Delicious seeded semolina bread taste great with a bowl of soup or as toast.
It has been a while I posted a recipe of sourdough bread. I don’t know why, I make it often but got no time to write a post. Yes for me writing a blog post is little bit job. I can’t do it in a single day. It takes few days to get it ready. I made this seeded semolina bread last weekend. Yes it is covered with sesame seeds both black and white I like the crunch it gives while biting.
Earlier I have tried semolina bread which is Pane in cassetta di altmurua from Italy. That is not sourdough bread I used instant yeast to make it. Nowadays I like to bake only bread rich with loads of butter, eggs with instant yeast where as rest of normal breads using sourdough. I like the tanginess and the unique taste which sourdough. I adapted the recipe from my favorite Bread baking book “ Tartine Bread “ by Chad Robertson. His recipe is first one which gave characteristic sourdough taste and structure to my sourdough bread.
Since I don’t have semolina flour in my hand, I grounded some semolina which I have. Semolina bread is everyday bread in Italy. Also you need to watch on the water content of the recipe. You can even substitute all purpose flour with whole wheat flour. I will do that next time. For now I tried with all-purpose flour and semolina which is 30:70 ratios. Also if you want you can use your favorite seeds. I used only black and white sesame seeds since I don’t have poppy seeds in my hand. After baking, toasted seeds give great compliment to nutty semolina.
I found that this bread is also easy to slice as it holds the shapes very well. It tastes great when you lightly toast them with butter and jam. You can also have them dipping in the simple olive oil. If you are fan of sourdough bread likes me then why wait give it a try.