Our Semolina bread 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.
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Why You'll Love This Recipe
Ingredients You'll Need
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.
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 Semolina Bread
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:
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.
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 butter or jam. Or, simply enjoy it on its own as a snack or side dish.
Related Recipes
- Pan de Muertos (Day of The Dead Bread)
- Pumpkin Cream Cheese Bread
- Easy Sourdough Discard Bread
- Jumbo Blueberry Muffins
- Lemon Poppyseed Scones
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.
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 bread 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 Bread Recipes
- Italian Panettone (Christmas Bread)
- New Orleans Beignets
- Jewish Shabbat Challah
- Hungarian Nut Roll 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.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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