Rusic Semolina Bread Marcy Goldman

 In a large mixer bowl, blend the water, yeast and bread flour and stir well. Cover and let stand 30 minutes.

Then add the semolina or durum flour, salt, honey and olive oil and mix and then knead to make a soft dough, 5-8 minutes with a dough hook on slow speed, dusting in more bread flour as required. Remove from bowl and place in an oiled bowl, cover and let rise one hour (or overnight in fridge). Press down and shape into a ball. Roll in sesame seeds and semolina.
Place in a proofing basket or a bowl lined with parchment paper. Cover lightly with plastic wrap and let rise another hour or until almost doubled in size.

Preheat oven to 425 F. Place a Dutch oven in the oven and let heat 30 minutes (as oven is heating up).

Place bread in the Dutch oven, bake 20 minutes covered and 20-25 minutes uncovered until bread is nicely browned all over.

Cool completely before cutting.

Makes one medium loaf

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