Semolina bread and lupine flour (recipe with mother yeast)

Semolina bread and naturally leavened lupine flour, here is the step by step recipe to prepare it with sourdough

How to prepare the semolina bread and lupine flour with mother pasta

Il semolina bread and naturally leavened lupine flour it is a truly exceptional baked product. Tasty and digestible, it is suitable to accompany your culinary preparations. The fragrance of semolina bread and lupine flour is truly delicious. This bread also is perfect for the "shoe" and its crumb compact, but not heavy, is also well suited to be seasoned on the surface and therefore act as a base for croutons and bruschetta.

The color and aroma of this bread are strongly influenced by the flour of lupins, which, although used in a lower percentage than semolina, gives this leavened product a truly special flavor; which is already anticipated by the scent that is released during its cooking.

Lupine flour is a flour rich in proteins and vitamins which you can easily find in shops specializing in the sale of organic products or online, but rarely is found in supermarkets among the most commercial items.

Index

Ingredients

• 200 gr mother pasta
• 320 gr re-milled semolina flour
• 80 gr lupine flour
• 8 gr sale
• 230 gr water
• 1 teaspoon of brown sugar
• flax seeds to taste (optional)

• Preparation Time:
  10 minutes
• Cooking time:
  35 minutes
• Rest time:
  Approximately 16 hours of leavening
• Dose:
  for 4 people
• difficulty:
  low

How to prepare semolina and lupine flour bread:

 

• To melt the mother yeast in the water together with the sugar.
• Unire also the flours and start kneading.
• When the dough will begin to compact, add the salt and incorporate it slowly.

• knead vigorously for a few minutes, then form a ball and cover with food film in contact.
• Let it rise for an hour and then leave the dough in the refrigerator for twelve hours.
• It passed which take it out of the refrigerator and let it cool.

• Proceed then when the dough is folded, place it on a floured work surface, deflate it with your fingertips forming a rectangle and fold the ends inwards.

• Give him now the desired shape and pass the newly formed bread over the flax seeds, to give it a more appetizing appearance and flavor.

• Place it then to rise until doubled in a pan lined with parchment paper, taking care to cover it with food film which will obviously be eliminated before cooking.

• Leavening when finished, make cuts on the surface with a sharp knife with a smooth blade e
  Bake in a hot oven at 200 ° and then bake at 180 ° for about twenty minutes or until golden brown.
• Cooking when finished, take the semolina and lupine flour bread out of the oven and let it cool on a wire rack.

How to store it:

The semolina and lupine flour bread will remain fragrant for a couple of days even by storing it simply covered with a clean cloth
NB The leavening times are indicative, the atmospheric temperature affects the leavening, the hotter the air and the faster the leavening will take place. Ilaria Zizza