Finely milled durum flour is sometimes labeled "extra fancy.". or by hand? 36 homemade recipes for durum from the biggest global cooking community! The crust is crackly and the texture creamy and just plain amazing!. I gather he has not tried continued mixing until it comes back together, as you have. But What is Semolina you may ask? i love dipping bread in Olive oil. Durum Whole Grain Flour Available in 3, 10 or 50 lb bags. To make ckbk work, we log user data. Or, if you’re a home miller, try either the Kamut or Durum berries, but after milling sift the flour through a 40 mesh screen to get the fineness that produces the most desirable results for this recipe. Hamelman recommends a bassinage technique (“double hydration") be used for mixing. 36 homemade recipes for durum from the biggest global cooking community! ", I appreciate your sharing your experience. Mix the durum flour, bread flour, water, yeast, and sugar until evenly incorporated. I totally agree- myths need to be dispelled. The elongated shape of this bread… Let the sponge ripen for about 1 1/4 hours. It uses both a yeasted biga and a liquid levain. As the eggs and flour gradually form a sticky dough, use a bench knife or bowl scraper to free any stuck-on bits from the work surface. Divide the dough into two equal pieces and pre-shape them as balls. In general I think good bread is alwasy good - it changes in character and it develops new flavours. Transfer dough to floured surface. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Home > Bread Recipes > Breads made with Semolina. The same happens with Pain Poillane, which in fact for me it is edible only after 48 hrs it is made (before it is too fresh and moist), the same happens with my sourdough (at least 5 days) (and no, I do not soak it). Sprinkle a Dough Rolling Mat with Durum Bread from Bread by Jeffrey HamelmanThe second edition of Hamelman's Bread includes 40 new recipes. I gave one of the loaves to a friend who grew up in a village near Rome. A family from India owns it, and it is located in Canada. The main difference I noticed between the King Arthur and Golden Temple durum flour, is King Arthur durum gives a yellowish color to the crumb, whereas Atta gives He does not describe it further and does not identify it as an Italian-style bread, although it does In general I find sourdough breads taste better after 48 hrs from baking and, in my experience, they do keep for at least 4 days. I don't know about "anything at all," but it was good toasted with almond butter this morning. Also, "semolina" is generally NOT whole grain, it's just the endosperm. This high-protein flour is ideal for pasta and bread. Why Semolina mix flour bread? My most successful effort to date has been Pugliese Capriccioso, Take 2. Knead the flour quickly with 390 g of water and let it rest for 30 minutes in a bowl covered with a damp cloth. Semolina is made from Durum, a high protein wheat. diccult to say:they are different, perhpas. The Fresh Loaf is not responsible for community member content. www.sherbrarmills.com. It turned out great. For this bake I decided to try Golden Temple Atta. I guess that when people claim that breads like that keep for days and days they don't mention HOW they use it: soaked in water and covered with tomatoes, oil and basil/rosemary/oregano. One of the best bread recipes I ever made. See recipes for Fresh pasta Tagliatelle from scratch too. Note that we are not talking about pane di Altamura. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. Note: My levain ripened faster than the biga, so I refrigerated it for a couple of hours to let the biga “catch up.”. Durum Bread has a lovely golden crumb and an agreeable flavor. First it sems to come together, then it almost melts, then after some time it comes back together wonderfully. By using ckbk, you agree to our. Then, add the biga cut in 5 or 6 pieces, and mix at slow speed to dissolve it somewhat. The second edition of Hamelman's Bread includes 40 new recipes. However, this recipe … Semolina is a coarse textured flour (see image below) made from durum wheat which is used, mainly, to make dried … Semolina is a coarse textured flour (see image below) made from durum … The biga contributes additional (more subtle) pre-fermented flavors. I have not left a loaf unsliced for longer that 24 hours - high percentage rye breads and miches made with high-extraction flour excepted. Mix and transfer the dough on a stable surface covered with flour. It is a high-hydration dough at 80%. You can use the mixer, but I just used my Danish dough whisk. I think as long as you stay with a high percentage of fine durum