Buy your weekday smoothies and get your weekend ones for free. (7 for the price of 5!)
WELLNESSWEEK
Semolina, Turmeric and Poppy Seed Bread
Weight:
500 g
Regular price
20,00 lei
Usually it takes 2-3 business days to freshly bake these items.
Best consumed in 3 days
I discovered semolina flour many years ago, while writing on the blog. I was immediately surprised by the smooth, silky texture it brings to the dough—unlike any other flour I had worked with before.
Over time, I added a small amount of turmeric for colour and poppy seeds for contrast, both in texture and appearance. Even if it may look a bit pretentious at first glance, it is in fact a very simple bread, with no dominant flavour other than that of sourdough and wheat.
For children, it’s especially fun to eat because of its bright yellow crumb.
Like all our wheat-based breads, this one is made slowly, following the natural rhythm of sourdough fermentation. If we don’t take into account the time needed for the starter to rise, the process itself unfolds over two days: the dough is prepared on the first day, rested overnight in the fridge, and baked the next day.
What truly sets this bread apart from our other sourdough loaves is its distinctive texture.
- Sourdough Starter
- Poppy Seeds
- Salt
- Turmeric
- Gluten
- No dietary preferences listed for this variant
Regular price
20,00 lei
Usually it takes 2-3 business days to freshly bake these items.
I discovered semolina flour many years ago, while writing on the blog. I was immediately surprised by the smooth, silky texture it brings to the dough—unlike any other flour I had worked with before.
Over time, I added a small amount of turmeric for colour and poppy seeds for contrast, both in texture and appearance. Even if it may look a bit pretentious at first glance, it is in fact a very simple bread, with no dominant flavour other than that of sourdough and wheat.
For children, it’s especially fun to eat because of its bright yellow crumb.
Like all our wheat-based breads, this one is made slowly, following the natural rhythm of sourdough fermentation. If we don’t take into account the time needed for the starter to rise, the process itself unfolds over two days: the dough is prepared on the first day, rested overnight in the fridge, and baked the next day.
What truly sets this bread apart from our other sourdough loaves is its distinctive texture.
