What is durum? What are the benefits of durum wheat flour and how to choose it, which is better, local or Italian? Wheat flour at home

Hello everyone. Cooking from durum flour has been my long-time dream. But I didn’t want to order it in online stores. But now this flour is constantly sold in Ataka, and in Auchan, of course.

Price about 45 rubles per 500 grams.

Appearance of packaging​

This is what it looks like the flour itself.

Flour is very similar to semolina. Its color is yellowish.

Now I’ll tell you about my experience of using flour in business.

I used flour with caution at first. The first experiment began with adding flour to zucchini pancakes. Here is a photo of the process. By the way, I always add bran.

Here is a photo of the result.

The pancakes turned out with a golden hue. I didn’t notice anything special in the taste. And I became bolder. I decided to add this durum flour to regular flour and make pizza.

My pizza is vegetarian, without sausage. Just red onion, tomato sauce and cheese. The pizza dough with the addition of durum flour turned out simply incomparable. Everyone liked it. Now this is the only dough everyone asks for. I recommend! The dough is thin and slightly crunchy. Simply awesome!

I have baked bread several times using this flour. The crumb is very airy.

I also baked cottage cheese casserole. Everyone liked it except me. I liked the tender casserole better. But this is a matter of taste.

That's all for now. The plans include dumplings and similar products. But now it’s summer and dumplings are completely out of the question.

All baked goods made from this flour are really not as heavy as those made from regular flour. There really is no heaviness in the stomach after it.

Depending on glassiness (hardness, consistency), wheat is divided into soft and hard, which is also called durum.

If the grain has a high vitreous index and protein predominates in its composition, then it is durum wheat. It is more suitable for making pasta because it absorbs water well and products made from it do not go stale for a long time. But it is difficult to bake bread from durum, since the dough will not rise well.

If starch predominates in the grains and the glassiness indicators are low, then this is soft wheat. It is more suitable for baking purposes. It produces finely ground flour, like dust, and does not absorb water so well.

The main benefits of durum wheat flour:

• rich in B vitamins;
• it contains more essential amino acids, fiber, minerals compared to soft wheat;
• products made from it are not so quickly absorbed due to the crystalline form of starch, which is associated with proteins, which allows you to keep your weight normal;
• Provides a feeling of fullness for a long time.

Durum wheat grains are typically amber in color due to carotene and lutein, both pigments important for vision. The lutein content in durum itself is small compared to vegetables (spinach, pumpkin), but people consume flour and pasta every day.

Durum wheat varieties have a higher gluten content and lower starch content than soft ones. Pasta made from them has a lower glycemic index. - Wikipedia

Main Features

The quality of flour is determined by many indicators. Its strength, ash content and yield during grinding are of great importance, because a good product cannot be made from poor raw materials, either in a factory or at home.

Ash content

Ash is mineral matter. Their quantity in the product is the ash content. The main part comes from two elements: potassium and phosphorus. Minerals, fat and dietary fiber are all contained in the grain shell and germ. But all the starch and 65% of the protein are concentrated in the endosperm (central part). This is the main contradiction of flour. The higher its grade, the whiter and better it germinates, but the poorer it is in chemical composition. Lower varieties have a grayish color, the dough from them is tight, but there are more useful components. That's why there are so many supporters of whole grain flour. To enrich baked goods, bran is often added to it.

Exit

The amount of product obtained from a certain mass of grain is its yield. 100% (1 t out of 1 t) can only be obtained for whole grain flour. The higher the grade, the lower the yield will be, and because of this, the higher the price. The endosperm occupies approximately 85% of the grain, only it is ground into the whitest powder.

When grinding wheat, several types of flour are most often obtained simultaneously, using three-grade grinding. As a result, only 25% of the premium product will be obtained, approximately 40% of the first and another 13% of the second, the rest will go to bran.

Please note

Freshly obtained flour (freshly ground) is not at all suitable for baking; it must ripen in certain conditions for 1 to 2 months. During this time, it will become lighter and its gluten stronger. That is why the bags are sometimes marked with the date of manufacture and the date of packaging.