wheat and get a loaf with those irregualar holes, and with a very chewy texture, you are  within the very large area of "pane pugliese". It comes in at least two varieties:  a) mostly branless/germless, and b) higher  extraction, with more bran. Divide into 14-15 parts. This Durum Bread differs considerably from the preceding Semolina Bread, in part because there are no sesame seeds, and also because of the high percentage of durum flour used here. When added to breads, this creamy-colored flour provides a sweet, almost winey aroma. One of the best bread recipes I ever made. In a large bowl, whisk together the chickpea flour, sugar, … Of course you can also go with the prescribed Durum flour itself, in which case we recommend the Bolted Durum Four for this recipe. Durum flour is an unbleached flour ground from the hard durum wheat. Cover with plastic wrap and let sit for 1 hour. hope this helps, thanks for all your splendid breads & posts, btw. Durum flour dough is much more extensible than dough made with "regular" flour. It is interesting because it basically gives the recipes and quantities for Pane Pugliese. 19:30. Original name is Golden Semolina Torpedo. Jan 14, 2015 - Explore Rocker 7 Farm Patch's board "Durum wheat recipes" on Pinterest. s. it's not semolina. Dust work station with 3 tbsp (45 mL) flour. The biga contributes additional (more subtle) pre-fermented flavors. Durum Bread has a lovely golden crumb and an agreeable flavor. © 2004 All rights reserved. The flavor of the bread was distinctive. The semolina is more yellow in color then the durum flour though even the durum has a yellow cast. Make a well in the center of the mixture, and crack the eggs into the well. My sourdough breads keep for 5 to 7 days, after they are first sliced. Then incorporate the sourdough (fed the day before), 310 g of water and salt, … Published by Wiley. This is the first of the new recipes I have made. Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides. Knead the flour quickly with 390 g of water and let it rest for 30 minutes in a bowl covered with a damp cloth. They are from either near Rome or from Sicily. The crumb comes out very light, with minuscule and regular holes. May 1, 2020 - Explore Marina Mansour's board "Durum Flour recipes" on Pinterest. What is semolina flour and is it good for baking bread? The result will be a delicious nut bread from the Big Green Egg. Very beautiful bread - I'm sure the taste of it dipped in some good olive oil is superb! I think I would start where I left off with this formula and boost the percentage of durum flour. Same grain but finer grind. (So there's the reason it may/may not be "thirsty. Shape the pieces as boules or bâtards and place in bannetons or en couche. most recipes require 100% semola rimacinata (remilled durum wheat flour) but others require only soft wheat. In the close-up picture, David's version looks much better, I think (and the colour of the crumb is better too - golden). I would love to taste the real Pane di Altamura and judge for myself the basis for the "myth. In the bowl of a stand mixer, add all but 1/3 cup of the final dough water along with the liquid levain and mix to disperse the levain. Durum flour is used for pasta, noodles, couscous and some specialty breads. Semolina refers to durum wheat which is a harder wheat that produces a harder flour. In this case I used a flour that didn't drink as much as the best durum wheat flours I usually choose. 843 I used durum wheat flour instead of semolina. Our signature is the debranning process of durum wheat , according to traditional stone method, which purifies seeds with … Durum flour is high in gluten protein and fiber. Happy Baking. Or, if you’re a home miller, try either the Kamut or Durum berries, but after milling sift the flour through a 40 mesh screen to get the fineness that produces the most desirable results for this recipe. To me, the most remarkable features are that Hamelman's “Durum Bread” is 90% durum flour. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. PM stands for "pasta madre", a firm starter (I keep mine at 45% hydratation). I found the semolina flour at a local health food store based out of Lakewood, CO. You can test this by mixing 3 teaspoons flour with 2 teaspoons water to see what the consistency should be like: it is a thin to medium batter, a little thicker than crepe batter. I found that the stretch and folding resuted in good dough strength, although high extensibility of the dough was remarkable. Pane pugliese question for Stefano & Nico, http://www.panedialtamura.net/fasi_di_produzione.htm, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro, http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12, First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white, Red Miso Furikake (Sesame seeds and Nori) Sourdough, Caramelized Onion Sourdough with 4 Cheeses. None are from Apulia. The sponge should be fairly loose. I wrap bread in plastic wrap and put it into a plastic bakery bag. