Semolina bread

Ingredients

• 250 g durum wheat flour
• 500 g fine durum wheat semolina
• 1 tsp salt
• 20 g baker’s yeast
• 50 cl lukewarm water
• 80 g fine durum wheat semolina for shaping

Method

1. Put flour, semolina and salt into a large bowl, add the yeast dissolved in a little water and work in the water little by little.
2. Knead the dough for 10 to 15 minutes, sprinkling it with water, until soft and supple; cover and leave to rise until doubled.
3. Knock the air out of the dough, divide it into balls of equal size, roll them in semolina and place them on a baking tray.
4. Flatten the balls slightly and leave them to rise in a warm place.
5. Mist them lightly with a spray bottle and bake in an oven preheated to 220 °C for about 20 to 25 minutes.