Making homemade semolina bread feels rustic and a little old-world. It has a golden hue, chewy crumb, and a crust that toasts beautifully. This recipe uses a mix of semolina and bread flour to strike a good balance between structure and flavor.
This unique Italian bread is one of our most popular ones on this blog, and I'm updating it with new images, testing notes and tips. If you're not an experienced yeast baker, there are step-by-step instructions to guide you.
A golden loaf
I must admit this golden, crusty bread is one of my favorite ones to bake and eat! And though baking with yeast is not everybody's thing, some bread recipes are worth the time, dedication and patience. This is one of them, for sure.
It's everything you want in a crusty bread. I coated it with sesame seeds, but you can leave it plain, as I used to do. Both ways, this semolina loaf is fantastic!
The texture is different from soft sandwich bread and more similar to an artisan bread: firmer, heartier, but still great for slicing, layering with butter, or dipping into soups and olive oil.
What is this rustic Italian bread good for? It's great for buttered breakfast toast, bruschetta and some sandwiches. Use it as an appetizer to dip in olive oil or as part of an antipasto platter. It makes the best croutons, and to pair with a stew or tomato sauce pasta.
Other bread recipes to make after this one are the yeasted beer rolls and semolina rolls, both great for sliders and to accompany saucy dishes.
Testing Notes
- Organization: bread baking takes time. So read the recipe first and plan for it. Ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Use fine semolina flour (not coarse): You want semola rimacinata or fine durum wheat flour. Coarse semolina (like the kind used for pasta or porridge) won't hydrate properly in bread dough.
- Combine it with bread flour: Semolina alone doesn't form strong gluten networks, so mixing it with bread flour gives better rise and structure.
- When proofing the dough (letting it rise), make sure the bowl is large enough to hold double or triple the volume comfortably without overflowing.
- Temperature of the room: let it rise in a draft-free, warm place. If the room is cold, take it to a warmer place or wrap it around something that keeps the temperature, like a sweater, blanket, or shawl, like I do.
- Sesame seeds, yes or no? You can go either way. I used to bake it plain, but added seeds when I reshoot it. Covering the loaf with sesame is a classic way of presenting this bread.
- To cover semolina bread with sesame seeds, lightly moisten the surface with water (I don't like an egg wash for this recipe), just enough to help the seeds stick. Use a brush or a spray bottle with water for an even coating. Spread sesame seeds in a flat layer on a tray. Gently roll or press the dough into the seeds until evenly coated. You can also sprinkle extra seeds on top and press lightly so they don't fall off. Then transfer the loaf to the baking sheet or pan with parchment paper and bake as directed. Do this before scoring the loaf.
- The loaves can have slight differences every time you bake them. If proofed correctly, the flavor will always be fantastic. But sometimes the crust might be thinner or slightly thicker, the golden hue of the crumb might vary, and so on. Bread uses yeast, and it's a living organism. So, it can be temperamental depending on the humidity, warmth of the environment, etc.
- If freezing it, slice it first: this is an excellent bread to freeze and have ready to toast. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month.
FAQ
Semolina absorbs more water than regular flour. Let the dough rest for 10-15 minutes after mixing to give it time to hydrate before deciding to add more liquid.
Definitely. Just be prepared to knead for 10-12 minutes to develop the gluten properly. A stand mixer makes it easier, but it's not essential.
Yes. You can shape it however you like. Adjust baking time depending on the size and shape of the dough.
Bake in a hot oven and use steam, either by quickly spraying water in a spray bottle, or throwing a few ice cubes at the bottom of the oven when the loaf goes in. Do this quickly so the steam is caught inside.
Flours you need
- Bread flour: You can buy flour that is specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops during kneading, creating a structure that helps the bread grow. The bread will work with all-purpose flour (but not cake flour), but it's a good idea to use the right one, and you can buy bread flour online.
