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Semolina Fennel Seed Bread
with currants and pinenuts

made with wild AND commercial yeasts

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Semolina fennel seed bread with currants and pinenuts made from Susan's recipe on wildyeast.com

semolina bread with currants and pinenuts - September 2007

I used scissors to slash one of the loaves. I think I'll always do that. I like the "ears" that were created.

semolina bread with currants and pinenuts - September 2007

Susan's recipe called for weighed ingredients. I have two scales - both of them not terribly accurate spring scales. The bigger scale is almost impossible to use for anything weighing less than 500gms. But the smaller scale worked out just fine.

semolina bread ingredients - September 2007
semolina bread ingredients - September 2007

This bread uses two kinds of flour: semolina and unbleached all-purpose wheat. The semolina flour is a much coarser grind than the all-purpose.

semolina bread with currants and pinenuts - September 2007

The bread also calls for two kinds of yeast - wild and domestic. The bubbling bowl of yeast is our wild yeast (initially captured in July) and the other bowl is rehydrated Fleischmann's active dry.

commercial and wild yeasts - September 2007

This bread is wonderful with roccolo cheese.

semolina bread with currants and pinenuts - September 2007

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close up of semolina bread and roccolo cheese

semolina bread with currants and pinenuts - September 2007

to blog from OUR kitchen - semolina fennel seed bread with currants and pinenuts (BBD#04)







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