My mill is still not back from the repair shop, and I am beginning to get twitchy from a lack of whole grains. I used the last few scraps of wheat flour up a week ago. I was hankering for some homemade bread, though, and decided to experiment with using a higher proportion of semolina than I have before. Semolina is coarsely ground durum wheat, so it is a whole grain. It has a fine sandy texture to it, so it'd be difficult to make something with that as the sole flour, but it adds such a nice sunshiney flavor and color that I often add a 1/4 or 1/2 cup to pizza and roll doughs. I buy mine in bulk from Kitchen Kneads in West Jordan where it is far more economical than purchasing a one pound bag at the grocery store. If you don't live in Utah, you may be able to find it at places like Whole Foods or any store that carries bulk grains.
Anyway, I completely made this recipe up from scratch. I went easy on the yeast because I like the texture of breads that rise a little more slowly. The dough was very easy to handle during kneading (I do all my doughs by hand by choice and necessity - I don't have a mixer, but I also love to feel it come together) and much less sticky than other doughs I usually work with. The kids totally raved about this bread. The crumb is soft, the texture wonderful. I have to confess that it took longer to rise than I was prepared for, so I actually formed it into three mini loaves so I could knock 10 minutes off the cook time. It worked out nicely. For the quantities listed here, you can either make one regular sized loaf or three minis, and it should be able to be doubled without any problems.
Golden Semolina Bread
1 1/3 c. warm water
2 t. active dry yeast
3 T. butter, melted
4 T. honey
3/4 t. kosher salt
1 1/2 c. semolina flour
1 1/2 - 2 c. unbleached all purpose flour
In a medium mixing bowl combine the water and yeast and let sit for a few minutes until the yeast is dissolved. Stir together the butter, honey and kosher salt and add to the water and yeast. Stir in the semolina flour, then let this mixture sit for about 10-15 minutes or until it begins to rise and bubble.
Stir in enough all purpose flour until the dough begins to form a glob, then sprinkle a generous amount on top and knead it in, adding more flour as necessary until the dough turns into a smooth and elastic ball, about 5-6 minutes.
Drizzle a small amount of oil over the dough, then turn to coat the dough ball and the bowl. Cover with a towel and let rise until doubled, 70-90 minutes. Dump out onto a very lightly oiled work surface and gently stretch out into a square. Fold it into fourths, then press it into a rectangle as wide as your loaf pan and three times as long. Roll up jelly roll style and pinch to seal. Place in the pan and let rise until nearly doubled again, about 20 minutes.
Bake in a 375 degree oven for 30 minutes, or until nicely golden brown. If doing mini loaves, bake for 20-22 minutes. Immediately remove to a wire rack to cool. Let rest for 10 minutes before slicing.