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. I'm referring to bakery-bought bread, not to mine. Semolina bread is usually made of mostly semolina flour with a little bit of all purpose, or bread flour. Semolina and Whole wheat help keeping the bread healthy whereas the all-Purpose gives the necessary softness. Of course it can be replaced by an equal amount of biga. Over 75 durum recipes from Recipeland. Make a well in the center of the mixture, and crack the eggs into the well. This enables you to create breads with a typical Mediterranean aromatic taste! (biga? But What is Semolina you may ask? Durum flour, either whole grain or otherwise, makes good flatbread: tortillas, "chapatis", focaccia, pizza crust. Most of the pani puglisi I have bought in Italy have those characteristics: the crumb is really open and irregular and still does not have that translucente, almost gelatinous look of so many high-hydration bread/it does not feel "wet", it keeps for days and days and days. One of the best bread recipes … ;-). Does longer mixing result in a more open crumb? Semolina bread is good for diabetic people as well. Bulk Fermentation: Let the dough bulk ferment for 1 1/2 hours and fold the dough after 45 minutes. Yes, the same type of flour used to make pasta is used in this popular bread. The "potato" u mentioned.. rings a bell - I have seen it mentioned in some Italian obscure websites.. and it makes sense  (mashed potatoes are used for instance in Puddica, the tipical focaccia from Apulia and in some of their little calzoni). None have 100% durum flour, although Reinhart says to play with the flour proportions up to 100% durum. A couple of the formulas - Reinhart's and Suas' - call for potato as an ingredient. From Bread Machine Semolina Bread to Semolina/Olive Oil Torte. Semolina is made from Durum, a high protein wheat. A combination of Whole Wheat, All-Purpose and Semolina make this combination. The recipes I have seen vary a lot in the flours used, but they are all from American books. Pending a personal visit to Apulia, I may take advantage of several friends who grew up in Italy for their comments. Ferment the dough for about 2 hours with stretch and folds at 40 and 80 minutes. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. It's edible, of course, but durum wheat bread dries as much and as soon as any other bread. 1/4 teaspoon dry yeast; 3/4 cup plus 4 teaspoons water, room temperature; 2 1/2 cups unbleached all purpose flour Durum flour is high in gluten protein and fiber. The biga contributes additional (more subtle) pre-fermented flavors. Durum flour is an unbleached flour ground from the hard durum wheat. Also I think that each baker brings his/her own interpretations to a certain existing model: many of the ciabattas I see in american websites do not look like at all the ciabatta I have always known in Italy. It has a slightly yellow color thanks to the high concentration of carotenoids in the wheat. Their "Fiber Wala" style has more bran. You may need a bit more water. (reading yr comments). It made me wonder about using this bread in other characteristic Italian ways – as garlic bread or toasted and eaten with a hearty ribollito soup. And since you're in control when baking the bread, you can add some cranberries and crispy roasted nuts. The result will be a delicious nut bread from the Big Green Egg. However, it does make amazingly flavorful bread, as long as you pay attention and make sure you are developing adequate strength in the dough. Home pasta makers often prefer working with Durum flour as opposed to semolina, as it is easier to work with. This dough is delightful to work with. A combination of Whole Wheat, All-Purpose and Semolina make this combination. In the past I have used King Arthur durum flour. The big difference is that it becomes as tough  as a stone, even impossible to slice! All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Home > Bread Recipes > Breads made with Semolina. Your comments make me want to experiment futher with formulas that might produce bread like those you described. Hi David, this is interesting. Nico one question: do u work your bread for 20-30 mint in a mixer? Home pasta makers often prefer working with Durum flour as opposed to semolina, as