Late vernal blooms are bright and profuse. Mercury is rising with days getting hotter and drier. Cuckoo is singing endlessly with each pitch higher than the previous one. A gust of strong wind sweeps all dry leaves in one direction and piles them up. A garden lizard almost undetectable till it moved, scurries through the leaves and clambers onto a nearby tree.
A Desert Wheatear flits from branch to branch and then perches on electricity wire.
It is a migratory bird and shall return home soon.
It is almost weekend and I decide on baking a bread using semolina.
Semolina gives great texture to breads. The bread has a hint of sweetness and flavour imparted by honey. It rises well and has a great texture and taste.
Wholegrain Semolina Bread | Atta Sooji Bread
1 cup semolina
2 cups all-purpose flour
½ cup whole wheat flour
2 ¼ teaspoon instant dry yeast
2 tablespoons honey
1 teaspoon salt
3 tablespoons olive oil
1 ½ cup warm water
Take semolina, all-purpose flour, yeast and salt in a big bowl.
Take 1 ½ cups warm water. Add honey and mix well.
Add this water to flour mix and mix well with a ladle. Add oil. Mix well. It will form a wet and shaggy dough. Cover and let it rest for 20 minutes.
Transfer the dough to a kneading plate. Add ½ cup whole wheat flour in parts mixing well after each each addition. Knead with hands for 6 to 8 minutes till dough becomes very smooth and elastic. The dough will be sticky.
Transfer it to an oiled bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place to rise for 45 minutes or until doubled.
Grease one 8 x 4 inch loaf pan.
Punch dough and knead for 2 minutes. Shape it into a loaf. Transfer to the prepared pan. Cover and leave to rise for 45 minutes to 1 hour or until it crests above the rim of the pan.
Bake in a preheated oven at 180 degrees C for 40 minutes. The loaf should turn beautiful brown from top and should sound hollow when tapped at the bottom.
Remove from the pan after 5 minutes. Slice when cold or slice next day.