Sourdough Saturday – Semolina Rye Bread

How do you heat up the house when you aren’t willing to turn on the furnace yet? With the oven of course. Cool fall mornings and evenings are a good excuse to bake. Plus, although the furnace may lead to a warm house, the oven also delivers freshly baked bread. It’s a pretty good deal.

This week I combined three of my favorite ingredients; sourdough starter, rye flour, and semolina flour, to make two beautiful and tasty loaves. Semolina is made from hard durum wheat, the same kind of wheat used to make pasta. It also goes into most commercially made pizza dough. Semolina looks like fine cornmeal, and provides a similar texture and nutty flavor.

Rye flour works perfectly with sourdough, combining for a tart and hearty loaf. Serve this bread with homemade soup or a bean dish. It also makes nice sandwiches if there is any left the next day.

Recipe:

  • 2 cups sourdough starter (find out how to make your own starter here)
  • 1 cup rye flour
  • 2 cups semolina flour
  • 2 cups all purpose flour
  • 2 tsp salt
  • 1 cup + 2 Tbsp milk
  • 2 Tbsp olive oil

In a large bowl or stand mixer bowl, combine the starter, milk and olive oil. Add the flours and salt and mix until combined. Knead until the dough is satiny.

Divide dough and shape into 2 tight balls.  Place seam side down on parchment paper, cover and let rise 3 to 4 hours. Preheat oven and baking stone to 375 degrees. Slash the top of each round and slide onto the hot stone. Bake for 55 Р60 minutes or until the internal temperature is about 205 degrees. Move bread to a cooling rack and let cool for at least 15 minutes before slicing.

Once again I will be submitting this recipe to Yeastspotting. Check out all of their great bread recipes here.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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