Mad Dog’s Ultimate Whole Wheat Semolina Bread
photo by Chilicat
- Ready In:
- 2hrs 58mins
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 cup semolina flour
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 1⁄2 tablespoons honey
- 1 1⁄2 tablespoons butter (melted)
- 1 1⁄3 cups water (heated to 120 F)
directions
- Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
- Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
- Mix flour combination with the melted butter.
- Mix flour combination with proofed yeast and additional water until a dough ball is formed.
- Knead dough for ten minutes.
- Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115ºF and then turn it off) at least one hour until dough doubles in size.
- Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
- Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.).
- Bake bread in a preheated 375ºF oven for 35 minutes until bread reaches an internal temperature of 180-200ºF.
- Turn bread out of pan and let cool on rack.
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Reviews
-
Excellent loaf!! I dumped everything in the bread machine and let it do all the hard work (it does a better job than I ever could!). I needed close to 1/3 cup more water to make a nice, smooth dough, but other than that I didn't make any changes. I put the loaf in a large pyrex pie dish, and boy did it rise! The finished product was evenly textured on the inside and smelled and tasted wonderful. I couldn't have asked for a better loaf! Thanks for posting!
RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .