semolina fennel bread with currants and pinenuts
As soon as I saw Susan's (Wild Yeast) post entitled "Semolina Bread with Currants, Fennel, Pine Nuts", I knew I HAD to make it. (Make sure to take a look at Susan's bread.)
I can't decide what I like more about this bread.
The aroma of it baking?
- Fennel!
The flavour?
- The currants! The fennel! The slight hint of sourdough flavour from the wild yeast!
Sliced warm with roccolo cheese? Toasted with butter?
- It's impossible to pin it down. All I know is that we both love it.
We buy our semolina in Indiatown - semolina is called "suji". Even after about 10 minutes of kneading, I decided that the bread dough would probably always be a bit grainy feeling. I added the currants and pinenuts and amazingly, as I was working the dough to distribute the currants evenly, the dough suddenly became smooth and silky!
I really couldn't be more thrilled about the bread. I have only one complaint. It takes no time for a loaf to disappear!
Thank you once again, Susan!
