In our family we are used to taste many varieties of bread as  we are a little from North a little from South and we live in the center of Italy, and every town has a different bread.

Today we talk about durum wheat semolina bread  .The bread made with durum wheat semolina is crispy, fragrant and golden in color .

• 500 grams  =2 ½ cups of double milled durum wheat semolina

• 325 g  =1 ½ cups of water

• 10 grams = 3 tsp. of fresh brewer’s yeast

• a teaspoon of honey

• a teaspoon of Extra Virgin olive oil

• 12 grams  = 3 tsp. of  fine salt

  1. Put the flour in a bowl.
  2. In another small bowl melt the yeast together with honey and oil in 50 g / half cup of the water.
  3. Stir and pour over the flour.
  4. Slowly add the rest of the water.
  5. As soon as all the ingredients are mixed, add the salt. Transfer the dough onto a woodworking board, dusted with flour and continue to knead until a homogeneous and elastic dough is obtained;
  6. Bring the dough to a floured surface and knead for about 10 minutes.
  7. Form a ball and put it back in the bowl, making a cross cut on the surface.

Cover the bowl with a cloth and put to rise for about 2 hours in a warm and dry place.

  1. Remove the dough from the bowl and put it on a oven tray covered with baking paper
  2. Give the shape of the bread (with these doses you can prepare 2 loaves) dust again with a little flour and let an hour rise again.
  3. Now make cuts on the surface and if you want you can wet the surface with little water and dust with sesame seeds before baking.
  1. Heat the oven to the maximum temperature then bring it to 200° C/400°F degrees and bake the bread for about 35 minutes.
  2. A trick to get a crispy bread out and soft inside is to make the environment moist, putting a pot with a little water at the bottom of the oven.
  3. Enjoy the bread with sauces, cheese, salami, and tomatoes.