1 cups Wholewheat Flour ((or use 3¼cups of semolina ))
1 tsp yeast (Instant)
1 cups water (Tepid (70~78°F))
1 tbsp sugar
¼ cup extra virgin olive oil
1 tsps sea salt
Combine all the ingredients in a stand mixer or in a large bowl. Mix and knead until the dough is smooth, shiny and elastic, about 8~9 minutes on the machine (10~12 minutes by hand).
Transfer the dough to a lightly greased bowl, cover and let rise until it doubles in volume, about 1½~2hours.
Grease a 8½"x4½" loaf pan.
Turn the risen dough out onto a lightly floured surface. Form the dough into a loaf and place it in the prepared pan, press gently to fit in the pan. Sprinkle the to with semolina flour, cover the pan with plastic wrap and let rise for another 1~1½ hours or until the bread crests just above the rim of the pan.
Preheat the oven to 375°F. Bake the bread for 35~45 minutes or until the loaf starts to pull away from the edges and the crust is deep golden brown.
Remove the bread from the pan and let cool completely before slicing.
View the recipe instructions at Cook's Hideout
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