Our Semolina bread recipe is a traditional Italian bread made with 100% semolina flour, a coarse-grained flour derived from durum wheat. This rustic bread has a distinctive flavor and chewy texture that is perfect for dipping in olive oil or pairing with antipasto.
With its nutty flavor and texture, semolina bread is a delicious and versatile addition to any meal.
Why You'll Love This Easy Semolina Bread Recipe
Semolina bread has been enjoyed in Italy for centuries and is a staple in many Italian households. The coarse-grained semolina flour gives the bread a unique texture that is both chewy and crumbly. The nutty flavor of the semolina adds a delicious depth of flavor to the bread.
- Unique texture: Semolina gives the bread a slightly crisp crust with a soft, tender crumb that feels a little special without being complicated.
- Great for everyday meals: This loaf pairs just as well with soups and dips as it does for sandwiches or toast.
- Beginner-friendly: The dough is forgiving and easy to work with, making it a great choice even if you're new to bread baking.
Ingredients Overview
To make Semolina Bread, you'll need semolina flour, yeast, warm water, salt, and sesame seeds for garnishing the tops of the loaves. These simple ingredients are easy to find and combine to create a delicious and satisfying bread.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make This Easy Semolina Bread Recipe
Making Semolina Bread is a straightforward process that involves combining the ingredients, kneading the dough, letting it rise, shaping the loaf, and baking it until golden brown. The specific steps are as follows:
Step 1: Mix the semolina with one cup of the warm water in a large bowl. Mix with a spatula until there's no dry semolina flour left. Reserve the remaining water for later.
Step 2: Cover with a plastic wrap and let rest for at least 1 hour. 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.
Step 3: Turn out on a work surface and fold the dough over onto itself about six times and form a smooth ball of dough.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Semolina Bread Serving Suggestions
Semolina Bread is incredibly versatile and can be enjoyed in many ways. Serve it with olive oil and balsamic vinegar for a simple yet delicious appetizer. Use it as a base for sandwiches or panini.
Toast it and spread it with chive and garlic butter or a homemade blackberry jam. Or, simply enjoy it on its own as a snack or side dish.
Substitutions and Variations
Some useful tips and substitutions when making this 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
Helpful tips to help you when making this 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.
Storage Options
Here is how I store leftovers when making this recipe:
- 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.
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Frequently Asked Questions
Semolina is a coarse flour made from durum wheat and is known for its high protein content and golden color. It adds structure and a slightly chewy texture to bread, along with a mild nutty flavor.
Semolina has a coarser grind and absorbs liquid differently than finer flours. This can make the dough heavier if hydration is not adjusted properly, leading to a denser crumb.
Because semolina has strong gluten-forming potential, kneading is important to build structure. Proper kneading helps create elasticity and better rise in the final loaf.
Semolina absorbs more water than all-purpose flour, so the dough can feel sticky; this is normal and usually becomes easier to handle after proper kneading and resting.
Use finely milled semolina flour (sometimes called semola rimacinata) for bread; coarse semolina is best for pasta and may not hydrate properly in dough.
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Get the Recipe!
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.2 ½ cups semolina flour, 1 cup warm water
- 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.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
- 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.
Kelly says
Delicious, I'm making this again!