Sesame Semolina Lunettas
Sesame Semolina Lunettas
(7)
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| dairy free | |
| Hands-on time: | |
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| Yield: | 2 loaves |
Ingredients
Dough
- 2 1/2 cups semolina
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 teaspoon diastatic malt powder, optional, for highest rise
- 1 1/3 cups lukewarm water
- 2 tablespoons olive oil or toasted sesame oil
Topping
- 5 teaspoons sesame seeds or whole flax seeds
- 1 egg white whisked with 1 tablespoon cold water
Directions
1) Combine all of the dough ingredients, mixing to form a cohesive dough.
2) Knead to make a smooth, fairly stiff dough. This will take about 6 minutes in a stand mixer equipped with a dough hook. You may also make the dough in your bread machine, set on the dough cycle.
3) Shape the dough into a ball, and let it rise in a covered bowl for about 90 minutes, till it's just about doubled in bulk.
4) Gently deflate the dough, and divide it in half.
5) Shape each half into an 18" rope.
6) Working with one piece of dough at a time, mark the center of the rope, and coil one end to the center.
7) Coil the other end, as pictured, to make an "S" shape.
8) Place the loaves on a parchment-lined or lightly greased baking sheet, and cover with lightly greased plastic wrap, or a large casserole pan, such as an oversized disposable lasagna pan.
9) Let the loaves rise for about an hour, till they're nice and puffy. Towards the end of the rising time, preheat the oven to 350°F.
10) Brush the loaves with the beaten egg white, and sprinkle liberally with the sesame or flax seeds.
11) Bake the loaves for about 25 minutes, till they're golden brown. Remove them from the oven, and cool on a rack.
Reviews
01/10/2011- I didn't have the malt powder, and I'm sure it would have been better with it. Without it, the bread had a heavy/cakey texture and a very tight crumb. It was absolutely beautiful and looked very impressive, but I wouldn't make it again unless I had the malt powder to lighten it.
09/11/2010- I'll probably give this a "5" once I taste it (I'll keep my fingers crossed), but I'm already impressed by it's appearance! Mine (I halved the recipe and substituted 1/2 cup sourdough starter for the yeast). This is the first bread I've made with my starter practically ever that actually turned out like the pictures on the recipes - wow! I think my oven is off, though, because everyone mentioned that their loaves didn't brown as much and mine is too dark! I'm wondering if it because of the sesame oil use instead of olive oil... All well, I'm wondering if I should try and bake it at a lower temp.? I'm sure I should buy an oven thermometer and just check the temp., too... Anyway - thanks for the gorgeous bread recipe KA!!!
Glad you enjoyed the recipe. You may want to use an oven thermometer to check your oven's temperature. It sounds like it may be running a little hot.
05/05/2010- I used the weight measurements to prepare the dough, had all the ingredients available. Dough was easy to work and shape. Finished result was like your photos. Excellent flavor, crust and crumb. The 's' shape makes for an attractive presentation, too. Next time I will try sesame oil instead of olive oil, though I should prepare one of each to do a side-by-side taste test! Really delicious bread!
- 07/30/2009
- So easy to make! I doubled the recipe, and used 2 tablespoons of lecithin, and 2 tablespoons of sesame oil. They did come out on the lighter side of golden brown, and I baked them for 30 minutes and afterwards left them in the oven (turned off) with the door cracked open for about 5 minutes. Wonderful! Hope they freeze well!
- 04/12/2009
- I am a beginner/novice breadmaker. This recipe was the first I made with my new standmixer. It turned out great!- both taste wise and in presentation. My family loved it and so did others who have been the recipients of my bread as gifts. Be careful not to add too much water. Try this bread soon!
- 04/07/2009
- I ma going to try this bread recipe tonight. I have one question though. The recipe calls for 2 1/2 cups of semolina and by weight of 14 1/2 ounces. Is this correct as I weight my ingredients to be more precise. This does not compute to KA's scale of 4 1/4 ounces per cup measure. I'll let you know how it turns out.
We have a very handy ingredients weight chart on our recipe home page. Semolina flour weighs 5.75 ounces a cup. Joan@bakershotline
- 04/04/2009
- I rushed to make this for dinner last night immediately after I received the email with the recipe. The instructiions (both print and pictures) are excellent and the resulting bread flavor and rise were perfect. I followed the recipe with only one exceptiion. I did not have malt so I added one teaspoon of vital wheat gluten for extra rise. The only issue I had was with browning the crust. My oven temperature was correct and I baked the bread on a stone with parchment paper. The bread baked nicely but did not brown. I left it in the oven for an additional 7 minutes then removed it since I thought it might overcook. The bread was a big hit but I would have liked to see a more golden crust. Any advice? PS: I did brush it with egg wash before sprinkling the sesame seeds. Thanks. This loaf is more light golden yellow, than golden brown in appearance. To darken the crust, and make the sesame seeds pop visually, try using a whole egg, egg wash. Frank from KAF.
