Durum Wheat Bread Recipe
There’s something truly special about homemade bread. The aroma that fills the kitchen as it bakes is comforting, and the sense of accomplishment after slicing into a loaf that you made from scratch is incredibly rewarding.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer with dough hook (optional, for ease of kneading)
- Clean kitchen towel or plastic wrap
- Loaf pan (optional, for shaping)
- Baking sheet (if not using a loaf pan)
- Cooling rack
Ingredients
- 3 cups durum wheat flour semolina
- 1 cup white bread flour
- 1 ½ teaspoons salt
- 1 tablespoon sugar or honey
- 1 packet 2 ¼ teaspoons active dry yeast
- 1 ¼ cups warm water 110°F/43°C
- 2 tablespoons olive oil plus more for greasing
- 1 tablespoon butter optional, for brushing the crust
Instructions
Prepare the Yeast
- In a small bowl, dissolve the sugar or honey in warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy. This step ensures that your yeast is activated and will help the bread rise properly.
Mix the Dry Ingredients
- In a large mixing bowl, combine the durum wheat flour, white bread flour, and salt. Stir the dry ingredients together to ensure the salt is evenly distributed.
Combine Wet and Dry Ingredients
- Make a well in the center of the dry ingredients, and pour in the yeast mixture and olive oil. Mix the ingredients together using a wooden spoon or your hands until a rough dough forms.
Knead the Dough
- If using a stand mixer, attach the dough hook and knead on medium speed for about 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10-12 minutes. The dough should be soft, slightly tacky, and smooth.
First Rise
- Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.
Shape the Dough
- Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and shape it into a loaf. If you prefer a free-form loaf, shape it into a round boule or oval shape. For a more uniform loaf, place the dough in a greased loaf pan.
Second Rise
- Cover the dough again and let it rise for another 30-45 minutes, or until it puffs up and increases in size.
Preheat the Oven
- While the dough is undergoing its second rise, preheat your oven to 375°F (190°C). If you want a crispier crust, you can place a shallow pan of water on the bottom rack of the oven to create steam.
Bake the Bread
- Once the dough has completed its second rise, bake it in the preheated oven for 35-40 minutes. The bread should have a golden brown crust, and when tapped on the bottom, it should sound hollow. If using a loaf pan, the internal temperature should reach about 200°F (93°C).
Cool the Bread
- Once the bread is baked, remove it from the oven and allow it to cool on a wire rack. If you prefer a softer crust, you can brush the top of the loaf with melted butter while it’s still warm.