Durum Wheat Bread with Brewer's Yeast is a simple and tasty way to discover Durum wheat (also known as Semolina) and learn more about this beautiful grain. In this recipe, I use "Biga," a pre-dough that increases the yeast strength before use, and I use almost 100% durum (semolina) in the dough.
Understanding Durum Wheat
Durum wheat, also known as Semolina (Triticum durum), is a hard wheat variety originating in the Mediterranean region. It is popular in pasta-making due to its high protein content and excellent gluten quality. As I said, I have used almost 100% Semolina in this recipe, but I recommend you try mixing Semolina with another type of flour to experiment with how a small change can make a huge difference.
Durum wheat is, in fact, commonly used in different proportions to make bread, durum wheat bread provides a delicious alternative to traditional wheat bread. Its golden colour and bold flavour make it a favourite choice among bread enthusiasts looking for an exciting twist.
Properties of Durum Wheat
High Protein Content: Durum wheat is rich in protein, providing essential amino acids needed for growth, repair, and development within the body. This characteristic makes it an excellent choice for individuals seeking to increase their protein intake without compromising flavour.
High Gluten Quality: The gluten in durum wheat produces a very elastic dough, making it particularly suitable for bread and pasta with a light, chewy texture. The gluten in durum wheat also helps retain moisture, leading to a longer shelf life for the bread.
Rich in Minerals: Durum Wheat Bread is an excellent source of iron, magnesium, selenium, and phosphorus. These minerals are vital in maintaining overall health, including supporting bone strength, aiding energy production, and promoting proper nerve function.
Dietary Fiber: Durum wheat is packed with dietary fibre, both soluble and insoluble. Fibre aids in digestion, helps regulate blood sugar levels, and promotes a healthy gut by supporting regular bowel movements.
Understanding how the ingredients for this Crunchy Homemade Durum Wheat Bread (Semolina Bread) Recipe with Brewer's Yeast Works Together
Durum wheat bread with brewer's yeast offers a delightful twist to the classic bread-making process. Its unique properties, such as high protein content, gluten quality, and rich mineral content, make it a nutritious choice for bread enthusiasts as it enhances the flavour and nutritional profile, creating delicious and wholesome bread. Enjoy this exceptional bread's rich flavours and texture as you embark on a culinary adventure with durum wheat and brewer's yeast.
NOTE: Make sure to Buy a Quality Brewer's Yeast: Look for a reputable brand offering high-quality brewer's yeast meant explicitly for culinary purposes (I use Caputo Active Dry Brewer's Yeast as already activated).
This ensures that you obtain the best flavour and nutritional benefits.
The Ingredients by Steps for Your Durum Wheat Bread
For the leavening (Biga):
40g of Caputo Manitoba flour
30g of water
2g of brewer's yeast
For the dough:
450g of re-milled / fine durum wheat semolina flour (or finely ground semolina)
260g + 10g of water
10 g of salt
2 tablespoons of oil
1 teaspoon of poor wheat malt or barley malt
How to Prepare This (Semolina) Durum Wheat Bread
Mixing
Mix the leavened ingredients until well combined, then put them in a glass, cover them with plastic wrap, label the filling's height, and wait until it doubles. When the leaf has doubled, dissolve it as well. You can add 260g of water.
Place the flour in the mixer, add the salt and mix properly so that it is merged; at this stage, add the water with the leaven, the malt, and the oil and start kneading at low speed and then rise at medium speed until the mixture is combined. Switch the dough upside down frequently to make sure it is kneaded uniformly.
Bring to stringing
The dough is strung until fully attached to the hook and detached from the walls and the base of the walls; it becomes very elastic, smooth, and semi-glossy. Take a piece of dough between two fingers and take it out: you'll have to be able to spread it to create a thin veil without splitting or tearing the dough.
At this level, if any, progressively apply the remaining 10g of water to the dough, adding the next one only after the dough has been added to the previous one. Form the dough a bit more by hand, as seen in this video (you should start watching from minute 6:09):
Folding
At this step, oil the container, place the dough in it, close it with a lid, and wait for it to double. When the dough has increased, flour the worktop adequately, drop it into it, soften it, and then make the two folds: take a piece with one side, pull it, and then fold it to the middle.
Rotate the dough a few other degrees and repeat.
Do this around eight times, then flour rather excessively a wooden basket for bread leavening (size 18cm in diameter and 8cm in height) or a not-too-wide bowl wrapped with a cloth with a top facing towards the bottom. Cover with a sheet and a plastic bag. Wait for the double again.
Baking
Twenty minutes before bringing the bread into the oven, turn on the grilled oven to a maximum limit. If you don't have the refractory or drip-the-oven pan, place it under the grill.
When it is time to bake, place the refractory or dripping pan on the central shelf, remove the grill mechanism and decrease the oven temperature to 220 °C, then flour the oven shovel or tray without sides, overturn the bread loaf and slide it into the refractory (or the dripping pan).
Bake for about 35 minutes, then turn off the oven and leave the loaf inside for 5 minutes. At this point, take it out of the oven and let it cool on a rack, ensuring the air passes well underneath... I placed a cake rack on two glasses to be higher—close to the table. The crust softened first.
Enhancing Durum Wheat Bread with Brewer's Yeast
Brewer's yeast, derived from the brewing process of Ale or beer (for this reason, it is also called Ale Yeast or Beer Yeast around the globe), is a nutrient-dense ingredient that can be incorporated into durum wheat bread recipes to enhance both flavour and nutrition.
Here's how brewer's yeast can elevate your durum wheat bread:
Improved Nutritional Profile: Brewer's yeast is a rich source of B vitamins, including B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), and B9 (folate). These vitamins are crucial in various bodily functions, including energy metabolism, red blood cell production, and nervous system health.
Enhanced Flavor: Brewer's yeast adds a unique, savoury flavour to durum wheat bread. It offers a hint of umami, which perfectly complements durum wheat's nutty, earthy flavours. This combination creates bread with a more complex and satisfying taste.
Boosted Digestive Health: Brewer's yeast is known for its probiotic properties, promoting a healthy balance of gut bacteria. This can assist in improving digestion and enhancing overall digestive health.