Apricot Sage Semolina Bread

By • August 22, 2010 • 6 Comments

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Author Notes: This recipe was inspired by my local food coop, which makes fantastic breads which are often not in my budget. I decided to play around at home until I could make something similar. Several searches online turned up nothing, so I used the Italian Semolina recipe from Artisan Bread in Five Minutes a Day and put my own spin on it. This bread has a crispy crust and a chewy, earthy middle and I think the apricot and sage flavors go very well together. CRussell

Serves 4 1-lb loaves

  • 6 ounces dried apricots
  • 1/2 cup lukewarm water
  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons kosher salt
  • 3 cups durum flour
  • 2 cups bread flour
  • 1 1/2 cups unbleached all purpose flour
  • 3 tablespoons dried sage
  • cornmeal
  1. An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
  2. Mix yeast, salt and 3 c lukewarm water in a large bowl.
  3. Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
  4. When ready to bake, dust surface of dough with flour and cut off desired amount. Dust dough again with flour and shape into a ball or oval. Let rest 40 minutes on a cornmeal-coated baking sheet.
  5. Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
  6. Slide loaf onto hot stone. Pour hot water into broiler tray. Bake 30-35 minutes (adjust if your loaf size varies from 1 pound by much either way) or until dark brown and firm.
  7. The dough will keep up to two weeks in the refrigerator in a covered container.
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about 4 years ago CRussell

Feel free to post any feedback/changes...it's still somewhat of a work in process!

Me

about 4 years ago TheWimpyVegetarian

This really looks just wonderful. I'm trying it for sure. And thanks for the extra tips!

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about 4 years ago CRussell

Thanks! I might try adding a little sugar to the apricots next time while they soak and see how that is. I've only made it a few times and I still think it needs some tweaking. It definitely makes a better loaf after it has been in the fridge for a day or two.

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Thanks for your tips!

Bike2

about 4 years ago Sagegreen

Looks divine!

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

This sounds good, I will have to try it soon!