Strength

This is not one indicator, it is a set of properties, suitability for baking. Flour can be weak, medium and strong. The stronger it is, the more water it absorbs, the dough rises from it more slowly, but retains its shape well, retains the gas formed during fermentation, resulting in porous baked goods. These properties are highly dependent on the proteins contained. Strong flour contains a lot of gluten; it is sometimes mixed into weak flour to improve its quality.

Types of durum wheat flour

Each country that produces flour has its own classification. This often confuses the consumer. To buy the product you need, you should distinguish between varieties and know what is hidden behind the terms.

Classification in Russia, Ukraine and CIS countries

In Russia, flour from durum wheat according to GOST is divided into 3 grades:

1. The highest grade, also known as grits, is obtained as a result of coarse grinding.
2. First or semi-grain.
3. Second (finest grind).

These varieties also differ in ash content. In the highest grade, the ash content is only 0.9%, in the second grade it is 1.9%. It is durum that makes it possible to obtain coarsely ground products; soft grain is ground into dust.

By the way, the standard allows adding no more than 15% soft wheat to it when preparing pasta flour.

Varieties of Italian flour

In fact, soft grain products are found in this country; they have numbers. Flour type 00 is the highest grade, the purest, white, finely ground. Manitoba is very popular in this category, it is a very strong flour with a lot of gluten. Next come numbers 0, 1, 2. Coarsely ground products close the row, almost whole grain, very nutritious, but do not rise well and produce dough with poor elasticity.

If we talk about durum wheat, then flour from it is divided into:

• Semola is a fairly coarsely ground product. Semola is obtained from the central part of the grains.
• Semolato is already a coarse grain; to obtain it, only the outermost shells are removed.
• Semola integrale di grano duro is what we usually call.
• Farina is a product of the finest grinding, but it is also found among soft wheat.

Semolina is semolina, so its name can be translated as closely as possible. You can also knead dough from it and bake bread, cook porridge, it is ideal for breading. Remember the recipes - manna pancakes, cheesecakes with semolina, cottage cheese casserole.

Semolina contains a lot and due to this the glycemic index is slightly lower compared to other types of flour. It can be obtained from other grains, such as corn or rice. Depending on the raw material, semolina will be beige, gray, or yellowish.

Interesting!

Despite the fact that pasta from Italy (pasta, spaghetti) is considered the best, wheat itself is most grown in China, India and Russia. Italy doesn't even make it into the top ten.

How to use durum wheat flour

Cereals are obtained from durum: wheat, arnautka, semolina, bulgur and couscous. The main area of ​​application of durum grain flour is the production of a wide variety of pasta products in factories. At home, dough is kneaded from it, intended for:

• noodles other pasta;
• waffle cups;
• pizza;
• dumplings, dumplings;
• lasagna;
• cannelloni.

Proteins (gluten) of durum are very elastic and of high quality. Due to this, the vermicelli does not boil over and the dumplings do not stick together. No wonder the spaghetti is undercooked a little so that it is al dente. Durum wheat flour is also added to regular baking flour or used in recipes to create healthier baked goods.

How to choose durum wheat flour

In general, it is better not to make huge reserves of flour, because there is no shortage of it now. For 2 months is the maximum. Here are some tips to help you choose one:

1. It is better to buy in a store rather than at the market, especially in rainy weather, otherwise it will quickly spoil.
2. Read everything on the label. If “baking” is indicated, then most likely it is made from soft varieties of wheat.
3. The package must be intact and tightly sealed. The best option for packaging is paper. In packs made of polymer materials, it “suffocates” during long-term storage.
4. You should always look at the date of manufacture. If the product has been stored in the store for a long time, it is better not to buy it.

You can finally evaluate the quality of flour only at home after opening the package. It should not stick together, without lumps and the slightest foreign odors or tastes such as musty, sour or too sweet. These are signs that spoiled grain was used or was improperly stored in the warehouse.

