Sesame Semolina Sourdough Bread Recipe
Bake this delicious sesame semolina bread as a perfect side for spring and summer salads.
Servings 0
Ingredients
Ingredients
Sourdough
- 100 g sourdough starter
- 50 g wholemeal flour
- 50 g rye flour
- 100 g water
Main Dough
- 700 g semolina flour
- 150 g wholemeal flour
- 150 g rye flour
- 100 g sesame seeds
- 20 g salt
- 750 g water
Instructions
- On day 1, refresh your sourdough starter by combining 50g wholemeal flour, 50g wholegrain rye flour and 100g water with your sourdough starter.
- On day 2, lightly toast the sesame seeds, then combine 200g of the refreshed sourdough starter from day 1 with the main dough ingredients in a large bowl.
- Combine well to form a dough and knead for 10 minutes on a clean work surface.
- Place the dough back into the bowl to rest for 1 hour at room temperature.
- Give the dough another thorough knead, then shape and place into a large, lightly oiled loaf tin.
- Leave to rest and rise until fully proven.
- Preheat the oven to 220°C in time for baking, then bake for 10 minutes at 220°C before turning down the temperature to 180°C for another 50 minutes.
- Cool on a wire rack.