Semolina and Caraway Seeds Bread

This Bread has a kind of a rustic feeling, a great texture and the caraway seeds give it a lovely touch of sweetness.   It does match perfectly with Moroccan tagines and other strong flavored dishes.   Just break it with your hands while still warm and mop the juices up!




Semolina and Caraway Seeds Bread

250g Semolina
250g Bread Flour
1 ¼ Cup lukewarm water
1 ½ teaspoon active dry yeast
¼ Cup Ghee OR for a Vegan version replace it for a good quality Olive Oil
1 Teaspoon Caraway Seeds plus some for garnishing
1 Teaspoon Salt
1 Teaspoon Sugar

In a small bowl dissolve the yeast with the ¼ cup lukewarm water.

In a very large bowl mix the Semolina, the Bread Flour, the sugar, the salt and the caraway seeds.

Make a “whole” in the middle of the mixture and pour the yeast dissolved in water, the Ghee(or olive oil)  and the rest of the water.

Mix with your hands, put the mixture in a clean surface sprinkled with flour and knead for about 10 min until you have a smooth dough. If necessary, add a bit more flour to the surface while you Knead – try to add the less flour you can.

Make a ball with the dough and put it in a greased bowl, cover with a damp tea towel and leave it in a warm place for two hours to rise.

Punch down the risen dough to deflate it. Shape in a ball, sprinkle it generously with Semolina, cover loosely with cling wrap and let it proofing in a baking paper sheet for another 30min.

While the dough rises, heat the oven to 240C and put a dutch oven or a round large ceramic casserole (with a lid) inside the oven. Leave it there for the 30 min.

Score the bread with a cross on the top if you want.

Spray a little water on the top of the bread and sprinkle some Semolina.

Quickly lift the baking paper sheet with the bread and put it inside the dutch oven that has been inside the oven for 30 min.

Put the lid on. Bake for 30 min. Take out the lid and bake for more 10-15 min, until lightly brown.  



Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

4 comments:

  1. when to you put in the ghee?

    ReplyDelete
  2. Hi! You add the Ghee at the same time you add the rest of the water. I have just updated the recipe. x Rachel

    ReplyDelete
  3. This recipe shouldn't be posted to finding vegan, ghee is NOT vegan and you offer no alternative to the ghee.

    ReplyDelete
  4. Hi There, I am having problems responding thread messages and as you posted as Anonymous I cant reach you in another way. You are right, Ghee is not vegan - I have made this bread with Olive Oil a few times for my Vegan friends and I just forgot to mention the replacement. Thank you for pointing it, I have just corrected. You can make the same recipe replacing the ghee for a good quality olive oil. Sorry for the miss understanding. x Rach

    ReplyDelete