Storage Features

In a nutshell, a place to store grain products can be described as follows: dry and cool. The shelf life of a closed package can be from 6 to 12 months, it is indicated on the packaging. After opening it, it is better to use the contents within 2 months, otherwise “living creatures” will definitely appear in it.

How to store flour:

• tightly closed in an airtight container so that the product does not absorb moisture from the air and does not clump;
• away from substances with a strong odor: spices, coffee, household chemicals;
• with ideally tight packaging, you can keep it in the refrigerator and even freezer;
• Check regularly for bugs.

Whole grain flour has a higher fat content and is prone to rancidity quickly. To prevent this from happening, it is better to keep it in the refrigerator, but in an airtight container or jar. If a product has a strange smell or larvae or stuck together lumps, you should throw it away immediately.

Take note

Freezing for a day or adding a couple of bay leaves to the bag will protect the flour from moths.

You shouldn’t limit your culinary creations to just the usual baking flour. Durum wheat flour is healthier and helps to prepare homemade pasta and delicious pizza.

In Italy, durum wheat flour comes in different types, however, I have so far found only two of them on sale:
Semolino di grano duro— Semolina di grano duro

And Semolina di grano duro rimacinata— Semolina rimacinata (i.e. ground).
Semolina remachinata, has a finer grind and is lighter in color, without the bright yellowness of semolino.

Here are these two types of durum flour, if you click on the photo, you can see the difference in a larger version. (I'm sorry, but the quality of the photo, unfortunately, leaves much to be desired...)

About durum flour - durum and semolina I quote from the article
About real pasta :

“The beneficial properties of pasta are not least due to the fact that it is made only from durum wheat. When grinding, its grains turn not into ordinary flour, similar to dust, but into small grains. The properties of starches, organized in durum wheat grain into a kind of crystal lattice, the quantity and quality of gluten, determine the high consumer properties of pasta products made from this raw material.

The raw material for the production of pasta is premium and grade I flour (grains and semi-grains) from specially ground durum wheat. Types of grinding for pasta flour are established by the “Rules for organizing and maintaining the technological process in mills”. According to them, durum wheat grain grinding can be two-grade or three-grade. Flour moisture content should not exceed 15.5%. The gluten content in flour must be at least 28%.

GOST 12307-66 - Durum wheat flour (durum) for pasta. Specifications

The main differences between soft wheat and durum wheat varieties are the difference in the carbohydrate structures of hard and soft wheat. In hard wheat grain, starch is in crystalline form, while in soft wheat it is in amorphous form. With proper grinding, crystalline starch is not destroyed in pasta - again, with the correct pressing and drying conditions, the starch crystals are glued together into lumps of protein, the content of which is higher in durum wheat.

There are also significant differences in the content of vitamins, microelements, in percentage minerals, which are concentrated mainly in the peripheral parts of the endosperm.

Of the substances found in pasta flour, the following are of primary importance:

Starch. Makes up about 4/5 of the dry matter of flour. Wheat starch is a lenticular-shaped grain of different sizes (from 3 to 50 microns). Starch is hygroscopic. When moistened with cold or warm water, starch grains absorb up to 50% of moisture without changing their shape. At temperatures above 60 °C, the process of gelatinization of starch begins, the destruction of starch grains with the absorption of 4 - 5 times the amount of water.

Squirrels. The most important component of pasta flour is proteins. In a dry state, they are found in flour in the form of particles and lumps measuring 2 - 3 microns. There are two types of protein in wheat: intermediate and so-called attached, which is firmly associated with starch grains. In mealy grains, protein substances are contained in large quantities in the peripheral parts of the endosperm, and in glassy grains they are distributed throughout the entire volume of the endosperm, which allows grinding to produce flour with a coarse structure. The amount of gluten formed when it is washed from flour, as well as its quality, have a great influence on the physical and mechanical properties of pasta dough and therefore play a vital technological role in production.

