
  • five/eight ounce olive oil
  • three/eight ounce minced dried onion
  • 1 1/2 teaspoons salt
  • three/eight ounce important wheat gluten, non-compulsory; for upper upward thrust
  • four oz King Arthur Unbleached Bread Flour
  • three three/four oz pumpernickel flour or Perfect Rye Flour Blend
  • five three/four oz semolina
  • 2 teaspoons immediate yeast

Topping

  • poppy, sesame, or the seeds of your selection

Dough

  • 255g lukewarm water
  • 14g sugar
  • 18g olive oil
  • 11g minced dried onion
  • 1 1/2 teaspoons salt
  • 11g important wheat gluten, non-compulsory; for upper upward thrust
  • 113g King Arthur Unbleached Bread Flour
  • 106g pumpernickel flour or Perfect Rye Flour Blend
  • 163g semolina
  • 2 teaspoons immediate yeast

Topping

  • poppy, sesame, or the seeds of your selection

Instructions

  1. In a big bowl, or within the bucket of your bread device, mix all the dough elements.
  2. Mix, then knead — by means of hand, mixer or bread device — till you might have made a easy, fairly sticky dough. Allow the dough to upward thrust, lined, for 1 hour.
  3. Gently deflate the dough, and form it into an oval loaf; position the loaf on a flippantly greased or parchment-lined baking sheet. Or form the dough into an eight” log, and position it in a flippantly greased eight 1/2″ x four 1/2″ bread pan.
  4. Cover the loaf with flippantly greased plastic wrap, and let it upward thrust till it is very puffy, about 60 to 90 mins. Towards the top of the emerging time, preheat your oven to 400°F with a rack within the heart.
  5. Remove the plastic. Spritz the loaf with water, and sprinkle it with the seeds of your selection, if desired.
  6. Bake the bread for 25 to 30 mins, camping it with aluminum foil after 20 mins to stop over-browning. When the loaf is totally baked, a virtual thermometer inserted into its heart will have to check in 190°F.
  7. Remove the bread from the oven, and position it on a rack to chill. If it is in a loaf pan, flip it out of the pan onto the rack. Cool totally ahead of chopping. Store the well-wrapped bread at room temperature for a number of days; freeze for longer garage.
  8. Yield: 1 loaf.

Nutrition Information

  • Serving Size1 slice
  • Servings Per Batch16
Amount Per Serving:
  • Calories104
  • Calories from Fat
  • Total Fat2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium201mg
  • Total Carbohydrate18g
  • Dietary Fiber2g
  • Sugars1g
  • Protein3g

* The diet knowledge equipped for this recipe is decided by means of the ESHA Genesis R&D tool program. Substituting any elements might alternate the posted diet knowledge.

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