Lean semolina bread

Category: Special bread
Lean semolina bread

Ingredients

Cool water 300 g
Instant yeast 5 gr.
Semolina 500 gr.
Sugar 15 gr.
Olive oil 50 gr.
Salt 10 gr.

Cooking method

  • Combine all ingredients except semolina and mix well.
  • Then add semolina in a glass and stir just as well.
  • In the future, you can knead with your hands on the table, for 10-15 minutes, or with a mixer with a Hook attachment - 8-10 minutes, until the dough becomes smooth, shiny and elastic.
  • Lubricate the bowl and dough lightly with butter and put on a proofer at room temperature for 1.5 - 2 hours until it doubles to 2-3 times.
  • Lean semolina bread Lean semolina bread
  • This is the dough you get when you take it out of the bowl.
  • Lean semolina bread
  • Next, prepare the form, grease it with oil and sprinkle with semolina. We form a loaf of dough and put it in the form with the seam down. Cover with foil and leave for another 1 hour.
  • Lean semolina bread Lean semolina bread
  • We put the bread in an oven preheated to 200 ° and bake until deep golden brown for 35-45 minutes.
  • After baking, be sure to leave the bread to cool on the wire rack for 1 hour.
  • This bread perfectly tolerates freezing up to 1 month.
  • Lean semolina bread

The dish is designed for

a loaf of 800 grams

Note

The bread is very soft, just airy with a crispy crust

Albina
Tatyana, attracted the attention of the recipe, where instead of flour semolina. I don’t know if I’ll repeat it. Bye bookmark
Silyavka
Tanya, an interesting recipe. Need to try .
Tatyana1103
Albina, Elena, bake for health, bread is quite simple to prepare, it will not even come out from a bread baker, just yesterday it was baked specifically to pamper those who are fasting.
RepeShock

Thanks for the recipe, Tatyana!
I tried this bread, I really liked it.

Admin
Bread with semolina instead of wheat flour is already on the forum, including me.
An excellent replacement for flour, if suddenly there is not enough flour in the house, and even if there is none at all. Do not worry, bread and semolina will turn out wonderful, both on water, and on kefir, and on ...

In terms of taste, semolina bread is completely indistinguishable from bread baked with wheat flour.
Judging by the experience of my past baking from semolina, the bread is well stored and does not stale for a long time.

Tanyush, thanks for another bread with semolina
Tatyana1103
Tanechka, sorry for repeating, I seem to have checked and did not find such a bread, there are so many recipes on the forum that everything is simply not possible to view. Each time I expose a recipe and think about how not to copy whose, it would be nice if each recipe went through some kind of control. Sorry again
Admin
Quote: Tatyana1103
sorry for repeating,

Everything is fine! Every recipe has a right to life, including yours

Mine is here (and I met somewhere else, I don't remember, I baked several times with different semolina content, including 100% semolina)

Lean semolina breadWheat bread on semolina in the oven
(Admin)


A search reveals many options.
Wildebeest
Tatyana1103, Tanyusha, bookmarked, thanks.
Rituslya
Very lush and wonderful bread!
It would be with butter or jam and a full cup of tea !!! Mmmm !!
Tanechka, Thank you! Let's cook.
Tatyana1103
Sveta and Rita
Quote: Rituslya
Very lush and wonderful bread!
It would be with butter or jam and a full cup of tea !!! Mmmm !!
The bread is really very fluffy and at the same time with a crispy crust. Yesterday my husband didn’t let him really cool down, but he did as you dreamed of, he drank a few pieces with butter, raspberry jam and a large mug of tea.
Zebra
Tatyana1103, and I have semolina with fiber, like this

