Semolina Bread

Semolina bread offers a distinctive golden color, slightly nutty flavor, and satisfying chewy texture that sets it apart from ordinary white bread. Made with durum wheat semolina, this Italian-inspired bread creates a beautiful crust and tender crumb that’s perfect for sandwiches, bruschetta, or simply enjoying with olive oil and herbs.

How to Make Semolina Bread

Main Ingredients

• 2 cups semolina flour (fine or coarse)
• 2 cups bread flour
• 1¼ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 egg, beaten (for egg wash)
• 2 tablespoons sesame seeds (optional)

Step-by-Step Instructions

Activating the Yeast:

1. Dissolve sugar in warm water in a large mixing bowl
2. Sprinkle yeast over water and let stand 5-10 minutes until foamy
3. If yeast doesn’t foam, start over with fresh yeast

Making the Dough:

1. Add olive oil to activated yeast mixture
2. In a separate bowl, whisk together semolina flour, bread flour, and salt
3. Add flour mixture to liquid ingredients gradually
4. Mix until a shaggy dough forms
5. Turn onto floured surface and knead 8-10 minutes until smooth and elastic
6. Dough should be slightly sticky but not wet

First Rise:

1. Place dough in oiled bowl, turning to coat all sides
2. Cover with damp towel or plastic wrap
3. Rise in warm place for 1-1½ hours until doubled in size
4. Punch down gently to release gases

Shaping and Second Rise:

1. Turn dough onto lightly floured surface
2. Shape into a round boule or oval loaf
3. Place on parchment-lined baking sheet or in loaf pan
4. Cover and rise 45-60 minutes until almost doubled
5. Preheat oven to 425°F during final 15 minutes of rising

Baking:

1. Brush top with beaten egg wash
2. Sprinkle with sesame seeds if desired
3. Score top with sharp knife in decorative pattern
4. Bake 35-40 minutes until golden brown
5. Internal temperature should reach 200°F
6. Cool on wire rack for at least 1 hour before slicing

Flavor Variations and Add-Ins

Herb Semolina Bread: Add 2 tablespoons dried herbs like rosemary, oregano, or Italian seasoning to the flour mixture for aromatic complexity.

Cheese Semolina Bread: Fold in ½ cup grated Parmesan or Romano cheese during final kneading for rich, savory flavor.

Olive Semolina Bread: Incorporate ½ cup chopped olives (well-drained) for Mediterranean flair that pairs beautifully with the nutty semolina taste.

Seed Topping Variations: Try poppy seeds, fennel seeds, or everything bagel seasoning instead of traditional sesame seeds.

Conclusion

Semolina bread represents the perfect marriage of distinctive flavor, beautiful appearance, and practical versatility. While it requires slightly more attention than basic white bread, the results reward bakers with a golden, flavorful loaf that elevates any meal. Whether you’re making sandwiches, serving with soup, or simply enjoying with olive oil, homemade semolina bread brings authentic Italian flavors to your table with impressive consistency and satisfaction.

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Jennifer Glover

I’m Jennifer, the writer, recipe developer and photographer behind this site. I love food! I dream in food! I started CGC in October of 2011 as a way to catalog the constant thoughts of food that float through my mind. The best part of my day is dancing around my kitchen to music, singing my lungs out, while creating and photographing dishes inspired from years of travel, mixed with good ole southern culture to share with you. Thanks for reading and I hope you keep coming back for more recipes, travel bits and a dash of this and that... Cheers!

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