- Semolina flour: It's a fine-textured flour made from durum wheat (also used to make dried pasta). It has a nutty undertone and gives the bread a welcome golden hue. It's similar to very fine sand (image below) and different and much finer than bread flour. You need both for this bread. Semolina (semolin in some countries) comes in various textures and coarseness. Couscous, for example, is also semolina, but not at all what we need for this bread.
How to Make Sure Yeast Works
- Check expiration date: Replace if expired.
- Visual check: Should be beige to light brown and granular/powdery. Avoid if grayish, clumpy, or discolored.
- Smell test: Should have a mild, slightly sweet smell. Strong or unpleasant odors indicate it's bad.
Proofing test: Mix ½ teaspoon sugar in ¼ cup warm water (comfortable to touch). Sprinkle ½ teaspoon of dry yeast on top and stir gently. Wait 5-10 minutes until you start to see some activity. Fresh yeast will foam and bubble more; instant bubbles less than active dry yeast.
Golden Rule: When in doubt, buy new! It's better to be safe than to have your baked goods fall flat and be inedible.
Process steps
This is a fantastic recipe because it's easy to knead by hand. It is even easier with a stand mixer (using the dough hook).
Make the sponge
Active-dry yeast is mixed with flour and water. After resting covered for 1 hour, it will have grown, and air pockets like bubbles will have developed. If this doesn't happen, the yeast is not working. Don't go on. Buy new yeast and start again.
Kneading Bread Dough Tips
By hand:
- Use the base of your palms for better control and pressure
- Flour: Avoid adding too much; sprinkle sparingly, knead first and adjust only if needed. Let the dough absorb added flour before adding more
- Sticky doughs: Use a dough scraper to help fold and turn doughs that are hard to handle.
With a stand mixer:
- Use the dough hook attachment.
- Start on low speed, then increase to medium once the dough comes together.
- Avoid overkneading: most bread doughs, with some exceptions like brioche, need about 5-10 minutes of kneading.
- Avoid overloading the bowl; knead large recipes in batches or smaller portions. Check the capacity of your mixer, as overloading can cause the motor to burn out.
The bread dough
With the sponge ready, we need to add the rest of the ingredients to the yeast mixture.
It will look like there are not enough wet ingredients when you turn it out onto the counter, but the dough starts forming in no time after you start bringing it together and kneading.
After 1 or 2 minutes, the dough is rough but not sticky, and all the ingredients are combined.
How long does it take? About 10-12 minutes to knead it by hand and about 7-8 minutes with a stand mixer.
First rise
This is a crucial part of bread-making. Let the dough rise until doubled in size, which takes about 1 hour. So put it in an oiled bowl, turn it around to coat, and cover the bowl with plastic.
Form the loaf
The dough is supple and friendly to work with. It can be shaped differently, and I like the batard, a plump and short baguette.
Flatten the dough with your hands to make a rectangle on a piece of parchment paper or a clean countertop.
Fold it like a cinnamon roll, and pinch after each fold. Pinch and seal the whole bread to prevent it from 'unfolding or unrolling' during baking.
Second rise
Once shaped and on the baking sheet, the bread loaf needs a second rise. Cover it loosely with a clean kitchen towel and place it in a draft-free, warm place.
Scoring the bread
To score a loaf is to make cuts or slits right before baking it. They will allow the bread to rise better as it has a place to unfold and grow. You can use a sharp kitchen knife or a special scoring tool called a lame. It is a razor blade on a stick. It might not be a clean cut, depending on how wobbly the dough is. That is fine; be decisive and go for the cut.
Baking
It will puff and rise beautifully, and the slits will open.
When is it ready? The crust will be dry and turn a wonderful golden hue (a characteristic of semolina flour). If you tap the bottom of the loaf lightly with the tip of your fingers or the back of a spoon, it will sound hollow.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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Best Semolina Bread
Ingredients
Sponge:
- 1 cup lukewarm water, tap is fine
- 1 teaspoon dry yeast, use 1 teaspoon active-dry yeast or ¾ teaspoon instant yeast, see Notes below
- 1 ½ cups all-purpose or bread flour, you can buy bread flour online
Dough:
- the sponge, above
- ½ cup all-purpose or bread flour, you can buy bread flour online
- ¾ cup semolina flour
- 1 to 2 teaspoons salt, If you normally don't use much salt go for the 1 teaspoon
- 2 tablespoons olive oil
Instructions
To make the sponge:
- Place 1 cup lukewarm water in a mixing bowl and whisk in 1 teaspoon dry yeast.
