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    Home » Recipes » Bread Recipes

    Published: Aug 18, 2022 by Paula Montenegro · Income from ads and affiliate links 172 Comments

    Semolina Bread Recipe

    Jump to Recipe
    Semolina bread on wooden board, with text
    Half loaf and slices of semolina bread on wooden board
    Slices of semolina bread on wooden board, long pin with text
    Semolina Bread Collage

    This unique Italian bread is everything we want in crusty bread. The golden crust, creamy texture, and amazing flavor make it irresistible! Perfect for toast and sandwiches. This post has step-by-step images and instructions to guide you.

    Cut loaf of semolina bread and slices on wooden board, bowl with lemon jam.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally posted in February 2012. Images and text in this post have been updated to serve you better. The recipe stays the same, of course. 

    I must admit this is one of my favorite bread I bake, especially for breakfast toast with butter and sandwiches.

    I love baking with yeast. And though I know it's not everybody's thing, some bread recipes are worth the time and dedication. This is one of them, for sure.

    Others include oatmeal bread and 100% whole wheat bread. And let's not forget the easiest french bread that needs no kneading, taking complicated out of the bread baking equation.

    Table of Contents Hide
    What is semolina?
    How to make semolina bread
    Kitchen notes
    Substituting semolina flour
    Frequently asked questions
    Related recipes you might like:
    The Best Semolina Bread

    What is semolina?

    Also called durum flour, semolina is a fine-textured flour (image below, right) made from durum wheat (used to make dried pasta). It has a nutty undertone and gives the bread a welcomed golden hue.

    It's similar to very fine sand. Very different and much finer than bread flour (image below, left).

    Bread made with semolina has a crusty crust like no other. It makes the best croutons and the best bruschetta.

    Collage showing bread flour and semolina flour.

    How to make semolina bread

    This is a fantastic recipe because it's easy to knead by hand. And even easier with a stand mixer (using the dough hook).

    It is supple, soft, and not sticky.

    • First, a sponge is made: active-dry yeast (image 1) is mixed with flour and water (images 2 and 3). After resting covered for 1 hour it will have grown, and air pockets like bubbles will have developed (image 4). If this doesn't happen, the yeast is not working. Don't go on. Go buy new yeast.
    Four images showing yeast on a grey surface with water, with flour, and being mixed.
    • Adding the rest of the ingredients: with the sponge ready, we need to add the rest of the ingredients (images 5 and 6).
    • It will look like there are not enough wet ingredients when you turn it out onto the counter (image 7), 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 (image 8).
    Collage with ingredients for semolina bread, mixing olive oil into batter, shaggy mass of dough and kneaded dough.
    • Kneading the dough: it takes 6-7 minutes to knead it by hand. Maybe just 5 with a stand mixer.
    • Kneading by hand: fold the dough onto itself and push it away. Don't push it away so much that you see it tearing. Repeat this until the dough is supple and soft. If you press a finger, it should leave a slight indentation that doesn't rise again immediately.
    • Letting the dough rest: this is a crucial part of bread making. Bread doughs with yeast need to rise until doubled in size in about 1 hour. So put it in an oiled bowl, turn it around so it's all greased, and cover the bowl with plastic (image below, left).
    • Temperature: let rise in a draft-free, warm place. If the room is cold, I wrap it around something that keeps the temperature, like a sweater, blanket, or pashmina.
    Glass bowls with before and after bread dough has doubled in size.
    • Forming or shaping the bread: this part is easy because the dough is supple and great to work with. It can be shaped differently, and I like the batard, a very fat and short baguette.
    • Important steps are flattening the dough with your hands (image 9), folding it like a cinnamon roll, and pinching after each fold (images 10 and 11). Lastly, you need to pinch and seal the whole bread (image 12), so it doesn't 'unfold' during baking.
    Hands forming bread loaf, rolling and pinching it on white marble surface.
    • Second rising: the bread, once shaped and on the baking sheet, needs a second rising, covered and in a draft-free warm place, before it is scored and baked (image 13 shows bread before the second rising).
    • Scoring the bread: now, you need to score the formed bread. These are the cuts or slits you make to the dough. They will allow the bread to rise better as it has a place to unfold and grow while baking. You can use a sharp knife (images 14 to 16) or a special tool called a lame. It is a razor blade on a stick. You can lightly aid yourself with your hand (image 15), but it's best to be decisive and just go for the 45° cut.
    Unbaked loaf of bread on metal sheet, cutting slashed with knife; image collage.

    If you take the time to make this bread, let me tell you it's one of the best.

