This flour gives me so much anxiety! The main ingredient of Altamura bread is semolina flour; the ground form of durum wheat. Ever since she began contributing to the site several years ago, Mary has embraced the It’s made from a completely different kind of flour than normal bread. Semolina bread is yellow, not white, but I would class it along with white bread since it has low fiber content, but I hear whole (higher fiber) flours can be bought. Where do you actually by remilled semolina flour in the US? If you’ve ever been in an Italian bakery and seen rustic loafs of bread covered in sesame seeds, you might have thought to yourself, “Huh. Combining a love of writing and food, Andrew's culinary journey has walked many paths. In Italy, semolina bread is better known as pane di semola, and it is often made on special occasions, especially on the island of Sardinia. The crust is crisp and thick, while the inside is colored a light yellow and is slightly more chewy than normal bread. ALL RIGHTS RESERVED. Semolina Flour gives it a distinct texture, flavor and aroma that is unique to Italy! I hope you like the results as much as we do and will share it with your readers." I decided to try combining semolina with rye and bread flour to make a hearty sandwich loaf. Altamura Bread is a rustic bread from the Italian provence of Bari. Bottino – Italian Restaurant in New York’s Chelsea Art Gallery Area, Favorite Brioche Recipes for French Bread Fanatics, Secrets To Making Perfect Carbonara From A Michelin-Star Chef – Chef Marco Sacco. From university, to the Culinary Institute of America, to the restaurants of NYC. In Italy, semolina bread is better known as pane di semola, and it is often made on special occasions, especially on the island of Sardinia. Semolina bread is bread which is made with semolina flour, a flour derived from durum wheat. Your email address will not be published. American semolina vs Italian semolina vs Indian semolina, has anyone been able to find a good source for differentiating all these types/terms. The crust is crisp and thick, while the inside is colored a light yellow and is slightly more chewy than normal bread. Originating from the province of Bari near the southernmost point of “The Boot,” Altamura Bread was being eaten as far back as 37 BC, as evidenced by the Latin Poet Orazio, who hailed it as the best he had ever eaten. Durum wheat is the hardest wheat available, and it produces a distinctive flour which is famously used in pasta. The main ingredient of Altamura bread is semolina flour; the ground form of durum wheat. Semolina flour is plentiful and available at most major markets, so you can enjoy Altamura bread at home, without huge import costs. She writes, "My family just loves the Italian bread I make with King Arthur flours using semolina and bread flour. Is this a mistake on the label? exciting challenge of being a wiseGEEK researcher and writer. I would like to know the benefits of semolina. When mixed with flour, salt, oil, and water to make bread dough, the yeasts begin to slowly ferment. Now there’s some bread covered in sesame seeds.” Little did you know that that bread is most likely semolina bread. Authentic Some people like to make sandwiches with semolina bread; it tastes particularly excellent with a smear of soft cheese and a handful of olives. thank you, Amazon Doesn't Want You to Know About This Plugin. Hope this helps. In my opinion, it's healthier than wheat flour due to the effects on the body's metabolism, skin and digestion. Learn about a little known plugin that tells you if you're getting the best price on Amazon. Semolina is instantly recognizable, thanks to its golden color, and the more semolina flour used, the more yellow the bread will be. Many say that every family meal should be accompanied with bread in Italy. Novara, Italy: Gorgonzola, Risotto, Wine… Why are you not here? I bought semolina bread at a Sprouts store today. As a result, Altamura bread has a distinct texture and flavor when compared to other breads. How’s that for a product endorsement? It's made from wheat, as it says above, and is not gluten free, although some people who are allergic wheat can handle it. The slow fermentation involved in the production of semolina bread produces a classically open crumb which is both soft and chewy. This bread may be made entirely from semolina or with a mixture of semolina and another flour; in either case, it has a rich flavor and a distinctively chewy texture. Authentic Pane di Altamura is baked in traditional stone ovens using a wood fire, but thankfully, at-home bakers can put modern appliances to work. Mary has a liberal arts degree from Goddard College and Like other traditional Italian breads, semolina bread is designed to be made with a starter, known as a biga. It is actually better than wheat bread because it has a lower gi value, releasing energy slower and for longer periods of time without a spike in glucose. It can be dipped in oil or various dressings and eaten plain, or smeared with butter to enhance the buttery flavor. Benefits of semolina: High protein and low fat; digested slowly so makes you fuller for longer; has high potassium content so improves kidney function; high in vitamin B and E groups. Italians eat bread as sandwiches or with meals, as an antipasto starter or an accompaniment to a course. Are any of these interchangeable? Semolina flour is made from a different strain of wheat than all purpose or bread flour. Save my name, email, and website in this browser for the next time I comment. It has a … Have your kitchen smell like the Italian countryside! https://www.cookingwithnonna.com/italian-cuisine/semolina-bread.html The crust of this bread is typically very crisp, and it may be decorated with chunks of coarsely ground semolina, or sesame seeds, along with other toppings.