What's tastier than durum wheat? In this particular traditional process, obtained by
stone grinding , Ruggeri durum wheat semolina is characterized by an
irregular grain size , a high presence of bran and the preservation of the germ. Here is the recipe from "Peccati di Dolcezze" for a
tasty durum wheat bread , rustic and delicious but at the same time easy and quick.
Ingredients:
Durum Wheat Bread Preparation
Dissolve the yeast in water at room temperature with 100 g of semolina and the malt. Cover the bowl for 30 minutes, sprinkling with semolina. Add the remaining semolina and salt, then work the dough. We will obtain a rough and very soft dough, to be covered for 2 hours. Transfer the dough obtained, once risen, onto a table covered with semolina just enough to help us with a tarot to divide the dough into three loaves. Then leave to rise directly on a baking sheet covered with baking paper. Cook at 220 ° for 30 -35 minutes.
Preparation Time: 1 hour
Servings: 6 people
