When I first tried Semolina sandwich loaf, I didn’t make a video. The first attempt was not good, but the second one made it to the blog and many readers have tried it. Now I am posting the same recipe as a video as it is better to watch video while learning a new technique. You can use any kind of rawa here, the chiroti rawa or the regular upma rawa. Chiroti rawa is the finest of all rawa varieties, so you can directly use it in the recipe. But if using upma rava, you need to grind it in mixer until fine and then use. I have tried both and both give equally amazing results.
Rawa amazes me every time I use it, either in cakes or breads. The texture is just amazing. So if you haven’t seen my Iyengar Bakery style rawa cake, do take a look at the post. Usually semolina flour is used in this recipe, but we don’t get semolina flour in India. So using the finest semolina would be the next better choice. As you know, rawa is quite coarse in nature and so you can’t expect the dough to resemble a normal bread dough. At first the mixture is so crumbly, but as you knead, the consistency and texture improves. The easiest way to knead semolina dough is using a dough scraper and slap and fold method. Watch the video to know more about the technique. And you will see how the dough improves with kneading. You need to set a timer for 15 minutes and knead it for the whole time. No short cuts used here. So switch on your favourite song and keep slapping and folding the dough.
The finished bread also has a slightly rough crust and when you slice it, you will get some bread crumbs. But it is fine. The inside of the bread is so soft and the texture is also amazing. So watch the video and make this bread in your home. I have also included instructions to use dry yeast if you don’t have instant yeast. If you haven’t yet subscribed to my channel, please subscribe and get notifications whenever I post a new video. Now I need to make some pav buns with semolina. So wait for the video, it will come soon on the channel.
Cup Used – 200 ml
Semolina/ Rawa/ Sooji – 580 gm / 3.25 cups
Salt – 1.5 tsp
Sugar – 1 tbs
Instant Yeast/ Dry Yeast – 1 tsp
Water – 300 ml / 1.5 cups
Coconut Oil – 50 ml/ 1/4 cup
In a bowl mix together sooji, instant yeast, sugar and salt.
If using dry yeast, take 1/4 cup of water from the recipe, heat it until lukewarm and add the yeast and a tsp of sugar. Set aside for 10 minutes until frothy and then mix it to flour.
Now add oil and water and mix to form a slightly wet mixture.
The mix would be really crumbly because of the sooji added.
With the help of a dough scraper, knead the dough for approximately 15 minutes using slap and fold method of kneading. (watch video to understand the technique)
Once you have a smooth, elastic dough, it is time to prove.
Oil a bowl and place the dough inside. Rotate to evenly coat the dough with oil.
Cover with cling and set aside until double in volume. It may take 1-2 hours depending upon the climate.
Switch on oven and set it to 200°C with both filaments on.
Remove the dough to counter, slightly press it to a rectangular shape.
Roll it into a tight log pinching the dough for every turn.
Place it seam side down in a 7.5*3.5 loaf tin, cover with cling and set aside for 20 minutes or until the dough reaches a little above the rim of the pan.
Brush the top with milk and bake in preheated oven for 35-45 minutes.
The loaf should sound hollow when tapped on top.
Let it cool for five minutes.
Then transfer the loaf to a wire rack and let it cool completely.
Slice it with a serrated bread knife.