- Stir in 1 ½ cups all-purpose or bread flour, mix lightly and cover the bowl with plastic wrap.
- Set the sponge aside to rise at room temperature (draft-free and warm) until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.
To make the bread:
- Have ready a baking sheet lightly dusted with semolina.
- Stir the sponge to deflate, and add ½ cup all-purpose or bread flour, ¾ cup semolina flour, 1 to 2 teaspoons salt, and 2 tablespoons olive oil.
- Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes to form a smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough onto a lightly floured surface and knead by hand for about 6-7 minutes. See the post above for images and further details.
- Transfer the dough to an oiled bowl. Turn the dough, so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.
- Turn the risen dough out on the floured work surface.
- Press with the palms of your hands to deflate.
- Shape the dough into an oval, folding as you would a cinnamon roll, pinching at the seams after each fold, and place tucked side down on the prepared pan and cover with oiled plastic wrap. I like to use parchment paper or the pan dusted with semolina.
- Allow it to rise until doubled in volume, about 1 hour. About 20 minutes before baking, turn the oven to 400ºF (200ºC).
- Sesame seeds on top: this is optional. Lightly dampen the dough on top (carefully, as you don't want to tear or deflate it) and sprinkle the seeds, pressing gently to adhere. Or transfer it carefully to a tray with sesame seeds and roll to coat (I don't recommend this if you're a beginner and not used to handling proofed loaves).
- Hold a razor blade or sharp kitchen knife at about a 30º to 45° angle to the loaf, and slash 3 lines.
- Bake the loaf for about 35 minutes until well risen, golden brown, and the bottom sounds hollow when tapped. All ovens are different, so if 20 minutes into baking you feel the bread is darkening too much, turn it down to 375°F (190°C) for the rest of the baking.
- Remove from oven and cool on a wire rack until able to lift from the baking sheet with a spatula, and wait until completely cooled to cut.
Notes
Adapted from How to Bake by Nick Malgieri
James says
Hi Paula,
When I made the starter, I made a mistake & used only half of the flour called for and let it sit in the frig for about 18 hours. The next day when I made the dough, I adjusted by doubled the bread flour amount, but it was terribly thick in the mixer. So, I added a little warm water to help it out. I really thought I had messed it up, but I just let it sit and proof for more than 2 hours and then baked it. To my surprise, it turned out well and was delicious. Next time, I will follow recipe and not let the starter sit so long. Thanks
Paula Montenegro says
Hi James! If the yeast is active, the starter will not suffer from using less flour. It's interesting that it didn't suffer after 18 hours in the fridge. Sometimes, it can start to loose strength after so much time. At the same time, delayed fermentation is great for flavor. I'm glad you were able to fix it later and bake a good loaf. Side note: be careful with extremely thick batters; it can be too much for the stand mixer. I broke mine once after forcing it too many times.
Michael Clements says
Hello Paula,
I purchased the active-dry yeast. On the instructions it calls out to add sugar to the yeast to activate it. I noticed in your recipe it does not call out the sugar. Only to add the yeast. Please advise. The brand of yeast is Fleischmann's active dry yeast, original.
Paula Montenegro says
Hi Michael! Sugar helps activate the yeast and you can add it. This bread recipe has always worked without it also, as sugar is not part of the ingredients. You can add a teaspoon of sugar (it won't change the recipe) if you feel you want more help with activating the yeast, or want to follow the instructions in the packet. Add it with the water, stir and then add the flour.
