Durum bread recipe

Semolina bread is a delicious and versatile Italian bread made with durum wheat semolina. This type of flour gives the bread a unique texture that's slightly grainy and has a nutty flavor. The slightly grainy texture and nutty flavor provide a delightful contrast to the smooth and creamy texture of soups and sauces. With this easy and delicious semolina bread recipe, you can enjoy the flavors of Italy right in your own kitchen.

This Moroccan Bread (also known as khobz dyal smida) is easy-to-make and comes together using Janie’s Mill Durum and All-Purpose flours. It's perfect toasted for breakfast, for lunch-time sandwiches, or to dip in olive oil any time!

In Italy, bread is more than something to toast in the morning or to hold a sandwich together. For us, bread is even more than just food, it's almost sacred.Bread is tradition, substance, culture. It's a must-have staple. In the Italian popular culture, if you have bread, you are not poor.Bread is good, essential, generous, rich in its…

Dispose the flour in the typical fountain shape and dispose the egg yolks and white in the middle. Start steering the eggs with a fork incorporating the flour little by little.

I suppose everyone has a certain recipe they go back to time and time again. When it comes to bread, this durum flour bread recipe whic...

Bake a rustic, artisinal loaf of crusty durum wheat bread that can be used for sandwiches or served with soup, pasta, or an entree.

Semolina is also known as durum flour and finely milled, it’s high protein and a beautiful yellow colour. Combined with white bread flour in this loaf, it shines with a rustic taste. This is a great sandwich bread or toasting bread. 1 ½ cups warm water 2 ¼ teaspoons instant yeast 2 ½ cups white […]

No Knead Durum Stirato - Italian Baguettes

A few weeks ago I finally had some good results with TxFarmer's 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out. I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe. I followed the same basic method for mixing and retarding the dough with some slight modifications including using my mixer for the initial mix. I doubled the recipe from the baguette recipe so I could make 2…