Tuesday, 18 May 2010
Moroccan bread with Semolina and Bran.
For 7 small breads or 4 good ones
- 3 cups white flour
- 1 cup fine semolina
- 1 cup coarse bran
- 2 tbsp of olive oil
- 1 heaped tsp of salt
- 20g of fresh yeast + 1 tbsp of sugar
- 300 ml of lukewarm water
Let the yeast bubble in 100 ml of lukewarm water, add the sugar (give it 10 min).
Sift the flour and semolina in a large bowl (I use my KitchenAid). Add the bran, the salt, the bubbly yeast mixture. Mix. Start turning at speed 2 and add water slowly (the quantity of water depends on the absorption level of the flour). Knead for about 6 minutes until it becomes smooth. Add the olive oil at this stage and keep kneading for 3 min or so (you may knead with your hands as well until the dough is soft)
Sprinkle 2 tbsp of flour or bran over it and cover with a clean kitchen cloth. Let it rest and double in volume in a warm spot (45 min approx.)
Place the dough on the lightly floured counter. Knock back the dough or knead it for a minute to get rid of air bubbles.
Shape into balls of with your hands and give it an oval shape of 8 to 10 cm. let it rest for 15 min.
Place the balls on baking tray. Keep a space of 10 cm or so between each ball. Flatten the bread to 1cm width (try to get a round shape). Make some incisions and sprinkle some bran all over, cover it with a clean kitchen cloth, and put aside for about 40-45 minutes to let rise.
Place tray in a preheated over at 200 degrees C for 20 min or so until golden brow.
Before baking, you may “butter-wash” the bread for a nice flavor and softer texture.