This semolina bread is a golden-crusted, hearty loaf that’s as satisfying as it is nutritious.
Made with protein-rich semolina flour and finished with heart-healthy olive oil and sesame seeds, it’s fiber-packed and low in saturated fat.
Perfect for everyday meals, it’s simple enough for a weekday bake yet special enough to impress, making it a versatile choice for breakfast, sandwiches, or dinner sides.
Semolina Bread
Equipment
- Medium mixing bowl (1)
- Stand mixer with paddle and dough hook attachments – 1
- Plastic wrap – as needed
- Baking sheet or pizza peel – 1
- Parchment Paper (1 sheet)
- Sharp knife or lame – 1
- Wire rack – 1
- Oven-safe pan for steaming – 1
Ingredients
For the Poolish:
- 1 cup bread flour
- ½ teaspoon active dry yeast
- ¾ cup lukewarm water 90–100°F
For the Dough:
- ½ teaspoon active dry yeast
- ¾ cup lukewarm water 90–100°F
- Poolish from above
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 2 cups semolina flour
- ¾ cup bread flour
For the Egg Wash:
- 1 large egg room temperature
- 1 tablespoon water
- ¼ cup sesame seeds
Instructions
- Prepare the Poolish: In a medium-sized mixing bowl, combine 1 cup of bread flour and ½ teaspoon of active dry yeast. Stir them together until evenly mixed. Gradually pour in ¾ cup of lukewarm water (around 90–100°F), stirring gently until the mixture forms a thick, smooth batter—similar in consistency to heavy cake batter. Cover the bowl tightly with plastic wrap and leave it in a warm, draft-free spot for at least 1 hour. For best results, you can let it rest overnight. You’ll know the poolish is ready when it’s bubbly, jiggles slightly when shaken, and smells pleasantly yeasty.
- Activate the Yeast for the Dough: In a small bowl or directly in the stand mixer’s bowl, add ½ teaspoon active dry yeast to ¾ cup lukewarm water (90–100°F). Whisk gently to combine and let it sit for 10 minutes. The mixture should become slightly foamy at the edges, which indicates that the yeast is active and ready to use. If you’re using instant yeast, you can skip this resting step and proceed directly to mixing the dough.
- Combine Poolish, Olive Oil, and Salt: Attach the paddle attachment to your stand mixer. Pour in the foamy yeast mixture, then add the poolish you prepared in Step 1. Add 2 tablespoons of olive oil and 1 ½ teaspoons salt. Mix on low speed until the ingredients are fully combined. The mixture should be slightly sticky and well-blended, with a uniform texture.
- Add the Flours: Gradually add 2 cups of semolina flour and ¾ cup of bread flour to the bowl. Mix on low speed with the paddle attachment until all the flour is incorporated. The dough should feel soft, slightly tacky, and not overly dry. Once the flour is mixed in, cover the dough loosely and let it rest for 20 minutes. This resting period allows the flour to fully hydrate, making the dough easier to knead and improving the final texture of the bread.
- Knead the Dough: Switch to the dough hook attachment. Knead the dough on medium speed for 7–8 minutes until it becomes smooth, elastic, and slightly sticky. The dough should stretch without tearing easily and spring back when pressed lightly with a finger. If it feels too sticky, you can sprinkle in a small pinch of semolina flour, but avoid adding too much to keep the bread soft inside.
- First Rise (Bulk Fermentation): Lightly coat a large mixing bowl with vegetable oil and transfer the kneaded dough into it. Turn the dough to coat it evenly with oil, which prevents it from drying out. Cover the bowl with plastic wrap or a clean kitchen towel and leave it in a warm, draft-free spot. Allow the dough to rise for about 1 hour or until a gentle press with your finger leaves an indentation that slowly bounces back. If it bounces back too quickly, let it rest a few more minutes. This step develops flavor and ensures a light, airy crumb.
- Pre-Shaping the Loaves: Turn the risen dough onto a clean, lightly floured work surface. Gently press down to deflate the dough, being careful not to knock out all the air. Divide the dough into two equal portions. Take one portion and shape it into a rough rectangle, approximately 6 x 9 inches, with the short side facing you. Starting with the far edge, roll the dough tightly into a log. Repeat this process with the second portion. Cover the shaped logs lightly with a towel and let them rest for 20 minutes.
- Final Shaping: After the 20-minute rest, flatten each log again into a rough rectangle, this time with the long edge facing you. Roll each dough piece tightly into a log, pinching the seams together to seal them. Turn each loaf over and gently roll it back and forth until the length is about 14 inches. Place the loaves side by side on a piece of parchment paper set on a pizza peel or an inverted baking sheet. Leave a few inches between the loaves for expansion during baking. Cover loosely and let rise for 30 minutes while preheating the oven.
- Prepare the Oven for Baking: For optimal results, place a baking stone or pizza stone on the center oven rack and an empty aluminum baking pan on the lower rack. Preheat the oven to 475°F (245°C) for at least 30 minutes. If you don’t have a baking stone, you can bake directly on the parchment on an inverted baking sheet. Avoid using glass pans, as they don’t handle high heat well for steam-baked bread.
- Make the Egg Wash: In a small bowl, lightly whisk 1 large room-temperature egg with 1 tablespoon of water. Brush the tops of the loaves gently with the egg wash. Sprinkle ¼ cup sesame seeds evenly over the loaves. Using a sharp knife or lame, score three shallow slashes across the top of each loaf. This allows the bread to expand properly in the oven and creates an attractive golden crust.
- Bake the Bread: Carefully slide the parchment paper and loaves onto the preheated baking stone. Quickly pour 1 cup of water into the empty pan on the lower rack to create steam, then close the oven door immediately to trap it. Bake the bread for 20–25 minutes, or until the loaves are golden brown on top and reach an internal temperature of 200°F (93°C). If needed, rotate the loaves halfway through baking for even color.
- Cooling: Once baked, remove the loaves from the oven and transfer them to a wire rack. Allow the bread to cool for at least 1 hour before slicing. This ensures the interior sets properly and avoids a gummy texture. The loaves can be stored at room temperature in a paper bag for up to 4 days or refrigerated for up to a week.
- Serving Suggestions: Slice and enjoy your homemade semolina bread fresh with butter, olive oil, or your favorite spreads. It’s excellent for sandwiches, breakfast toast, or alongside soups and salads. The crusty exterior and soft, airy interior make it versatile for both everyday meals and special occasions.
Notes
- For best flavor, allow the poolish to ferment overnight in a warm spot; this develops a richer, slightly tangy taste.
- Use lukewarm water (90–100°F) to activate the yeast without killing it.
- Lightly oil your hands when handling dough to prevent sticking.
- Do not skip the steam step in the oven; it’s key for a golden, crisp crust.
- Bread is freshest on the day it’s baked but can be stored properly for several days.
- Sesame seeds are optional—try sunflower or pumpkin seeds for a different twist.
Chef’s Secrets For Perfect Bread
The secret to a beautifully textured semolina loaf lies in a few simple techniques.
First, using a poolish starter enhances flavor and gives the bread an open, airy crumb.
Resting and kneading the dough properly develops gluten, ensuring elasticity and a soft interior.
Steam during baking helps form a crisp, golden crust, while scoring allows the bread to expand evenly.
Lastly, using a combination of semolina and bread flour balances flavor, chewiness, and structure—producing a loaf that is both hearty and tender.
Serving Suggestions To Enjoy Bread
This versatile semolina bread is perfect for many occasions.
Slice thick for a rustic sandwich with fresh vegetables, avocado, or smoked salmon.
Toast slices lightly for breakfast and pair with butter, honey, or nut butter.
For dinner, serve warm alongside soups, stews, or roasted vegetables for a hearty accompaniment.
Leftover slices can be transformed into croutons for salads or breadcrumbs for coating proteins, making this bread a true kitchen multitasker.
Storage Tips For Freshness
To keep your bread fresh, allow it to cool completely before storing.
For short-term storage, keep the loaves in a paper bag at room temperature for up to four days; the paper allows the crust to remain crisp while preventing mold.
For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to a week.
Avoid storing in airtight containers at room temperature, as this can make the crust soggy.
For freezing, slice the bread first, wrap in foil, and place in a freezer-safe bag; thaw slices at room temperature or toast directly from frozen.
Frequently Asked Questions
1. Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast can replace active dry yeast in this recipe without needing to dissolve it in water first.
Simply mix it with the flour, and proceed with kneading. This can slightly shorten the rising time, so keep an eye on your dough.
2. What is the difference between semolina and bread flour?
Semolina flour is coarser, made from durum wheat, and adds a nutty flavor, golden color, and chewy texture. Bread flour has higher gluten content, which gives the dough elasticity and structure.
Combining both results in a loaf that’s flavorful, tender inside, yet sturdy enough to hold its shape.
3. Can I make this bread without a stand mixer?
Absolutely! Mix the dough in a large bowl using a wooden spoon, then knead by hand for about 10–12 minutes until smooth and elastic.
The process will take slightly longer, but the end result is just as satisfying.
4. How do I know when the bread is fully baked?
The loaf is done when it’s golden brown on top and the internal temperature reaches 200°F (93°C).
You can also tap the bottom of the loaf; it should sound hollow. Proper baking ensures a crisp crust and fully cooked, airy interior.
5. Can I use other seeds instead of sesame seeds?
Yes! Sunflower seeds, pumpkin seeds, poppy seeds, or even a mix add variety and texture.
Sprinkle them on the loaves before baking for extra crunch and flavor, or leave them off for a classic golden crust.
