2cupsFine Semolina/Chiroti Rava(+ 2 tbsp exta if needed)
1 1/4cupsWhole Wheat Flour
1 1/4cupsWarm Water(+ 1 to 2 tbsp extra if needed)
1tspActive Instant Dry Yeast
In a large mixing bowl, add fine semolina, whole wheat flour, active instant dry yeast, salt, sugar
Mix the dry ingredients well. Add warm water all at once. Roughly mix the dry and wet ingredients using a spoon. Add 1 tbsp olive oil. Don’t knead it at this stage and set it aside for atleast 10 mins.
Dump the dough onto a clean kitchen counter/work area and add 1 tbsp of olive oil.
Start kneading the dough by pressing & stretching it using the heel of the palm, pushing it away from you. Fold the dough, turn it by a quarter again bringing it towards you and continue the stretching process. Repeat this for 5-7 mins at the least until the dough becomes smooth. Dust the counter with semolina or grease your palm with olive oil if the dough is too sticky.
The dough should bounce back slowly when pressed with your finger. That’s when the kneading should stop. Place the dough in a greased container covered with cling film or kitchen towel in a warm place to double up. This could take 1 to 1.5hrs depending on the temperature/climatic conditions.
Slightly punch down the proofed dough and knead it again for 2-3 mins.
In order to shape the bread, flatten out the dough and fold both the ends into the center, seal it well. Then roll the bread dough tightly from one end.
Seal the ends so that the dough resembles a log. Transfer the log of dough carefully into a greased 9.5 x 4.5 bread tin, with the sealed side facing downwards.
Let the dough raise again in a warm place until it raises above the rim of the tin and forms a dome. It should take about 30-60mins. Don’t let the bread raise too much as it can fall back down.
In the last ten mins of the raise, preheat the oven at 180°C. Bake the bread in a preheated oven for 30-35 mins at 180°C and with five minutes more to bake, apply a coat of butter on top and bake again. Soon the top begins to brown. Remove from oven. When tapped at the bottom, it should sound hollow, that specifies the doneness of the bread.
Let it cool down for 5mins and gently loosen it up edges, remove it from the tin. Wait for the bread to completely cool down before slicing with a long sharp serrated knife. Store in fridge for longer shelf life.