* Exported from MasterCook *
Bread, Chewy Semolina Rye
Recipe By : Christine Heyn
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Grains
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
1 cup water -- lukewarm, +
2 tablespoons water -- lukewarm, (255g)
1 tablespoon sugar -- (14g)
1 1/2 tablespoons olive oil -- (18g)
1 1/2 tablespoons onion -- minced dried, (11g)
1 1/2 teaspoons salt -- (9g)
1 1/2 tablespoons vital wheat gluten -- Note 1:
1 cup Bread Flour -- Unbleached, (120g)
1 cup rye flour -- medium, or pumpernickel flour, (106g)
1 cup flour -- semolina, (163g)
2 teaspoons instant yeast
Topping:|
poppy -- sesame, or the seeds of your choice
My family just loves the Italian bread I make with King Arthur flours
using semolina and bread flour. I decided to try combining semolina
with rye and bread flour to make a hearty sandwich loaf. The dough is
very easy to work with, the texture is soft (but chewy), and the
taste is delicious.
Note 1: optional; for higher rise, (11g)
PREP: 15 mins
BAKE: 25 to 30 minsTOTAL: 2 hrs 40 mins
Makes: 1 loaf
Weigh your flour; or measure it by gently spooning it into a cup,
then sweeping off any excess. In a large bowl, or in the bucket of
your bread machine, combine all of the dough ingredients.
Mix, then knead - by hand, mixer or bread machine - until you've made
a smooth, slightly sticky dough. Allow the dough to rise, covered, for 1 hour.
Gently deflate the dough, and shape it into a round or oval loaf;
place the loaf on a lightly greased or parchment-lined baking sheet.
Or shape the dough into an 8" log, and place it in a lightly greased
8 1/2" x 4 1/2" bread pan.
Cover the loaf with lightly greased plastic wrap, and let it rise
until it's very puffy, about 60 to 90 minutes. Towards the end of the
rising time, preheat your oven to 400F with a rack in the center.
Remove the plastic. Spritz the loaf with water, and sprinkle it with
the seeds of your choice.
Bake the bread for 25 to 30 minutes, tenting it with aluminum foil
after 20 minutes to prevent over-browning. When the loaf is fully
baked, a digital thermometer inserted into its center should register 190F.
Remove the bread from the oven, and place it on a rack to cool. If
it's in a loaf pan, turn it out of the pan onto the rack. Cool
completely before slicing. Store the well-wrapped bread at room
temperature for several days; freeze for longer storage.
Tips: Seeds are an optional topping, but add nice flavor and crunch.
Our Artisan Bread Topping or Everything Bagel Topping are both great
choices. To ensure that the seeds stick, it is helpful to brush the
dough with an egg wash (1 large egg beaten with 1 tablespoon of
water) before adding the seeds.
To bake in a glazed long covered baker: Double the recipe and after
the first rise, shape the dough into a 10" log. Cover with the
baker's lid and let rise until the dough domes about 1" above the rim
of the baker's base, about 60 to 90 minutes. Toward the end of the
rising time, preheat the oven to 400F.
When the dough has risen, remove the lid and brush the top with
beaten egg and sprinkle with seeds, if using. Slash the bread,
replace the cover, and bake for 30 minutes. Remove the lid and bake
for 5 to 10 minutes more, until the top is golden brown and the
center reads 190F when measured with a digital thermometer. Remove
from the oven and tilt out of the pan to cool on a rack.
Cal 104, Fat 2g, Carb 18g, Sod 201mg, Fiber 2g, Pro 3g
S(Internet address):
https://www.kingarthurbaking.com/recipes/chewy-semolina-rye-bread-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 103 Calories; 2g Fat (15.0%
calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 1022