In a big mixing bowl take semolina, milk powder and salt. Mix well.
In lukewarm water add sugar and yeast for 15 minutes. Add melted butter and mix well.
Make a well in semolina mix, add yeast mixture and mix it with your fingers so that entire semolina is evenly mixed with yeast.
Add remaining water and knead the dough for 5-7 minutes.
Dough may be sticky, apply some melted butter in your palm and knead it to get a soft even dough. Apply some butter.
Cover with the cling film and leave it in the same bowl for 1 hour.
Your dough will be doubled after an hour, use punch and pull method to knead it again for 5-7 minutes.
Grease a loaf pan with butter, shape the dough in appropriate shape and put it in the greased pan.
Brush it with the milk(room temperature), sprinkle some herbs like oregano or whatever you like. I have sprinkled sesame seeds and crushed oats too.
Cover again with cling film and let it prove for 1 hour. The dough will rise again and take the shape of the baking pan.
Preheat the oven at 190 degrees and bake it for 20 minutes.
Once baked, let it cool down for few minutes and then leave it to cool down completely on a rack before you make slices.
Absolutely moist and flour free bread is ready.
