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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 118.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 291.0 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.3 g

View full nutritional breakdown of No-Knead Semolina Bread calories by ingredient
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No-Knead Semolina Bread

Submitted by: ANARIE

Introduction

This bread requires some planning, but almost zero actual work. It needs to rise for about 20 hours. The real secret is the baking; you need a very heavy ovenproof pot and lid. I use a cast-iron Dutch oven. This bread requires some planning, but almost zero actual work. It needs to rise for about 20 hours. The real secret is the baking; you need a very heavy ovenproof pot and lid. I use a cast-iron Dutch oven.
Number of Servings: 24

Ingredients

    2 cups semolina (durum) flour
    4 cups whole wheat or white whole wheat flour
    2 tablespoons vital wheat gluten
    1/2 tsp active dry yeast (instant or quick-rise is fine)
    1 Tbsp salt
    2 3/4 to 3 cups water

Tips

The baking method really is key. I'm not sure I'd bother with this recipe if I didn't have a Dutch oven. The lid holds in just enough steam to make the crust crackly and crisp like an artisan loaf from a bakery oven.


Directions

Mix the dry ingredients in a very large bowl. Stir in the water until well incorporated. The dough will be soft, like a very thick batter. Cover loosely with plastic wrap and a towel, and let rise for 12 to 20 hours. Turn the dough out onto a well-floured surface, and generously flour your hands. Fold the dough over on itself in quarters (so that each side picks up some flour.) Let it rest for about 15 minutes. Line a medium-sized bowl with a clean cotton towel, and either flour the towel or use the plastic wrap to line the towel. Place the dough in the lined bowl, cover loosely, and let rise 2 to 3 hours until doubled. At least 1/2 hour before the dough is ready, put a heavy cast iron, enamel, or ceramic pot with a lid in the oven and heat to 425-450 degrees. Using flour, cornmeal, or wheat bran, generously flour the top of the loaf of dough. Carefully tip the dough into the preheated pot. Bake with the lid on for 30-45 minutes, until it's almost done. Remove lid and bake for another 15 minutes or so, until the crust looks like the crust you'd pay a premium for in a Frenchified bakery. Turn out onto a wire rack. Now the hard part: let it cool AT LEAST 40 minutes before slicing. Slicing it while it's hot can make it tough and gummy. To store, wrap the cut edge with parchment paper, or just wrap the whole loaf in a clean kitchen towel.

Serving Size: Makes 24 two-ounce slices (one 3-pound loaf)

Number of Servings: 24

Recipe submitted by SparkPeople user ANARIE.





TAGS:  Side Items |

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