Apulian Semolina Bread with Wheat Sourdough Robert

Pour the semolina with warm water and let it swell for about 20 minutes.

Then flour and semolina on the baking board form a bulge.

There now form the sourdough, the yeast and the oil into it. Salt as always to the edge.

Now knead a smooth dough as usual and let it rise accordingly long.

From this dough then form 2 small round loaves, brush them with water and sprinkle with a little semolina. Let it rise and bake.

Preheat oven to 250 degrees.

Bake for 20 min at high temperature, then turn down to normal temperature and finish baking for another 10-15 min.

This fluffy bread is a specialty of the very fertile region of Puglia in southeastern Italy. In this part of Italy is grown mainly durum wheat, from which then the semolina is made. Semolina is not only used to make pasta, but also bread. The bread then has a typical golden color and a crispy crust.

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