Baking A Sicilian Scroll With A Sourdough Starter

The Sicilian Scroll is baked with 80% Semolina and only 20% White Bread Flour. Semolina is slow to digest and therefore you will feel full for longer. This is truly a natural Los GI bread! As Semolina is derived from Duram Wheat, you sacrifice nothing in taste. Use this same recipe in a traditional bread pan, and you will have a wonderfully tasty Low GI home-baked bread.

Add 4 cups (4 x 250 ml) semolina, 1 cup (250 ml) White Bread Flour and 2 teaspoons (10 ml) salt to a mixing bowl. Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Add 1 1/2 cups (375 ml) lukewarm water 2 tablespoons (25 ml) olive oil to the bowl.
Option 2: If using Active Dry Yeast, allow it to develop in the water for about ten minutes, until frothy.

Add a cup (250 ml) sourdough starter.

Bring the dough together.

Knead on a floured surface for about ten minutes into an elastic ball.

Return to the bowl. Cover with plastic and allow to rise to double its size.

Spray a square tin with non-stick spray and flour the tin. If you do not have a square tin, you can form the scroll on a baking sheet.

Look how lovely this dough has expanded!

Knock the dough back and knead for about 5 minutes. Form into a long 'worm'

Lay the scroll in the tin.

Cover with plastic and allow to rise to double in size in a warm dry place.

Once, risen, brush with melted butter.

Sprinkle Sesame seeds on top.

Bake in a preheated oven at 200°C for about half an hour.

Turn out on a wire rack to cool.

Cover with a damp cloth to ensure a soft crust.

Serve slightly warm with fresh butter, cheese and preserves.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
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