Archives for posts with tag: Altamura

Back in July I wrote about two of my favourite loaves – Altamura (Semolina) Bread and a variant, Semolina, Raisin and Fennel Bannock from Andrew Whitley’s wonderful book Bread Matters – Why and How to Make Your Own which, like Andrew’s breadmaking workshops, challenges the way we think about and bread and, to an extent, the way we live our modern lives.  Andrew has very kindly agreed to allow me to reproduce his recipe on Breadfortheboys.

Make this bread slowly.  Like most good breads it needs just a few small interventions from the baker and, given time, will produce a beautiful, well-flavoured loaf.  Perfect for busy lives. And for breakfast.

I managed to fit in a bit of cooking before the dreaded toddler lurgy got to me this weekend: Roasted Garlic and Thyme Beetroot with kipper pate (thankfully one I had made a few weeks ago and put in the freezer) and Andrew Whitley’s version of Altamura semolina bread from Bread Matters: Why and How to Make Your Own.  The beetroot could have done with a longer cooking time than the recipe suggests but I will definitely make it again as it is quick to put together, can be left unattended and tastes great.

The semolina bread is wonderfully chewy there is a raisin and fennel seed variant of this that I learned to make at Andrew Whitley’s Italian Bread course some years ago (recent one pictured above).