Will the dough rise with fiber?
How much is 5 grams of yeast and 10 grams of salt in spoons?
Tatyana1103
Quote: Zebra
Will the dough rise with fiber?
How much is 5 grams of yeast and 10 grams of salt in spoons?
Tatyana, the dough will rise, but it will probably not be so airy, the fiber will make it a little heavier.
5 gr. yeast and 10 gr. salt is both 1 tsp. with a slide, and with a decent slide, I just weighed it on purpose.
Zebra
Tatyana1103, Thank you.
Tatyana1103
Please Happy bread
Mirabel
and if you take semolina and flour in half. Will it work out?
Tatyana1103
Quote: Mirabel
and if you take semolina and flour in half. Will it work out?
Why not, because some people do it.
ninza
Quote: Mirabel
and if you take semolina and flour in half. Will it work out?
I have the same question. Thank you in advance.




Oh, you answered already. Thank you.
Tatyana1103
ninza
Tanyusha, will you get the moment with yeast? Thank you in advance.
Tatyana1103
Nina, I really love this yeast, they never let me down
Lean semolina bread
but I also often use saf-moment yeast, so go ahead, everything will work out for you.
Silyavka
Tatyana, and it took me more than 500 grams of semolina. I don’t know what will happen.
Tatyana1103
Elena, it's okay, the bread will be a little denser,: girl-yes: I just didn't knead much, my dough after the mixer was a little sticky. The main thing is that you are satisfied with the end result and do not forget to grease the form before baking.
I wish you have a beautiful and delicious bread.
Silyavka
Quote: Tatyana1103
it was a little sticky
Tatyana, I didn't have it in a ball at all, but it was smeared on the table, what did I do wrong?
Tatyana1103
Elena, You yourself answered your own question, the semolina turned out to be more than necessary, it did not have enough of the liquid that was provided for in the recipe.
And now at what stage of preparation are you at?

When I kneaded the dough in my bowl, my dough was also smeared, but when I began to collect it in a ball, it perfectly lagged behind the walls and stuck into a ball due to the butter, I even felt what kind of dough was oily to the touch.
Silyavka
Tatyana, I took semolina and water strictly according to the recipe, and the dough turned out to be a mess, so I added more semolina, I had to stir it on the table, now it’s proving.
Tatyana1103
Elena, and did you add semolina in parts? I kneaded with a mixer after I mixed everything in a bowl. Don't worry, I think the yeast will do its job anyway. Be sure to write me how it goes.
Silyavka
Tatyana, Yes, I poured semolina in parts, I will definitely unsubscribe. Me on "you".
Tatyana1103
Elena, me too on "you". The fact that you kneaded the bread on the table, a smart one, white bread loves to be kneaded for a long time, this is not rye, it only gets better from this, and you can always achieve the consistency you would like. For some reason, I got this bread in one breath, without jambs, I really want the result not to disappoint you.
Crochet
Quote: Tatyana1103
Cool water

Tanechka, why should the water be cool?

As a rule, you need warm liquid for kneading dough, but you have it the other way around ...

The dough has almost come, and I will bake a little more !!!
Tatyana1103
Inna, I was also confused at first, but it was indicated in the recipe, perhaps it's all about semolina, so that in warm water it does not become curd. When cooking, I used ordinary tap water, maybe a little cooler than room temperature.
I look forward to your bread.
Silyavka
Tatyana, good day . I baked this bread yesterday, now I understand my mistake. I took water at room temperature, apparently that's why I got a mess, but I liked the bread to taste.
Fater
thanks, an interesting recipe. We must try one of these days)
Tatyana1103
Silyavka, Helen, well, is weak to God figured out. I'm glad that everything worked out as a result.




Quote: Fater
I must try one of these days
Try it, the post will pass for a long time, you can try it and repeat it more than once.
Crochet
Quote: Tatyana1103
maybe it's all about semolina, so that in warm water it does not become curd

I didn't. Klyasloy did not.

I took some warm water, about 30-35 degrees).

She baked a lot of breads and cakes on semolina, she always kneaded the dough in a warm liquid), so this time she acted according to the worked out scheme.

I took pressed yeast, 15 grams, although 10 grams, it seems to me, would be quite enough.

