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.