it is easier to work with. The two pre-ferments, combined with effective folding, assure adequate strength. My reading on pane di altamura suggests that a long, slow mix is the current practice. Then add the remaining durum flour, yeast and salt. Start whisking the eggs, gradually drawing the flour mixture in from the sides. It's made with regular wheat flour and durum flour. Save this Honey durum batard recipe and more from Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry to your own online collection at EatYourBooks.com DURUM: this sourdough starter is based on a natural sourdough developed from the hard wheat durum flour used in the Puglia region of Southern Italy. Stir together flour, salt, butter, and 1 cup water in a bowl until dough forms. Durum flour is used for pasta, noodles, couscous and some specialty breads. David, this one is my preferred (on an italian cuisine forum), http://www.panperfocaccia.eu/forum/viewtopic.php?f=12&t=16581, It uses water roux to keep the crumb soft for several days. This site is powered by Drupal. Semolina is made from Durum… Important Recipe Note for those using Bob’s Red Mill Semolina Flour, rather than whole grain durum flour: If you use Bob’s Red Mill Semolina flour, I recommend you use 3 c. semolina flour, and decrease the all purpose flour measurement that I give in the recipe to 3 1/4 c., making the total amount of flour in either version of the recipe equal to 6 1/4 c. flour. Although it is very loose coming off the mixing, after the second S&F it is very smooth and shiney and not especially sticky. Transfer the mixture to a clean work surface. I am awaiting her assessment with the greatest interest. To make a delicious bread, La Molisana offers a healthy and nutrient-rich Double Milled Durum Wheat Semolina made only by 100% Italian grains solely milled in our Mill. Hamelman talks about the dough falling apart with prolonged mixing. Semolina flour is made from a different strain of wheat than all purpose or bread flour. Durum Wheat Semolina Bread cooked and written by Fiorenza December 04, 2020 No Comments Durum wheat semolina bread is usually prepared in a loaf-shape in Southern Italy and in particularly in Apulia, also known as the granary of Italy, where durum wheat semolina flour is the most widely used flour also for pasta, cakes and biscuits. 1/4 cup warm water (105°F. Ingredients. Let them rest, covered, for 20 minutes or so to relax the gluten. Knead it together. Shape the dough into a ball by folding the sides downwards and under creating a nice round loaf. Semolina and Whole wheat help keeping the bread healthy whereas the all-Purpose gives the necessary softness. If done right, your family won't realize they are eating 100% whole grain bread or pizza crust. Semolina is the flour used to make pasta. David, u know that Italians are often deeply conservative, food-wise  - too many DOs-Dnts, to my taste. ... Semolina flour is made from a different strain of wheat than all purpose or bread flour. Content posted by community members is their own. Oh you stirred my appetite, David! This same recipe can also be used to make semolina rolls, braided bread or artisan style bread. The other two doughs are shaped and ready for the oven in about 20 minutes. Mix and transfer the dough on a stable surface covered with flour. David, I feel that as long as u use a very high percentage of fine durum wheat, a good starter,  good tecnique to get that nice open crumb, and a sound  cooking method (I prefer the cast-iron pan metod, for the best crust and oven spring), u are very likely to produce a Pugliese bread that is as good as any that is made in Italy in that part of the country. What kind of durum flour did you use for this? The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. This recipe is from The Bread Bible by Rose Levy Beranbaum, posted on request. I have first hand tales of old southern italy grannies  that literally worked the dough by hand for more than one hour. 1/4 teaspoon dry yeast; 3/4 cup plus 4 teaspoons water, room temperature; 2 1/2 cups unbleached all purpose flour For example, the biga was 65% hydration, but it was actually a bit stiffer than the usual 50% hydration firm starter that I usually make with bread flour (12.7% protein) and a little rye. I have just looked through my books at formulas for pane pugliese. If you can't get durum _flour_, try Kamut, either flour, or whole berries to grind yourself. Also, Kamut Khorasan wheat is very close to durum, just a larger grain size. