Semolina bread

 

Baking can be healthy too... Grains have been a staple of cooking and baking , but some grains are left untouched by us and I had almost forgotten about the ancient grains .

By expanding our possibilities to include ancient and healthy grains we can create unique and delicious goodies too. I have  gradually started replacing all purpose flour and refined sugar  with the healthy alternatives which is definitely the need of hour .Though in many cases the taste and texture will be slightly different but with the experiments you'll be able to correct it . I have started my journey towards healthy baking and I'm loving this change. 

It was somewhere in the mid of July , I came across this post about a healthy baking book series on a facebook group(Ovenderful Mom Bakers Community) which is all about healthy baking. I was a bit hesitant to submit my recipe but then decided to go ahead  AND

I'm glad to share that I'm going to be part of the India's first healthy baking book series !

 The book series by Ovenderful mom bakers  and Stonemill India is going to be released in just few weeks. Sweet , Savoury, One pot meal, Gluten-free and Vegan- this book has all the recipes to cater to your need.  A part of the proceeds from sales of the healthy book series is going to two NGO's, LECIN and TFP.

Looking to indulge without any guilt ?

This book series of healthier bakes is definitely for you !

For details , check out  Stonemill India  and stay tuned for pre booking your copy, a step towards a noble cause and health of your loved ones.

Today's recipe is all about replacing all purpose flour with semolina and this bread turned out to be softer than the maida bread with soft and delicate crumb.

 

Ingredients:

Fine semolina           3 cups

Instant yeast             3/4 tsp

Sugar                           2 tbsp

Milk powder               2 tbsp

Salt                               1 & 1/2 tsp

Milk                             1& 1/4 cup + more if required

Olive oil                      3 tbsp

Method

• Mix semolina and milk powder  together .
• Add milk to it and mix well. Keep it aside for an hour .
• After an hour , add rest of the ingredients in it and start kneading .
• Knead for 10-12 minutes , add more water if required.
• Keep it covered in a greased bowl for first proofing .
• Once the dough doubles up, gently punch it down to release air pockets.
• Knead it for 1-2 minutes.
• Roll the dough into a rectangle and shape it into a log .
• Place it in the greased tin and cover with cling wrap.
• Keep it aside for second proofing for about 45 minutes.
• Preheat the oven to 190°C.
• Bake the loaf  in preheated oven for 45 minutes or until done.
• Once baked , brush the loaf with melted butter and cover with kitchen towel.