Semolina Bread Loaf- healthier than your store breads!
We all are used to buying bread from stores and using them for our daily consumption, isn’t it? Well, that’s definitely an easy and quick option but if you want to learn how to bake your own bread at home using a healthier flour, keep reading this blog! The store bought breads are made of APF or Maida, full of preservatives and white sugar which can be avoided if you put in a little bit of effort for baking this at home! Honestly, this lockdown has been a lesson for all of us and bread baking is the new found love! We do not use Maida in our cooking or baking so baking bread with an unhealthy flour was not an option. Hence, we learnt how to make Sooji/Semolina bread, from scratch, at home. Also, these breads can be colored naturally using vegetable puree which lends a unique flavor to the bake and is an interesting way to consume veggies as well, don’t you think? Here is how you can bake this at home:
Sooji/Semolina/Chiroti Rawa – 580gms (Use the fine version only. If you are using the coarse version, grind it in the mixer first and make it smooth)
Brown Sugar /Jaggery Powder/ Coconut Sugar– ½ tsp
Salt – ½ tbsp
Instant Yeast – ½ tsp (use directly in the dry ingredients)
Beetroot Puree- 300 ml OR Water – 300 ml (if you want to make a plain or regular bread loaf)
Coconut Oil/Rice Bran Oil/any neutral oil- 50ml
Vanilla essence (Optional)- ½ tsp
Olive Oil for greasing bowl/tin
- In a big bowl, add all the dry ingredients and mix.
- Add the liquid ingredients and start binding the dough till it comes together. It will be a soft dough.
- Shift this dough ball to your counter and knead it for 15 minutes using the slap and fold method. The gluten gets activated in this step which is extremely important for the texture of your bread. For the kneading, you can use a dough scraper.
- After the kneading is done, you will get a soft dough that will be stretchy.
- Place this in a bowl greased with olive oil and cover it with a cling film to rise.
- This is called the first proofing of the bread which might take 30 minutes – 1 hour or even more, depending on the climate of the place. If it is cold, the proofing takes more time and vice versa. Hence, it is better to place this covered bowl in a warm area.
- After some time, check if the dough has doubled in size. If it has, take it out and place in a lined loaf tin and cover with cling film.
- Let this rest for 20-25 minutes until it rises slightly more inside the tin. This is called second proofing.
- Now, bake this in a preheated oven for 40-45 minutes till the bread rises and is baked perfectly.
- Slice when the bread has cooled down and enjoy with a cup of coffee or tea.
We love baking Semolina breads at home, it is therapeutic , a learning process and so much fun to do! Why don’t you try baking this at home?