Michael Clements says
Thank you Paula for the quick reply. I tried without the sugar, and it did not turn out very good. This morning, trying again, I put in 1/4 tspn of sugar and there was a big difference in the sponge stage. Not quite like I think it should have been according to your posted pictures but better. Next time I will bump up the amount of sugar as you suggested and see how that goes. Thank you tons. I will keep you posted.
Paula Montenegro says
Hi Michael, yeast feeds on sugar (or honey or malt syrup) so it's used in a small amount to 'start' it by making a sponge.
This recipe bread is solid and thoroughly tested and baked by readers, so I wonder what might've gone wrong. If your yeast was straight from the fridge or too cold (it doesn't have as much strength) so maybe it needed an extra boost and not performed as usual. I have used Fleischmann's active dry a lot and it's a very good brand. Did the dough rise well both times? Sometimes the room is too cold and the bread is not proofed enough, so the result is not the best. If you want to troubleshoot more, let me know. Or send me a picture via email. Happy to do so.
Anonymous says
Will do. I am trying again tomorrow. BTW, what temp should the room be. I keep it around 72 degrees.
Paula Montenegro says
The room temp should be comfortable. I think 72 degrees is starting to be on the cool side. If the dough shows hardly any activity after about half an hour, place it in a warmer room or wrap it in a blanket or thick towel or even a sweater, so it creates it's own warmer cocoon.
Jenn says
Easy recipe and comes out great every time. Thank you!
Lovena says
Best bread recipe!
Todd says
Easyvto follow. Was not happy with the end product.
It was a bit dry and too hard for my taste.
May be just my preference.
Thank you for the recipe.
Todd Edington says
The more I read through the post and comments I find I was anticipating something else.
So, it was as it should be. I made a delicious Italian Sangweech that was dense, but very tasty.
Paula Montenegro says
Hi Todd! It is a crusty bread, but it doesn't have to be too hard. You can try letting it proof a little bit more next time, especially after forming the loaf, so it's easier for it to bloom in the oven; that can render a thinner crust. It's not an exact science baking with yeast and new breads sometimes take a few tries before we get it the way we want it. Have a great weekend and happy baking.
Flo says
I followed the recipe exactly. Is this supposed to be a very dense bread?
Paula Montenegro says
Hi Flo! It should be dense but in a good way. If it’s not, it might be that it didn’t rise well or enough (old yeast, the room was too cold or it wasn’t kneaded well might be reasons for this). You can send me a picture via email and we can troubleshoot.
kerry says
Very nervous to make this recipe using cups, can you tell me the gram measurements for the flour and water please, the bread looks delicious
Paula Montenegro says
Hi Kerry, right before the ingredients list it has the options to toggle between Metric and US measures. Happy baking!
Jackie says
I made this bread almost nearly to the letter. I didn't have fine ground semolina on hand, but did have coarse ground. So I made this bread with that. It may not have had the rise I was looking for, but the taste is fantastic! It came out with a fine crumb and a good flavor. It has a very mild aftertaste of cream of wheat cereal.
Mary Ann says
I took this recipe and doubled it. The only thing I did different is I also added one cup of sourdough starter to the recipe.
instead of 2 cups of tapwater I added one cup of top water, dissolve the yeast added the rest of the ingredients to the sponge and then I added one cup of sourdough starter. It came out amazing.!!!
I also cooked them in Dutch oven 400° until they were lightly browned I wish I could add a photo!
Libby says
Excellent recipe! Worked perfectly first time try. Baked the loaf in a Fat Daddios's 7"x4" loaf pan. We wanted sandwich style toast. Kneaded with KA dough hook for ten mins adding only a smidge of bread flour so the dough completely cleared the bowl. Fabulous result baked at 400°F for first ten minutes, then 375°F for another 30 mins or so for internal temp of 206°F. Next time? Double the recipe!
Stella C says
This recipe is not your typical store bought full of air pockets bread. It’s a wonderful and dense moist bread. I used half the amount of semolina the second time I made this bread and the result was just as good. Easy to follow recipe. I’ve been making this bread now for the last few weeks. I can’t get enough of it.