Apricot Sage Semolina Bread Recipe

Name: Apricot Sage Semolina Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried apricots; 1/2 cup lukewarm water; 3 cups lukewarm water; 1 1/2 tablespoons granulated yeast; 1 1/2 tablespoons kosher salt; 3 cups durum flour; 2 cups bread flour; 1 1/2 cups unbleached all purpose flour; 3 tablespoons dried sage; cornmeal

Servings: persons

6 ounces dried apricots
1/2 cup lukewarm water
3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
3 cups durum flour
2 cups bread flour
1 1/2 cups unbleached all purpose flour
3 tablespoons dried sage
cornmeal

1
An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
2
Mix yeast, salt and 3 c lukewarm water in a large bowl.
3
Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
4
When ready to bake, dust surface of dough with flour and cut off desired amount. Dust dough again with flour and shape into a ball or oval. Let rest 40 minutes on a cornmeal-coated baking sheet.
5
Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
6
Slide loaf onto hot stone. Pour hot water into broiler tray. Bake 30-35 minutes (adjust if your loaf size varies from 1 pound by much either way) or until dark brown and firm.
7
The dough will keep up to two weeks in the refrigerator in a covered container.

708

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces dried apricots, 1/2 cup lukewarm water, 3 cups lukewarm water, 1 1/2 tablespoons granulated yeast, and more.

Yes, Apricot Sage Semolina Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Sage Semolina Bread

How did you like this recipe?

Frequently Asked Questions