Moroccan-style Semolina Bread
What makes this loaf a little different is the use of two different types of flour. Bread flour is combined with durum semolina wheat flour (a classic pasta flour) for a unique crumb. The addition of semolina gives this bread a pleasant extra bit of chewiness. Semolina is often thought of as exclusively a type of wheat, in particular durum wheat. However the term semolina also refers to the coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. You can think of it as type of grind as opposed to a specific wheat variety. Wheat middlings are the product of the wheat milling process that is not flour, but yields a product of medium firmness. They are also used to make couscous. Wheat middlings are a good source of protein, fiber, phosphorus, and other nutrients.
- 525 g bread flour
- 50 g durum semolina flour (plus more for dusting)
- 500 mL warm water
- 10 g salt
- 14 g yeast
In a stand mixer or large bowl combine all the dry ingredients. Add half the water. Continue to add the water a little at a time until a soft dough forms. The dough should be soft, but not sticky and wet. You may not need to add all the water. Knead until the dough is soft, shiny, and elastic; about 5 minutes. Divide the dough into two equal halves and allow to rise until doubled in size, approximately 1-2 hours. Place the dough on a lightly oiled surface and knock the air out. Prepare 2 baking trays lined with parchment paper. Shape each ball of dough into a round about 2 cm (~ ¾ of an inch) thick. Dust with semolina. Allow to rest covered for an additional 20-30 minutes. Preheat the oven to 400 degrees F., score and/or dock the loaves and bake for 20 minutes.