Recently, in a haze of exhaustion, I brought home a bag of semolina instead of a bag of polenta (putting away my groceries, I stood in the kitchen staring at the packet like ‘this is semolina. Why is this semolina?!’ Glad there were no witnesses lol). Now I have to figure out ways to use this stuff up.
- 225ml water
- 6 tablespoons of oil (I used olive)
- 1 teaspoon salt
- 300g brown bread flour
- 150g semolina
- 2 teaspoons sugar (I used agave syrup. Vanilla flavored agave syrup, actually…it was the cheapest option!)
- 1 1/2 teaspoons yeast
An easy one; just load up your breadmaker, set it to a 750g wholewheat loaf and set it going. This bread has a nice flavor and a crunchy, slightly crumbly crust. I’d recommend putting the crust setting, if you have one, to light or medium.