This Semolina Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.
Semolina flour is made from a different strain of wheat than all purpose or bread flour. Semolina is made from Durum, a high protein wheat.
Semolina is the flour used to make pasta. It has a slightly yellow color thanks to the high concentration of carotenoidsin the wheat. The carotenoids also add subtle nuttiness that makes for a great tasting loaf of bread.
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What does all this mean? High protein plus lovely yellow color plus delicious taste equals a flour is that is perfect for bread baking!
In the market you may see coarsely ground semolina or more finely ground flour labeled “durum” flour. As long as you’re using a product made from durum wheat you’ll make a nice loaf of bread.
You might also like these other easy bread recipes: Dutch Tiger Bread, Whole Grain Low Knead Bread, Soft White Sandwich Bread, Overnight Rye Bread, Milk & Honey Whole Wheat Bread and Honey Oatmeal Bread.
Semolina Sourdough Bread
This Semolina Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. This recipe makes 1 large loaf.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Serving: 1 slice | Calories: 154 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 0.5 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Sodium: 293 mg | Potassium: 63 mg | Fiber: 1 g | Sugar: 0.1 g | Vitamin A: 1 IU | Vitamin C: 0.002 mg | Calcium: 8 mg | Iron: 2 mgemolina bread with sesame seeds is quite typical of Sicily. This rustic loaf has a crusty exterior, a pale yellow interior due to the use of semolina flour and is topped with sesame seeds giving it a wonderful crunch and nutty flavor!
Semolina Loaf. Crumb Is A Bit Dense. Any Tips For A 100% Semolina Flour Dough Appreciated
Semolina bread with sesame seeds is commonly found in Sicily. In recent trips there, I enjoyed this rustic, hearty country style bread. Made with mostly semolina flour, this bread has a crumb which is much more dense than your typical loaf. It definitely gives you something to sink your teeth into!
I’ve been working on this bread recipe for almost a year now. I tried several times to make it with only semolina flour however I was not satisfied with the texture. However, I have finally found a combination of mostly semolina flour and some all purpose white flour that, in my opinion, comes close to the bread I enjoyed during my travels!
Semolina flour is made from durum wheat and this is the same type of flour used for making dried pasta. The semolina I used is a double milled flour (much finer texture) referred to as sesa I actually found this product imported from Italy at my local grocery store and found that Amazon also sells it. Here’s a link for that flour:
Caputo Rimacinata Semolina Flour
I have, however, made this bread with regular semolina flour usually located in the same aisle as other types of flour in the grocery store. This flour also works well for this recipe.
The following are step by step instructions with images to guide you through this recipe. You’ll find the complete detailed printable recipe card at the end of this post.
Begin by proofing your yeast: heat water until lukewarm and place in a small bowl. Stir in honey until it dissolves. Add an envelope of instant yeast (8 grams), stir gently and let sit until foamy, about ten minutes.
Crusty Semolina Bread
Meanwhile, add semolina, all purpose white flour and salt in the bowl of your stand mixer. Mix until combined. Pour in the yeast mixture and on gentle speed mix until combined and a dough begins to form. The mixture will be very wet at first, this is normal.
Mix on medium speed for eight minutes until the dough is smooth and elastic. After 4-5 minutes of kneading, the dough will wrap itself around the hook (as shown) and pull away from the sides of the bowl. The dough will be slightly sticky and soft.
Shape into a ball. Transfer to a greased bowl, cover with plastic wrap and place in a warm area, free from draft until it doubles in bulk, about two hours.
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Shape the dough: after two hours have passed, transfer the dough to a lightly floured work surface. Punch down the dough and using your finger tips, flatten the dough into a rectangle, about 13 x 9 inches.
Fold the other long edge over the the first fold, as shown. Tuck in the ends by making a small fold toward the interior of the bread in order to seal the ends.
Lightly brush the surface with water and top with sesame seeds. Use a sharp knife to make four or five horizontal slits on the dough. Cover with a clean tea towel and let rest for thirty minutes.
Three Cheese Semolina Bread Recipe
Meanwhile, preheat oven to 425F and place a pan of water on the bottom rack of your oven. Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.
The answer is yes! The only difference is that you will have to handle the stickier dough by hand. After testing this method several times I conclude that it does work.
Yes it can. Let the dough rise at room temperature for 1 hour and refrigerate overnight. Let the dough come to room temperature, about 2 hours, before proceeding to shape it as outlined in the recipe.
Simple Semolina Bread (crunchy & Wholesome)
Is there anything better than the scent of fresh bread baking in your home? Now you can make your own hearty, country style Semolina Bread with Sesame Seeds for your family! Let me know how much you enjoy it by tagging me with your bread photos with @ or # on Facebook or Instagram. Buon appetito!
Semolina bread with sesame seeds is quite typical of Sicily. This rustic loaf has a crusty exterior, a pale yellow interior due to the use of semolina flour and is topped with sesame seeds giving it a wonderful crunch and nutty flavor!
Can semolina bread dough be prepared a day in advance? Yes it can. Let the dough rise at room temperature for 1 hour and refrigerate overnight. Let the dough come to room temperature, about 2 hours, before proceeding to shape it as outlined in the recipe.
Lemon Semolina Almond Cake
Calories: 1568 kcal | Carbohydrates: 304 g | Protein: 53 g | Fat: 13 g | Saturated Fat: 2 g | Sodium: 2353 mg | Potassium: 798 mg | Fiber: 18 g | Sugar: 12 g | Calcium: 240 mg | Iron: 20 mg
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.This unique Italian bread is everything we want in crusty bread. Thegolden crust, creamy texture, and amazing flavor make it irresistible! Perfect for toast and sandwiches. This post has step-by-step images and instructions to guide you.
Originally posted in February 2012. Images and text in this post have been updated to serve you better. The recipe stays the same, of course.
Semolina Bread With Sesame, Fennel, And Raisins
I love baking with yeast. And though I know it's not everybody's thing, some bread recipes are worth the time and dedication. This is one of them, for sure.
Others include oatmeal bread and 100% whole wheat bread. And let's not forget the easiest french bread that needs no kneading, taking complicated out of the bread baking equation.
Made from durum wheat (used to make dried pasta). It has a nutty undertone and gives the bread a welcomed golden hue.
Artisan Dutch Oven Semolina Bread
This is a fantastic recipe because it's easy to knead by hand. And even easier with a stand mixer (using the dough hook).
The crumb is creamy and delicious, dense without being heavy, and perfect for toast or Italian Tomato Bruschetta. And makes the best croutons.
I wanted to bake an all-semolina bread, but it didn't turn out well. It just didn't work. So the compromise was to find bread with semolina and bread flour.
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But, if you still want or need to substitute it, you can use spelt or Kamut flour. They're whole flours, so the texture and color will vary.
This bread makes the best toast for bruschetta and some sandwiches. It's also great for morning toast with butter, dip in olive oil, or part of an antipasto platter.
Let me know in the comments below if you made this recipe andloved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.Semolina
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