3.7 from 9 votes
Semolina Bread Recipe
This semolina bread recipe makes a soft and nutty-flavored bread loaf with semolina flour that's perfect for your favorite sandwich. Or make it as a free-standing, rustic semolina loaf and serve it aside your favorite soup and salad.
Prep Time
15 mins
Cook Time
30 mins
Rising times
6 hrs
Total Time
6 hrs 45 mins
Servings:
16
slices
Calories:
130 kcal
Course:
Bread
Cuisine:
International
Ingredients
Sponge
- 1 cup bread flour 125 grams
- 1 cup water lukewarm, plus more as necessary, 250 milliliters
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon instant yeast
Semolina bread
- 1¾ cups semolina flour 315 grams
- ¾ cup bread flour plus more as necessary, 94 grams
- ½ teaspoon instant yeast
- 1½ teaspoons salt
Instructions
Sponge
- Mix the 1 cup of bread flour, water, honey, olive oil, and yeast in a mixing bowl until well combined.
- Sprinkle the semolina flour, remaining ¾ cup of bread flour, and additional ½ teaspoon of yeast on top of the sponge.
- Cover with plastic wrap and let sit at warm room temperature for one to three hours until the sponge is bubbling through the covering bread and semolina flours.
Cup of Yum
Semolina bread
- Mix until the dough starts to come together, and then add the salt. If using a stand mixer, switch from the paddle to the dough hook at this time.
- Knead the dough for 10 to 12 minutes by hand or 8 to 10 minutes using a stand mixer. The dough will be elastic and should pass the windowpane test. It may still feel gritty. The final dough should feel tacky but not sticky, so add a teaspoon of water or a tablespoon of flour at a time during the kneading, as necessary.
- Cover again with plastic wrap and let the dough rise in the bowl until doubled in size. This will take two to three hours.
- Punch the dough down and shape into a sandwich loaf. Place into a 9 inch by 5 inch loaf pan greased with butter or sprayed with baking spray.
- Cover with plastic wrap and let the semolina bread rise one last time until the dough has risen one inch above the edge of the pan.
- While the bread is rising, preheat the oven to 375° Fahrenheit.
- Bake for 30 minutes, until the internal temperature of the bread is 190°. The bottom of the bread should sound hollow when thumped.
- Let cool for at least one hour prior to slicing.
Notes
- Variations
- Make this semolina bread as a rustic, free-standing loaf on a parchment lined baking sheet instead of a loaf pan. Place a cast-iron pan on the bottom of the oven when pre-heating, and then add a handful of ice to the pan when baking the bread. This steam will give you a thicker crust.
- Spritz the top of the loaf with water before the final rise and top with sesame seeds.
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
219mg
(9%)
Potassium
56mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
0.3IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 219mg | 9% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.