Italian Semolina Bread

Quite interesting bread as this is my first time using semolina flour here. It is the kind of durum wheat that is used for pasta.  Good texture, quite a dense loaf with a nice flavour.  

Ingredients

1 teaspoon instand dry yeast

115ml cold tap water

100g whole wheat flour

100g bread flour

280g Semolina flour

1 teaspoon salt

2 tablespoons butter, chilled and diced

1 tablespoon honey

1 egg, beaten

beaten egg for egg wash

Method
Dissolve yeast into 3 tablespoons lukewarm water. Add in the honey and beaten egg and mix well.
In a large mixing bowl, mix in all flours and salt.
Add in diced butter, rub in using the tips of your fingers to make fine crumbs.
Pour the yeast mixture into the flour mixture.
Give it a good stir and mix to a soft dough but not sticky dough.
Transfer dough to the floured work surface and knead for 10 minutes.
Shape into a ball, cover and let it rise in room temperature for 1 to 1/2 hours or until the dough double in size.
Punch down air, shape dough into an oval shape, place it on the prepared baking sheet.
Cover and let rise as before until doubled in size, about 1 hour.
Brush with egg wash and bake at preheated oven of 375F for 30-35 minutes or until the bread sounds hollow when tapped on the base.