    The crumb is creamy and delicious, dense without being heavy, and perfect for toast or Italian Tomato Bruschetta. And makes the best croutons.

    Baked loaf of bread on metal sheet.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Semolina: buy the superfine one. Though it would be labeled differently, semolina comes in different sizes. Couscous is also semolina, for example.
    • Bread flour: there is flour specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops with kneading and helps the bread grow. The bread will work with all-purpose (not cake) flour, but it's a good idea to look for it or buy bread flour online.
    • Freezing: this is a wonderful bread to freeze in slices and have ready for toast or bruschettas. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month.
    Slices of semolina bread on wooden board.

    I wanted to bake an all-semolina bread, but it didn't turn out well. It just didn't work. So the compromise was to find bread with semolina and bread flour.

    I found it, and it's perfect.

    Substituting semolina flour

    Semolina flour is unique and doesn't have a direct substitute.

    But, if you still want or need to substitute it, you can use spelt or Kamut flour. They're whole flours, so the texture and color will vary.

    Find them at specialty stores and some supermarkets. Or buy whole spelt flour and whole kamut flour online.

    Grey background with loaf of bread with sliced on a wooden board.

    Frequently asked questions

    What is semolina bread good for?

    This bread makes the best toast for bruschetta and some sandwiches. It's also great for morning toast with butter, dip in olive oil, or part of an antipasto platter.

    What is semolina bread made of?

    It's made of durum flour and usually wheat flour. Durum wheat is used to make semolina, but it's too hard to use it exclusively. This recipe uses bread flour.

    What's the difference between semolina bread and regular bread?

    Semolina gives the bread a fantastic golden hue and a crackly crust.

    Why is Italian bread yellow?

    Semolina gives it that color. It's used a lot in Italy, especially in the south, so it's common to see the bread with a golden color.


    Related recipes you might like:

    • No-Knead Baguette Recipe
    • Whole Wheat Oatmeal Bread (rolls, buns, and loaf)
    • Easy Beer Bread Rolls
    • Mozzarella Pesto Naan (no-yeast bread)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Close up semolina bread with slices on a wood board, grey background, lemon jam.

    The Best Semolina Bread

    ★★★★★

    5 from 53 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This unique bread is everything we want in crusty bread. The golden crust, creamy texture, and amazing flavor make it irresistible! This post has step-by-step images and instructions to guide you. 

    • Total Time: 4 hours 5 minutes
    • Yield: 12 slices

    Ingredients

    Units

    Sponge:

    • 1 cup lukewarm water (tap is fine)
    • 1 teaspoon active dry yeast (for alternatives see Notes below)
    • 1 ½ cups (210g) unbleached all-purpose or bread flour

    Dough:

    • All the sponge, above
    • ½ cup (70g) unbleached all-purpose or bread flour
    • ¾ cup (120g) semolina flour
    • 1-2 teaspoons salt (If you normally don't use much salt go for the 1 teaspoon)
    • 2 tablespoons olive oil

    Instructions

    To make the sponge:

    1. Place the warm water in a mixing bowl and whisk in the yeast.
    2. Stir in the flour, mix lightly and cover the bowl with plastic wrap.
    3. 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:

    1. Have ready a baking sheet lightly dusted with semolina.
    2. Stir the sponge to deflate, and add the flour, semolina, salt, and oil.
    3. 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.
    4. 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.
    5. Turn the risen dough out on the floured work surface.
    6. Press with the palms of your hands to deflate.
    7. 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. 
    8. Allow it to rise until doubled in volume, about 1 hour.
    9. About 20 minutes before baking, turn the oven to 400ºF / 200ºC.
    10. 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. 
    11. Hold a razor blade or sharp kitchen knife at about a 30º to 45° angle to the loaf, and slash 3 lines.
    12. 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.
    13. 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

    • Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Types of yeast: besides active-dry yeast, you can use instant yeast (¾ teaspoon) and add it to the flour, then add the water. Or fresh yeast (3 teaspoons) that you crumble and mix with the water first. 
    • Semolina: buy the superfine one. Though it would be labeled differently, semolina comes in different sizes. Couscous is also semolina, for example.
    • Bread flour: there is flour specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops with kneading and helps the bread grow. The bread will work with all-purpose (not cake) flour, but it's a good idea to look for it or buy bread flour online.
    • Freezing: this is a wonderful bread to freeze in slices and have ready for toast or bruschettas. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month.
    • Pan: I like to use flats baking sheets dusted with semolina. But cornmeal or oats will work too.
    • Author: Paula Montenegro
    • Prep Time: 25 minutes
    • Proofing time: 3 hours
    • