whole wheat bread with Senatore Cappelli semolina flour
- 500 g flour
- 300 g Water (approximate value)
- 10 g yeast
- 10 g Sale
- 20 g extra virgin olive oil
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
- Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh yeast. Pour the water into the flour and begin kneading, then slowly...
Mix 500 g of semolina flour with 300 ml of water and dissolve 10 g of fresh brewer's yeast.
Pour the water into the flour and begin to knead, then gradually add the remaining water and when it has been absorbed, add 10 g of salt and finally a tablespoon of extra virgin olive oil.
Knead until you obtain a smooth dough, place it in a bowl, cover and let it rise in a sheltered place for 3 or 4 hours.
Once doubled in size, flour a work surface well and pour the wholemeal bread onto it, roll it out gently and fold it at least twice.
Turn over to fix the folds in the lower part of the dough and leave to rise and rest for 1 hour.
After 1 hour, turn the oven on to maximum power, place a small saucepan of water in the lower part and move the bread onto the baking tray lined with baking paper.
Make a side cut and bake at this temperature for 15 minutes then lower to 200°C.
Remove the pan with the water and continue cooking until done.
The bread will be ready when you hear a dull knock.
