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Rachel at COGS tracked down some wholewheat semolina flour for me so I’ve made the Merton semolina and sesame.
It’s 80% strong white bread flour and 20% wholewheat semolina flour, hydrated at 73% and each loaf contains 8g of olive oil. The semolina has an amazing golden brown colour and the olive oil makes the crumb very soft indeed.
crumb (photo by Karen Wood) 
sesame! 
in the oven
Allergens: cereals that contain gluten and sesame seeds. All Merton bread is made in close proximity to almonds. Further details at mertonbakery.com/allergens.
