Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds.Goes well as toast with butter or jam
Semolina is one of the most common ingredients you can find in Indian kitchen. Yes, we make breakfast with it. Earlier I have tried bread with Semolina too. But I didn’t try it in a sourdough bread. Finally, I decide to make semolina sourdough bread. I love the nutty bites semolina gives to bread along with sesame seeds.
What is semolina?
Semolina/rava is the coarse, purified wheat middling’s of durum wheat . It is used to make various dish, Indian breakfast dishes like upma, rava dosa, rava idli; sweet dishes such as sheera , Mango Kesari and payasam and pasta and Arabic sweet dishes. In US semolina is used as cream of wheat. Semolina made from durum wheat is pale yellow in color. Yellow color semolina is used in pasta and bread. While white version is used Indian dishes and Arabic sweet. You can get coarse, fine forms too.
Semolina is high in protein with almost 6 grams per serving! It is also rich in B vitamins, including folate and thiamine, which helps create energy and support brain function. Selenium is another benefit to semolina, that serves as an antioxidant to help prevent heart disease! However, if you are sensitive to gluten or have celiac disease semolina is not good. Also, for persons with wheat allergy semolina is harmful.
Semolina can be used instead of breadcrumbs as coating for fish or chicken fry.
Why Sourdough bread?
Sourdough bread is made with naturally leavened microorganisms. The traditional sourdough fermentation relies on “wild yeast” and lactic acid bacteria that are naturally present in flour to leaven the bread. Wild yeast is more resistant to acidic conditions than baker’s yeast. When they work together with lactic acid-producing bacteria, they help the dough rise.
Although sourdough bread is often made from the same flour as other types of bread, the fermentation process improves its nutrition profile. Sourdough bread contains higher levels of folate and antioxidants than other breads. Also, its lower phytate levels allow your body to absorb the nutrients it contains more easily. Sourdough bread is often easier to digest than bread that’s fermented with brewer’s yeast.
Sourdough fermentation produces changes in the bread that may allow for better blood sugar control and improved insulin sensitivity. Best part is the sourdough bread can be made from virtually any type of flour including whole grain.
How I made Semolina Sourdough Bread?
Once you have well fed active starter in hand, making sourdough bread is easy. Day before you plan to bake just feed the starter. Then next morning you can add it to flour and let put microbes in duty. After good 6 hours and overnight refrigeration your dough is ready to bake.
You can enjoy the delicious sourdough bread for your breakfast.
I have used the recipe from Artisan bread made simple by Emilia Raffia. This recipe doesn’t have leaven and semolina is heavier than normal flour so doesn’t expect too much open crumb. Crust has a nutty cover of sesame seed. I used both black and white sesame seeds.
Tips to remember
Make sure to maintain the starter by feeding them regularly. If you are not using them for few days refrigerate the starter and let feed twice or thrice before baking bread.
Also use chlorine free water, as chlorine is not friend of sourdough. In case your tap water is chlorinated then use bottle water.
If your starter becomes colorful (green, black, yellow) and changes its fruity smell means it is gone bad. Start a fresh one.
Sourdough bread baking is a lengthy process to make sure to dedicate your time. Sourdough are like children they require attention.
Here is the recipe of delicious semolina sourdough bread.
Semolina Sourdough Bread
white sesame seeds.
- 50 g ¼ cup Sourdough starter
- 365 g 1 ½ cup + 1 teaspoon warm water
- 275 g 2 ¼ cups bread flour
- 250 g 1 ½ cups Semolina flour
- 9 g 1 ½ teaspoon fine sea salt
- 60 g black sesame seeds for coating
- 60 9 white sesame seeds
- In a large bowl add starter and water and mix well. Then add bread flour and semolina flour combine everything and set aside for 30 minutes
- Then add salt and mix again and set aside for another 6-8 hours. If you want, you can strengthen the dough with folding at every 30 minutes for next 2 hours and then 1-hour interval for 2 hours and finally set aside for 2-3 hours.
- When you are ready to shape make the boule and brush with water and then coat with black and white sesame seeds and transfer to banneton or mold.
- Refrigerate for overnight, next morning pre-heat oven to 450Score the dough and Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
- Cool the loaf and cut it into slice and enjoy.
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Other Semolina bread recipes are41
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.