Fats. The fat content in wheat flour does not exceed 2% and the higher the grade of flour, the lower it is. If flour is stored improperly or for a long time, the fat in the flour goes rancid. In pasta production, fats in flour play an important role, since cartenoid pigments are dissolved in them.

Carotenoids. This group includes substances colored yellow or orange. Carotenoids contained in flour give pasta the desired amber-yellow color. A significant amount of carotenoids (up to 5 mg/kg and above) is found in durum wheat milling products, less in soft vitreous wheat and almost none in soft wheat flour. Carotenoids include a number of pigments: xanthophyll, xanthophyll esters and carotene, which is biologically active as provitamin A. In their free form, carotenoid pigments are unstable substances that decompose into uncolored products under the influence of light (this explains the discoloration of flour in the light) and the enzyme lipoxygenase in the presence moisture and oxygen in the air. It has been established that, despite the presence of the lipoxygenase enzyme in wheat flour, carotenoid pigments are not destroyed during the production of pasta. This is due to the fact that during kneading, pressing and drying of products, carotenoids combine with wheat proteins and form bound and tightly bound complexes, which are not affected by lipoxygenase.

Minerals (ash) . In wheat grain, the highest ash content is in the shells and aleurone layer, and the lowest in the central parts of the endosperm. Therefore, the ash content of grade I flour is always higher than the ash content of premium grade flour.

Vitamins and enzymes are found in flour in small quantities, but despite this, they play an important role in the processes occurring during flour storage and in the production of pasta. Enzymes are biological catalysts. In flour they are mainly represented by lipoxygenase and tyrosinase (polyphenol oxidase) and belong to the group of oxidative enzymes. As a result of the action of lipoxygenase, unsaturated fatty acids form peroxides and hydroperoxides, which decompose fats and promote their rancidity.

Peroxides and hydroperoxides contribute to the whitening of pasta during storage by oxidizing carotenoids. However, due to the formation of bound complexes of carotenoids with proteins, carotenoids are not destroyed during the pasta production process. On the contrary, the latter acquire a more or less intense dark shade, and when making products from durum wheat flour, brown. This is due to the activity of the enzyme tyrosinase, which oxidizes the amino acid tyrosine, contained in varying amounts in flour of different varieties of wheat, to form dark-colored products.

Vitamins are concentrated mainly in the shells and germ of the grain, separated during grinding. Flour contains small amounts of water-soluble vitamins and no fat-soluble ones.

At the turn of the 19th and 20th centuries, the best and most popular durum wheat for pasta production came to Italy from Russia. Since it was exported through the Taganrog port, it was called “Taganrog”. There was even a special variety Pasta Taganrog. And all this stopped in 1917 for obvious reasons. And what happened then - you already know. »
What now?
In Russia, the only analogue of semolina can be grit from durum wheat or semolina group T.
About grit:
Varieties of wheat flour differ from one another in yield (the amount of flour obtained from 100 kg of grain), color, ash content, varying degrees of grinding (particle sizes), content of bran particles, and amount of gluten.
By percentage yield of flour during grinding durum wheat grains, the types of flour obtained are divided into:
gritty grain 10% (it turns out to be only 10% of the total amount of grain with a volume of 100 kg.),

premium grade (25-30%),

first grade (72%),

second grade (85%) and

wallpaper (about 93-96%).
The higher the flour yield, the lower the grade.

Krupchatka- consists of uniform small grains of light cream color. There is almost no bran in it. It is rich in gluten and has high baking properties. Krupchatka is produced from special varieties of wheat and is characterized by a larger size of individual particles.

Gluten Durum wheat flour has completely different characteristics than soft wheat flour. Starch crystals are glued together with lumps of protein, the content of which is higher in durum wheat, but they produce tearable, “short” gluten.

This is due to the difference in carbohydrate and protein structures of durum and soft wheat. In hard wheat grain, starch is in crystalline form, while in soft wheat it is in amorphous form. In the grain of soft varieties, protein substances are contained in large quantities in the peripheral parts of the endosperm, and in the grain of durum wheat varieties, the proteins are distributed throughout the entire volume of the endosperm.