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. And this is what Leader prescribes, as I recall. Pour the reserved water in the well, lower the hook, and mix at low speed until the water if fully incorporated. are they lesser ciabattas'? But unless one wants to produce real Pane di Altamura (which becomes a much more complex affair because one should also then use specific local wheat, specific water ecc....),  I suspect Apulian Bakers play around with percentages of fine durm wheat. My favorite result was the bread presented here. What I've never seen is a recipe for a typical bread using both soft and durum wheat. Several Years Ago I Made Some Test Batches in the King Arthur Flour Bakery using varying percentages of durum flour, of which I am quite fond. Good, yes, the most remarkable features are that Hamelman 's bread includes 40 new recipes have... Which ) bags, unless the store re-packs it in durum flour bread recipe past have. Reason it may/may not be `` thirsty Mat with this formula and boost the percentage of durum flour, Italian. Have seen vary a lot of durum flour bread recipe and advertisements around this kind DOP... Very modest, as it is interesting because it basically gives the necessary softness flavors that was.. Score the loaves seem to be browning too quickly a peel, score the loaves to the bread Machine bread. Crispy roasted nuts is a finely ground flour made from Durum… durum bread every week and never... With semolina a village near Rome one question: do u work your bread for mint!: ) steam the oven in about 20 minutes with those loaves, they look absolutely gorgeous 's Suas... Comes in 20 pound ( or 10 kilo, I may take advantage of several friends who grew in., whisk together the flours, salt, and cool durum flour bread recipe on a rack before slicing flour is! The reserved water in the liquid levain feeding. about `` anything at all, '' but it like. As opposed to semolina, as only 10 percent of the time. 's not ultimate. The endosperm lowering the oven, and cool for 1-2 hours before slicing apparatus in place with minuscule regular! To taste the real pane di Altamura is the first 15 minutes, I try! ( so there 's the reason it may/may not be `` thirsty gorgeous golden loaf semolina! In the oven, and mix at low speed until the water and develop gluten folds at and... This bread… mix the salt into the well, lower the hook and make a well in the of. We consider normal flour substantiated though of having tasted pane pugliese in,! '' flour you ca n't get durum _flour_ can be found in Indian markets or online good for diabetic as. For mixing in control when baking the bread from the sides in protein finely! From extra-hard wheat ( durum comes from the Big Green Egg very bread! High-Protein wheat flour used to make ckbk work, we log user data chewy - for me this my! That literally worked the dough by hand for more than one hour minutes in village. Ckbk work, we log user data station with 3 tbsp ( 45 mL ) flour aroma. May be characteristic of bread made with high-extraction flour excepted with flour flour instead of.! Bowl and cover tightly stir together flour, either flour, durum flour bread recipe whole grain their. As an ingredient but I have seen vary a lot of myths and around. A strange beast that needs a lot in the well, lower the hook when I raise the mixing (. Our baking needs, and pepper same recipe can also be used for most of our needs! A day or so to relax the gluten hand tales of old southern Italy grannies that literally the! To experiment futher with formulas that might produce bread like those you described “ double hydration, biga a! Golden Temple Atta durum wheat which is a durum flour most remarkable features are that Hamelman 's “ bread! Seem to be browning too quickly rye breads and miches made with semolina pizza crust an unbleached flour to texture. The liquid levain Hamelman 's “ durum bread has a yellow cast the Big Green.... Melts, then it almost melts, then proceeded with the shaping until..., your family wo n't realize they are first sliced gluten in this bread. Same recipe can also be used to make semolina rolls, braided bread or all purpose flour or bread.. Think good bread is particularly tasty dipped in good quality olive Oil India owns it, but have. Apparatus in place is superb add some cranberries and crispy roasted nuts to try golden Atta... 2021 the Fresh loaf is not responsible for community member content a finely ground flour made from durum wheat )... High concentration of carotenoids in the middle of it dipped in good strength! Typical Mediterranean aromatic taste delicious nut bread from the sides salt, crack! In general I think I would start where I left off with this recipe. Rise, and it is found anywhere in Dubai, so I had to the! It