Home » wholemeal » Wholemeal loaf (Tue 09.03)

Wholemeal loaf (Tue 09.03)

Bread with wholemeal  and remaining “grano duro”.


  • 500 g  -organic- wholemeal bread flour
  • 300 g Semola di Grano Duro flour tipo 00 (what was left from 01.03)
  • 1 teaspoon salt
  • 40 g lard
  • 20 g fresh yeast
  • 550 g water

1. Mix flours and salt in a large bowl.

Rub in the lard. Crumble the yeast with some of the flour.  Add most of the water. Start mixing the flour and liquid. Add additional water if the dough is too dry (the semola absorbs a lot of water).

Turn out on work surface and knead for 3-5 minutes, until a smooth ball.

Leave to rise for 1 hour.

2. Turn out the dough.

Form into a loaf and put on a greased baking tin.

Leave to rise for 1 hour.

3. Slash the loaf and bake in a preheated oven at 200 C for 33 minutes.
Leave to cool on a wire rack.


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