Therefore, be careful when kneading dough from durum flour. With prolonged kneading, the gluten may begin to break down and the dough may begin to release water.

And don't take these stupid recommendations seriously:

It is advisable to use durum flour for yeast dough with a high sugar and fat content for such products like Easter cakes, baked goods, etc. For insipid yeast dough, semolina is of little use, since the dough made from it is poorly suited, and the finished products have poor porosity and quickly become stale.

*(What kind of idiot wrote this article? First he recommends semolina for Easter cakes, and then he writes that it is not suitable for yeast dough! Gloom and horror :) Everything is exactly the opposite! In Italy, semolina is never used for baking , a l the best varieties bread baked from semolina!)

About semolina:
Semolina is produced in mills by separating the semolina during varietal grinding of wheat into flour. It consists of particles of wheat endosperm measuring 1.0-1.5 mm. They produce three brands:

M - from soft vitreous and semi-vitreous wheat,

T - from solid,

MT - from a mixture of hard and soft wheat.
Cereals of brand M have grains of white color, opaque, covered with flour; boils quickly and gives the greatest increase in volume. The porridge made from it is uniform in consistency and has good taste.
T-grade cereals are translucent yellow grains with glassy sharp edges. The porridge is obtained with a coarse structure, but smaller in volume and with a fuller taste than from brand M cereals.
MT brand cereals are variegated in color and heterogeneous in shape. In terms of chemical composition and nutritional value, semolina is close to premium wheat flour; it contains little fiber and other poorly digestible substances; it is widely used for baby and dietary nutrition.”

All varieties of wheat are divided into soft and hard. Soft - more common, as it is unpretentious, frost-resistant, and can grow on poor soils. But it has a low protein and gluten content. Durum wheat or durum is externally distinguished by rich yellow grains with a pleasant aroma. The plant is usually low-growing and bushy.

Durum varieties have excellent baking qualities and are used to prepare expensive types of bread and pasta.

In the flour milling industry, flour is divided into several groups. The first category includes general purpose products. It is made from finely ground secondary endosperm of grain. Flour is obtained from both hard and soft varieties of cereals. If soft wheat flour is poor in gluten, then it can be enriched with high-quality durum raw materials. The product of the first group is used for baking yeast bread, cakes, dry cookies and muffins.

The second group is bread flour. It is used for baking bread and bakery products. It has a higher gluten content. The third group includes confectionery flour. It is characterized by fine grinding, a small amount of protein and a higher percentage of starch. Confectionery flour is intended for any baking.

The chemical composition of semolina contains many useful trace elements:

• Potassium;
• Phosphorus;
• Calcium;
• Copper;
• Manganese.
• It is also rich in vitamins B, E, PP.

Durum wheat bread

Studies have shown that bread made from durum wheat is more beneficial for the body. But the bread must be well baked, fresh and made from quality ingredients. The loaf should have the correct shape, and the crumb should not contain lumps or hollow chambers. The structure of good bread is dense and homogeneous. Sticky or dry bread crumb indicates poor-quality baking, possible infection with potato bacillus or mold.

A special feature of bread made from durum wheat is its ability to increase blood glucose levels.

A regular loaf takes longer to digest and gradually releases glucose. But buns, baguettes, bagels, donuts and muffins contribute to the rapid formation of glucose and excess weight gain. Therefore, they are contraindicated for those who are on a diet. Yeast-free bread is healthier: yeast fungi survive the temperature effect and continue to actively reproduce. This disrupts the healthy intestinal microflora and contributes to the rapid growth of pathogenic bacteria.

Abuse of yeast bread can cause intestinal ulcers, the formation of sand and stones in the liver and gall bladder, constipation, and tumors.

Baking homemade bread

Any type of homemade bread is baked from fine flour obtained by repeatedly grinding wheat grains. It is rich in gluten and gluten and produces a good elastic dough. The finished product remains fresh longer and is not susceptible to mold or infection by various bacteria.