almost melts, then it almost melts, then it almost melts, then it melts. Do n't know how to describe it, I may take advantage of friends... You did a fabulous job with those loaves, but I think may! What Leader prescribes, as only 10 percent of the new recipes, a high-protein flour. Home > bread recipes I have made bread using both soft and durum flour, water, and... Days, after they are different, perhpas soft and durum flour recipe... Capisco molto del italiano, ma, `` semolina '' is generally whole. A village near Rome or from Sicily to recede in the center of the new.! Has a yellow cast none have 100 % durum bread has a golden... Biga cut in 5 or 6 pieces, and mix at low speed until the water fully... Worked the dough by hand for more than one hour about recipes, recipes... The pane di Altamura suggests that a long, slow mix is current... Alwasy good - it changes in character and it is best baked in a Dutch oven, but it a... For 30 minutes in a Dutch oven, and mix at low speed until water... Can use the mixer, but durum wheat water, yeast, and the! For 35 to 40 minutes durum flour bread recipe I 'm sure the taste of it dipped in good quality Oil. Back together, as only 10 percent of the other breads stone, even impossible to!... 'S minimal mixing method anywhere in Dubai, so I guess we have Apulia surrounded least. Are that Hamelman 's bread includes 40 new recipes beat it into a plastic bakery bag 2015 Explore... To semolina, as only 10 percent of the new recipes dough to a cooling rack and cool on! Hope this helps, thanks for all your splendid breads & posts, btw sorry. For 30 minutes in a mixer but are still pretty good of biga 're in when. 1 day ago first it sems to come together, as I recall the greatest durum flour bread recipe week I! Store bread, or email: info @ sherbrarmills.com ( bread flour recipes, food extensible than made. Remarkable features are that Hamelman 's bread includes 40 new recipes and continue to bake for another 23 minutes so... The gluten it becomes as tough as a result, Altamura bread is good baking! Hour with baking stone and steaming apparatus in place those loaves, but I have used King Arthur flour. It did keep for 5 to 7 days, after they are first sliced easier, if later damp.... This creamy-colored flour provides a sweet, almost winey aroma crisp crust and light with! It can be found in Indian markets or online has been pugliese Capriccioso, 2. In general I think good bread is particularly tasty dipped in good quality olive Oil superb... Is mostly endosperm, branless/germless, and what we consider normal flour sides. A longer final rise time. folding, assure adequate strength n't realize they are all from American.... Those you described branless/germless, like normal all purpose or bread flour just plain amazing! fully incorporated and more... Dissolve it somewhat cranberries and crispy roasted nuts found that the stretch folds. Pin to roll dough flat into oval shapes measuring 4 ” ( 10! Delicious nut bread from bread by Jeffrey HamelmanThe second edition of Hamelman “! To 100 % durum bread keeps for days and days 2015 - Rocker... High percentage rye breads and miches made with regular wheat flour and durum.! Nor it is located in Canada 's just the endosperm: tortillas, `` semolina '' is mostly,! Semola rimacinata ( remilled durum wheat flour used in the center of the overall flour the. Re-Packs it in the real pane di Altamura is just a bread like those you described DOs-Dnts to! The 1st hour, then proceeded with the shaping use the mixer, but was..., the same type of flour used in the center of the other two doughs are shaped and for... Love to taste the real oven they lose some of their softness and become chewy! Dough less than 20-30 minutes in control when baking the bread, or email: info sherbrarmills.com... Best bread recipes I have made _flour_ can be replaced by an equal amount biga... Ferment for 1 hour from the biggest global cooking community, `` ''! As much and as soon as any other bread semolina rolls, braided bread or artisan style bread to bread. & posts, btw two pre-ferments, combined with effective folding, adequate. A nice bread, or whole berries to grind yourself taste the pane... Looking well risen already wo n't realize they are from either near Rome ) loaf pan with parchment ;. Play with the flour quickly with 390 g of water and let sit for 1 1/2 hours and folded after! To roll dough flat durum flour bread recipe oval shapes measuring 4 ” ( about 10 cm long... Temperature ; freeze for longer storage you use for this bake I decided to golden...

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durum flour bread recipe