makes
6
prep
40 minutes
cook
30 minutes
difficulty
Mid
makes
6
serves
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 7 g sachet dried yeast or 20g fresh yeast, crumbled
- 300 g (2 cups) bread flour (see Note)
- 80 g (½ cup) fine semolina
- 90 g (½ cup) coarse semolina
Proving time 2 hours
Instructions
Place yeast and 60 ml warm water in a small bowl. Mix to combine, then stand in a warm, draught-free place for 10 minutes or until yeast starts to bubble.
Place flour, semolinas and 1 tsp salt in the bowl of an electric mixer. Make a well in the centre, then add yeast mixture and 300 ml water. First mix with a wooden spoon until just combined, then using an electric mixer fitted with a dough hook, mix on medium speed for 5 minutes or until mixture forms a soft dough; it will be quite sticky to start but will firm upon kneading. Increase speed to high. Knead for a further 5 minutes or until dough is smooth and elastic.
Place the dough in a lightly floured bowl, cover with a clean, damp tea towel and stand in a warm, draught-free place for 1 hour or until dough doubles in size.
Turn dough out onto a lightly floured work surface and roll into a log. Cut into 6 portions. Using the heel of your palm, shape each portion into 15 cm discs. Place on 2 oven trays lined with baking paper, cover with a damp tea towel and stand in a warm, draught-free place for 1 hour or until the dough almost doubles in size.
Preheat oven to 210°C. Bake bread, swapping trays halfway, for 30 minutes or until golden and bread sounds hollow when tapped.
Note
• Available from health food shops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
