Semolina Bread with Yeast and Whey

Summary

Prep Time	10 mins
Cook Time	1 hr 5 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

340 g wheat flour type 550
60 g spelled flour type 630
100 g durum wheat semolina
1 teaspoon, heaped salt
0.5 ½ cube fresh yeast, approx. 21 g
1 teaspoon sugar or honey
300 ml whey, pure without taste
some semolina to sprinkle on

Instructions

Heat the whey a little and pour 125 ml into a cup. Crumble the yeast and stir with the sugar or honey until smooth.
Mix the two types of flour and semolina in a mixing bowl. Press a well in the middle, pour in the yeast whey and dust with a little flour from the edge. Let rest for 15 minutes.
Then add the salt and the rest of the whey and knead everything into a smooth dough. If necessary, add a little more whey or a little flour. Cover in a bowl and let rise in a warm place for 30-45 minutes.
Knead the dough again on the worktop. Shape into a round loaf. Either place the bread on a baking sheet lined with baking paper or put it in a round bread pan with a diameter of approx. 20 cm lined with baking paper. Cover with a cloth and let rise for another 30 minutes.
Preheat the oven to 220 ° C top / bottom heat. Slide a grid onto the bottom rail. Pour water into a small ovenproof bowl and place on the grid while preheating.
Brush the surface of the bread with water, sprinkle with semolina and cut a few times about 1 cm deep. Put the bread on the tray or the tin on a second rack in the middle of the oven and bake for 20 minutes.
Turn the temperature down to 160 ° C and bake for another 35 - 45 minutes. Finally, do the tapping test.
Let the bread cool on a wire rack.

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