Homemade Whole Wheat & Semolina Bread (Autolyse Method)
3 hours 30 minutes
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About Homemade Whole Wheat & Semolina Bread (Autolyse Method)
Experience bread like never before with this homemade whole wheat and semolina loaf. The secret? The autolyse method, a simple technique that unlocks incredible flavor and a wonderfully soft, airy crumb. It's a revelation!This healthier alternative to store-bought bread is incredibly versatile. Imagine it piled high with your favorite sandwich fillings, toasted golden for breakfast, or simply savored with a pat of melted butter.With easy-to-follow instructions, baking this delicious and wholesome bread at home is surprisingly simple. Get ready to impress yourself (and your taste buds)!
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Recipe Time & More
Prep3 hours
Cook30 minutes
Total3 hours 30 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 cup Fine Semolina sooji
- 1 tsp Salt
- 1 tsp Yeast dry, instant
Instructions
- In a large bowl, combine the whole wheat flour and semolina.
- In a separate bowl, activate the yeast by combining it with the lukewarm milk and honey. Let it sit for a few minutes until foamy.
- Add ¾ of the flour mixture to the yeast mixture. Stir thoroughly with a spoon to combine. This is the beginning of the autolyse process, which helps develop the gluten and create a softer crumb. Cover the bowl and let it rest for 30 minutes.
- After 30 minutes, add the remaining flour and salt to the dough. Knead the dough, adding a little extra milk if needed, until it comes together.
- Add the olive oil (or butter) and continue kneading for 14-15 minutes. The dough should be smooth, supple, and slightly softer than chapati dough. This extended kneading develops the gluten, creating a light and airy texture.
- Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 3 hours, or until doubled in size.
- Gently punch down the risen dough to release the air. On a lightly greased surface, roll the dough into a ½-inch thick rectangle.
- Starting from one of the long edges, tightly roll the dough into a log. Place the log seam-down in a loaf pan lined with parchment paper. Cover and let it rise for another 30 minutes.
- Preheat the oven to 200°C (400°F). Brush the top of the loaf with a little milk to create a golden crust.
- Bake for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Let the bread cool completely before slicing and serving.
Recipe Notes
Good To Know
- For an even softer crumb, allow the dough to autolyze for up to 45 minutes before adding yeast and salt. This extended rest time helps fully hydrate the wheat flour and semolina, resulting in a lighter texture.
- If you prefer a nuttier flavor and extra crunch, sprinkle the top of the shaped dough with a mix of seeds such as sunflower, pumpkin, or sesame before baking.
- To enhance the sweetness naturally, try swapping honey with date syrup or jaggery syrup for a subtle caramel note that pairs beautifully with both sweet and savory toppings.
Expert Tips
- Use a digital kitchen scale to measure ingredients for the most accurate results, especially when working with yeast doughs.
- Don't overknead the dough. Overkneading can develop too much gluten, resulting in a tough bread.
- A Dutch oven creates a steamy environment during baking, which promotes a crispy crust and tender interior.
Storage Instructions
- Once cooled, slice the bread and freeze individual pieces between parchment sheets. This way, you can quickly toast a slice straight from the freezer for a fresh-tasting breakfast or snack anytime.
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Recipe Nutrition
Calories: 290kcalCarbohydrates: 48gProtein: 8gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 456mgFiber: 2gSugar: 6g
Pv Iyer
Articles: 60
4 Comments
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What a delicious idea! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
This is so tempting! Can’t wait to cook it.
This looks so good! Appreciate the share.