Gluten is a substance that is formed by combining wheat flour with water. It makes the bread rise and fall and is responsible for the pliability and elasticity of the dough. Instead of water, you can use milk or kefir - any liquid is suitable to start the process. A more stable dough can be obtained from hard water.

Salt gives bread a pleasant smell and inhibits the growth of yeast. If you put a lot of salt in the dough, it will rise poorly, if not enough, it will rise well. Sugar plays the opposite role: the more of it, the more active the yeast. The amount of these two products when baking bread must be carefully checked so as not to get a rough or bitter dough, as well as dough with poor elasticity.

To make this bread you will need original durum flour. It contains no additives and is more often used for making pasta. The baking process takes place in several stages. The first of them is sourdough. In the morning, dilute 150 g of flour in 190 ml of warm water. Add 30 g of dry yeast. After 12-14 hours, begin kneading the dough. For it you will need:

• Premium flour - 250 g;
• Durum flour - 600 g;
• Water - from 500 ml;
• Salt - 20 g;
• Leaven.

Kneading is done by hand. All ingredients are mixed for 10-12 minutes. The dough should be thick and dense, pliable and not stick to your hands. Depending on the quality of flour and leaven, it can absorb 500-600 ml of water. After kneading, the dough is left to rest for 2-4 hours. During this time he is kneaded twice. Then form and place in a baking pan sprinkled with flour. For final proofing, the dough must be left indoors at room temperature for another 2-3 hours.

Bake the bread for the first 10 minutes in an oven preheated to 250°C. Next, the temperature is reduced to 220°C. Baking time depends on the shape and volume of the bread, ranging from 1 to 2.5 hours.

Wheat bread

For this yeast bread recipe you will need:

• 0.5 kg of durum wheat flour;
• 320 ml warm water;
• 2 tbsp. sunflower oil;
• 1.5 tbsp. milk powder;
• 1.5 tbsp. dry yeast;
• 1.5 tbsp. Sahara;
• 1.5 tsp. salt.

This recipe is used to make bread in a bread machine. But you can bake white wheat bread in the oven at a temperature of 200-220°C.

Water and oil are poured into the kneading container, sifted flour, milk powder, sugar and salt are added. Yeast can first be revived by dissolving it in a glass of warm water. If the bread is baked by hand, then after kneading it will need rest time - 2-2.5 hours. The finished dough is laid out in a mold and sent to a preheated oven.

Sourdough is prepared from 300 g of flour and 400 ml of water. The ingredients are mixed. The container must be covered with gauze and placed in a warm place for a day. During this time, it is recommended to shake the contents several times. After the allotted time, another 100 g of flour and the same amount of water are added to the starter and left for another 20-25 hours.

The starter begins to work on the third day: it increases in volume, and many bubbles appear on its surface. Add a little more flour and water and leave for several hours. Readiness is determined by the volume having doubled. The resulting mass is divided into 2 parts: bread is baked from one, the other is put in the refrigerator. It can be used for the next time you make bread. In addition to the starter you will need:

• Flour - about 600 g;
• Water - 250 ml;
• Sunflower oil - 3 tbsp;
• Sugar - 2 tbsp;
• Salt - 2 tsp.

Sift flour into a container for kneading dough, add sugar, salt and butter. Grind and only then introduce the starter. Add water, constantly stirring the mass. The dough is ready when it easily comes away from your hands, elastic, homogeneous. The future bread is put away to rest for 2-6 hours. The risen dough is kneaded and placed in a mold. It must be high, otherwise the risen bread will fall over its edges and burn. Bread is baked at 180°C.

Coarse or hard flour can also be rye. Black, gray and other dark varieties of bread are prepared from it. To make regular rye bread without yeast, you need to take:

• 500 ml mineral sparkling water;
• 3 cups whole grain flour;
• 0.5 tsp salt.

Mix flour with salt and gradually add water. The dough should be elastic and soft. Grease a baking pan or baking sheet with vegetable oil and lay out the dough. Several cuts are made on the surface to avoid the formation of cracks. Bake the bread for an hour in an oven preheated to 180°C.