The dough turned out wonderful, the bread is even better, fluffy, with an amazingly fragrant and very tasty crispy crust !!!

The family liked it very much !!!

Thank you, Tanechka, great !!!

I have no doubt that from time to time I will bake bread according to your recipe !!!

A little later I will add a photo of bread ...
Tatyana1103
Inna, thank you very much for such a report on bread, I am glad that you were satisfied with the result, the most important thing is that you got it like mine.
Quote: Krosh
fluffy, with an amazingly aromatic and very tasty crispy crust
I hope one more bread in your piggy bank. Bake to your health!
Chardonnay
Tatyana1103, Tatyana, tell me, if you bake this bread in a bread maker, do you need to change something? I think I will use the main program - 2 proofings, 4 hours in total with baking together.
Tatyana1103
Ritochka, I'm sorry, but I can’t help you, because I have never baked bread in a bread maker, maybe other girls who have experience in baking bread in a bread machine will help? I can only say that the proofing of bread is not that great and that at room temperature, the dough rises well, so you can find your own way.
Admin
Quote: Chardonnay

Tatyana1103, Tatyana, tell me, if you bake this bread in a bread maker, do you need to change something? I think I will use the main program - 2 proofings, 4 hours in total with baking together.

It will work out. Just keep track of the flour-liquid balance, kolobok. Semolina, this is the same flour, only with grains.
Tatyana1103
Quote: Admin

It will work out. Just keep track of the flour-liquid balance, kolobok. Semolina, this is the same flour, only with grains.
Tatyana, thanks for the help and clarification.
Chardonnay
Quote: Admin
Just keep track of the flour-liquid balance, kolobok.
Admin, Tanyusha, if there is a bun here, then after the second stage of proofing. On the first it will be watery until the semolina swells, probably. Agree?
Tatyana1103, Tanechka, I am already experimenting with a bread maker) I put the bread.
Tatyana1103
Rita, I will look forward to the result, I'm sure you will succeed.
Chardonnay
Tatyana, I'm reporting! It turned out in a bread maker a wonderful bread on the main program (4 hours) in Panasonic. After the first kneading, there was a batter - well, absolutely slurry, it didn't even mix. I could hardly resist not to add flour)) For the second batch after the proofing, a very nice bun was gathered, just lovely) The bread has risen, magnificent, wonderful!
Thanks for the recipe!
And happy holidays!
Mirabel
RitaDo you know what you think about this? a short Prog must be started. In the topic about Panasonic, it was mentioned that with corn flour and semolina it is better not to knead and strain the dough for But herself for a very long time. to be honest, I will not dare to experiment. In my opinion, the oven is better here
Tatyana1103
Rita, thanks for the report, the main thing is that everything worked out for you and you were satisfied with the result, and the girls with bread makers, I hope for themselves, have drawn conclusions on how to make bread on semolina.
Bon Appetit!




Quote: Mirabel
Do you know what you think about this? a short Prog must be started.
And it is up to you who has bread makers, but I always bake bread in the oven and so far everything suits me.
Chardonnay
Mirabel, I don’t have an oven, so only HP) I don’t know why a short program .. On the full one it turned out very well, honestly. You can try a short one, of course, but if there is still some semolina, it raked out everything)
Tatyana1103
Rita, and a photo of your bread is not by chance, even a piece?
ninza
Quote: Chardonnay
Tatiana, I'm reporting! It turned out in a bread maker a wonderful bread on the main program (4 hours) in Panasonic.
Rita, I want to bake it. May I ask if the bookmark was a recipe? If not by prescription, please check your bookmark. Thank you And more - happy holidays, girls!
ANGELINA BLACKmore
Tatyana, took your recipe as a basis, adapted it for sourdough. And this is what I got:
Lean semolina bread
Thank you very much for the recipe !!!
Tatyana1103
Natasha, thank you very much for such an appetizing bread, and of course you took wheat sourdough?

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