© 2012 Jessie Kaufman
Remember when I did the No-Knead Semolina Bread?
I revisited it last night. My husband's favorite bread is the Sesame Semolina bread from Panera, and I wanted to replicate it for him.
It's bouncier, has the nice crunch of the seeds, and looks amazing.
No Knead Sesame Semolina Bread
Adapted from Jim Lahey
Makes 1 loaf
1 cup of Bob's Red Mill Semolina Flour
1.5 cup of all purpose flour
1/4 tsp of instant yeast
1.5 tsp of salt
1 1/4 cups of water
2 tbsp roasted sesame seeds
Throw everything but water into a bowl, mix, add water. Cover for 12-18 hours. I make mine after dinner and cook it in the morning.
Heat an oven with a covered dutch oven or similar dish to 500 degrees.
Flour a surface, lightly coat dough with flour and form a round loaf. Add to pan and cover.
Cook 30 minutes, remove lid, and cook an additional 15 minutes. Remove from oven and pan and let cool on wire wrack for at least 1 hour.
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