Ingredients:

• 250 g durum wheat flour;
• 125 g rye flour;
• 5 g sugar;
• a glass of warm water;
• 10 g salt;
• 4 g dry baker's yeast;
• tsp honey;
• 0.5 tsp malt.

Pour 50 ml of warm water into a glass, add a spoonful of sugar and yeast. Leave for 15-20 minutes. Mix half the flour with the remaining water in a bowl and leave to rest for 10-15 minutes under a damp towel. After the allotted time, all ingredients are mixed, kneaded, formed into a ball and placed on a baking sheet covered with baking paper. Several cuts are made on the surface, sprinkled with flour, covered with a damp cotton cloth and left for an hour and a half.

Bake bread at a temperature of 220°C for an hour, and for the first 10 minutes it is recommended to place a container of water under a baking sheet.

To prepare you will need:

• 250 g hazelnuts;
• 250 g pecans;
• 900 g durum flour;
• 20 g baker's dry yeast;
• 85 g soft butter;
• lemon;
• 600 ml warm water;
• 16 g sea salt;
• 25 ml olive oil;
• 250 g lingonberries.

Chop the nuts and fry in a frying pan without oil, stirring constantly. In a large bowl, mix flour, yeast and butter. Add chopped lemon zest and sea salt. The dough should be homogeneous, soft and dense in structure. Pour in olive oil and add nuts and berries. Mix everything thoroughly again. Roll the dough into a ball, cover with a damp cloth and foil, and leave for 40-70 minutes in a warm room.

After the allotted time, knead the dough well again, beat it on the table surface several times, cover again with a napkin and leave for another 30-40 minutes. Next, place in a baking dish and place in an oven preheated to 230°C. Bake for about an hour, and readiness can be determined by an even golden crust.

Fragrant wheat bread

To make this unusual and delicious bread, you will need:

• about 150 g of seeds;
• about 50 g sesame seeds;
• 0.5 kg whole grain flour;
• 150 g semolina;
• tbsp fine salt;
• 150 g fat sour cream;
• 25 g dry baker's yeast;
• 2 tsp linden or clover honey;
• warm water - 200 ml;
• sesame oil - tsp.

Sunflower seeds and sesame seeds must be peeled and fried until golden brown in a thick-bottomed frying pan with a small amount of oil. Add a spoonful of sesame oil to the prepared seeds and mix well.

At the same time prepare the dough: mix sour cream, wheat flour, water and yeast with honey. Wait about 15-20 minutes. The finished dough can be determined by the appearance of bubbles on the surface. Add salt and semolina, mix everything well, and leave for another 20-30 minutes. Then add some seeds (leave a little for sprinkling) and stir until done. The dough should be elastic, plastic and easy to handle. Sprinkle flour on top and leave to rise for 2-3 hours. When the dough has noticeably increased in volume, transfer it to a baking dish and sprinkle with the remaining seeds. It is recommended to leave the bread to rest for another 20-30 minutes before the final stage of cooking. Bake for about 50 minutes at 200°C.

Italian bread

Ingredients for cooking:

• 400 g durum flour;
• 180 g of premium flour;
• 1 tbsp. fine salt;
• 1 tsp dry baker's yeast;
• water (about 200 ml);
• tbsp malt extract;
• 0.5 cups sesame seeds;
• tbsp olive oil;
• 1/4 tsp. Italian herbs.

All dry and all liquid ingredients are mixed separately. The liquid is gradually added to the flour and mixed well. When the dough stops sticking to your hands, cover the container with cling film and put it in a warm place for 20-22 hours.

The finished dough is kneaded on a table sprinkled with flour. Roll out into a layer and fold the envelope in four, then cover with a damp cloth and let sit for 10-15 minutes. Place in a baking dish greased with olive oil and leave for another 2 hours. Bake bread for 30-40 minutes at a temperature of 150C.

What kind of bread made from durum flour do you like? Share your favorite recipe in the comments!