Wheat Bread

The bread was very soft and the addition of semolina paste worked as a magic to the bread. I was totally satisfied with the outcome. Half loaf I used as bread and the other half I made rusk out of it. My son is fond of crispy n crunchy things. The rusk too came out well. If you are planning to make rusk you can increase the quantity of sugar from 1 tbsp to 1 ½ tbsp., rest all are the same. The oven temperature, I will mention while posting the clicks.
 (So sad, i had taken the images but by mistake i deleted it together with all the other archive photos from my phone, really feeling sad. Will bake another one and upload the photo soon)

For Rusk: Pre heat the oven, spread the bread pieces on the wire rack and bake at 180 Deg C to about 20-25 minutes. (Oven time may vary, so please keep watching after 18 minutes)

Ingredients

Wheat Flour: 2 ½ cups

Olive oil: 3 tbsp + brushing

Yeast: 1tsp

Warm Milk: 1 cup (or as needed)

Semolina: 1 ½ tbsp

Salt: needed

Sugar: 1 tbsp

White sesame: for topping (optional)

 

Method of Preparation

In a bowl add yeast, sugar and ¼ cup milk. Let it be there for 10 minute for fermentation.

In another bowl take ½ cup milk and semolina. Stir and keep this on stove and when it thickens switch off the flame. Keep aside let it cool.

In another bowl add wheat flour, salt and 2tbsp olive oil. Mix with hand

Add yeast mix, semolina mix and needed warm milk to form soft dough. (The dough should not be too sticky or too hard)

Apply 1 tbsp oil on it and cover with a damp cloth keep in a warm place to about 1-1 ½ hours or till it becomes double the size.

Punch down the air and knead for 1 minute more. Shape the dough into loaf and apply olive oil on top and sprinkle sesame seeds and place it in a loaf pan.

Cover it with a damp cloth and keep aside for 20-30 minutes more.

Bake in a pre-heated oven at 170⁰C to about 40-50 minutes or till done.

After taking from the oven cool on a wire rack, otherwise the bread will become soggy.

Slice when cooled and serve.

Sending to I Love Baking Event at Tickling palates