Dark Rye and Semolina

Toast
STUinlouisa on 15 Jun 2015 at 03:41

This weekend I decided to start to clear out some of the inventory of flours on hand. These loaves are 40%  dark rye,20%Semolina,20% whole white wheat, and 20% AP. Used a hybrid of natural starter and a small amount of commercial yeast. They turned out surprisingly light and very tasty.

Stu

Toast

AbeNW11 on 15 Jun 2015 at 03:46

Semolina tones down the sourness even when using a small ratio. Not usually thought of for bread but I think it goes very well. Lovely texture.

Looks great.

Bon Appetite.