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Italian Semolina Bread
WW Points
The ThermoCouple
Cook Mode
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What's Needed
Thermomix
Oven
Bread Tin
This is NOT our recipe. It was taken from the Recipe Community. So why do I have it hear? IT'S GONE from the RC! No idea why, but it is really good!
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Ingredients
1x
2x
3x
1.5
tsp
dried instant yeast
330
g
warm water
10
g
honey
250
g
fine semolina flour
1
tsp
salt
180
g
Baker's Flour
1
tsp
bread improver
1
tsp
malt barley
Optional
2
tsp
sesame seeds
+ extra for sprinkling
Instructions
Add all the ingredients in the order
1.5 tsp dried instant yeast
Warm Water
330 g warm water
Honey
10 g honey
Fine Semolina flour
250 g fine semolina flour
salt
1 tsp salt
Baker's Flour
180 g Baker's Flour
bread improver & malt barley
1 tsp bread improver,
1 tsp malt barley
sesame seeds, (extra needed for sprinkling)
2 tsp sesame seeds
Combine 15 sec | Speed 5 - It will be a sticky mixture.
Knead "Dough mode" 5 minutes
Wrap in a thermo mat or place in a greased covered bowl and prove until double. (it will take 1-1.5 hour - depending on the warmth of your kitchen)
Tip onto a floured surface and
punch
down to release all the gases.
Shape into a free form loaf and place on baking paper on a tray and cover.
Or into a large greased bread tin and cover.
PreHeat oven to 220°C oven
Rest until double or mixture just crests the top of the tin.
Spray with water and bake in a preheated
Bake at 220°C oven 15mins
Reduce temperature to 190°C for a further 10-15mins or until cooked.
Cool on a wire rack immediately.