Semolina bread is a delicious and versatile Italian bread made with durum wheat semolina. This type of flour gives the bread a unique texture that's slightly grainy and has a nutty flavor. The slightly grainy texture and nutty flavor provide a delightful contrast to the smooth and creamy texture of soups and sauces.
With this easy and delicious semolina bread recipe, you can enjoy the flavors of Italy right in your own kitchen.
Ingredients You'll Need
This recipe is perfect for anyone looking to try a new type of bread. It's easy to make and requires only a few basic ingredients. The end result is a loaf of bread that's both flavorful and visually appealing.
Instead of regular flour, you'll use a coarse durum wheat semolina and then creating a starter with it.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Semolina Bread
In this recipe, we'll be making a classic semolina bread starter and finishing the loaves with a sesame seed crust for a delightful crunch.
You can make the starter a few hours before planning to start the bread, or even the evening before. Just cover it and place it in the refrigerator after the semolina has sat at room temperature for a few hours.
Prepare the Semolina Bread Starter
- Mix the semolina 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.
PRO TIP: You can make this 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.
- 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.
Shape The 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.
Bake Until Golden Brown
- 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.
- 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.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this semolina recipe.
- Use other types of seeds, such as poppy seeds or sunflower seeds.
- Experiment with different ratios of semolina flour and all-purpose flour for a lighter loaf texture.
- Incorporate herbs, spices, or cheese into the dough for added flavor.
Tips for Success
Here are a few tips for making this 100% semolina bread recipe:
- Make sure the water is warm, but not hot, to activate the yeast.
- Let the dough rise in a warm, draft-free place.
- Allow the bread to cool completely before slicing.
Serving Suggestions
Whether you're enjoying it with a bowl of soup, a spread of olive oil and balsamic vinegar, or as part of a sandwich, this semolina bread is sure to be a new favorite. This simple, rustic bread is perfect for sopping up soups and sauces.
Storage Options
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- To freeze, slice the bread and freeze in a freezer bag.
- Reheat in the toaster oven, oven, or air fryer.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
The bread is done when it sounds hollow when tapped on the bottom.
Yes, you can use a bread machine to make this recipe. Follow the manufacturer's instructions. You can either use the bread machine for the fermenting and kneading and baking a single large loaf, or remove the dough and bake in your oven.
More Delish Ideas
Easy Semolina Bread
Ingredients
- 2 ½ cups semolina flour durum wheat
- 1 ⅓ cup warm water divided
- 1 envelope active dry yeast 2¼ teaspoons
- 2 teaspoon salt
- ½ cup sesame seeds untoasted
Instructions
Make the Starter
- Mix the semolina 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.PRO TIP: You can make this the night before and refrigerate it.2 ½ cups semolina flour, 1 ⅓ cup warm water
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.1 envelope active dry yeast, 2 teaspoon salt
- 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
- 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
- Make sure the water is warm, but not hot, to activate the yeast.
- Let the dough rise in a warm, draft-free place.
- Allow the bread to cool completely before slicing.
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