Easy Semolina Bread
Semolina bread is a traditional Italian bread made with semolina flour, a coarse-grained flour derived from durum wheat. This rustic bread has a distinctive flavor and texture that is perfect for dipping in olive oil or pairing with antipasto.
Servings: 12 slices per loaf
Calories: 82kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Parchment Paper Sheets
Ingredients
- 2 ½ cups semolina flour durum wheat
- 1 ⅓ cup warm water 110 to 120℉
- 1 envelope active dry yeast 2¼ teaspoons
- 2 teaspoon salt
- ½ cup sesame seeds untoasted
Instructions
Make the Semolina Starter
- Mix the semolina flour with one cup of the warm water in a large bowl. Reserve the remaining water for later. Mix with a spatula until there’s no dry semolina flour left. Cover with a plastic wrap and let rest for at least 1 hour.2 ½ cups semolina flour durum wheat, 1 cup warm water
- PRO TIP: You can make this semolina mash the night before and refrigerate it.
Make the Dough
- Add the remaining water and the yeast to the starter in the bowl. Mix well and add the salt. Knead by hand for 10 minutes. If using a dough hook and a mixer, set on low for 5 minutes.⅓ cup warm water, 2 teaspoon salt, 1 envelope active dry yeast
- Turn out on a work surface and fold the dough over onto itself about six times and form a smooth ball of dough.
- Place in a lightly oiled boil and cover with plastic wrap. Set in a warm, draft free location and let rise until almost TRIPLE in bulk, about 3 to 4 hours.
Divide and Shape into 2 Loaves
- Once the dough has risen divide it into two equal portions.
- Flatten out each portion of dough using your hands or a rolling pin to about 2 inches thick. Roll up into a loaf the size you want, and pinch the seam and tuck the ends under. You should have two loaves about 10 inches long and 4 inches wide.
- Dampen the top surface of the loaves with wet hands or a spray bottle. Sprinkle the sesame seeds over the top and transfer the loaves to a parchment paper covered baking sheet about 6-8 inches apart. Make a few diagonal slashed with a lame or sharp knife.½ cup sesame seeds untoasted
- Slide the baking sheet in a clear plastic proofing bag, or lightly cover with oiled plastic wrap. Allow to rise to almost double, about 1 hour.
- Preheat your oven to 450℉ during the last 15 minutes of the proofing. Place the baking sheet with risen loaves in the preheated oven and bake for 10 minutes. After 10 minutes lower the oven to 375℉ and bake for another 15 to 20 minutes, or until golden browned.
Notes
- Flour swaps: Replace part of the semolina with all-purpose or bread flour for a softer, lighter crumb.
- Whole grain option: Use up to half whole wheat flour for added fiber and a nuttier flavor.
- Added fat: Mix in olive oil or melted butter for extra softness and flavor.
- Slightly sweet: Add a bit of honey or sugar for a subtly sweet loaf.
- Herb version: Stir in rosemary, thyme, dried minced garlic, or oregano for a savory twist.
- Cheesy variation: Fold in Parmesan, Asiago, or mozzarella.
- Topping ideas: Sprinkle with poppy seeds, or everything seasoning before baking.
- Shape changes: Form into rolls, mini loaves, or a braided loaf instead of one large loaf.
Nutrition
Calories: 82kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 0.3IU | Vitamin C: 0.001mg | Calcium: 34mg | Iron: 1mg
