sicilian sesame semolina bread

sicilian sesame semolina bread
Meet the bread you didn’t even know you needed in your life. Its claim to flavor fame is something to see, and taste of course. The entire loaf is rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb made with golden semolina and durum flours yielding a beautiful yellow interior. You may recognize semolina as the flour that is often used to make pasta; both semolina and durum flours originate from durum wheat, typically golden in color and high in protein.

There is more though: This traditional feast-to-the-eyes bread is now even more flavorful as we started substituting one third of the flour in the dough with freshly milled whole grain organic durum flour that we mill right here at the Bakehouse on our stone-mills. The aroma is sweeter, and simply, there is more depth to the flavor. Each bite reveals an even more moist crumb, which also means a relatively longer shelf life! We also feel great sourcing the Montana-grown organic durum wheat from our friends at Janie’s Mill.

Our Sicilian Sesame Semolina bread begs to be toasted, griddled, or broiled to turn the flavor dial up even higher. It loves to be paired with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. It’s one of the featured breads on the toast menu at our neighbor Zingerman’s Coffee Company, served with cream cheese and lutenitsa, a Bulgarian tomato and eggplant spread. Trust us fellow bread lover, you want to give Sicilian Sesame Semolina a whirl.
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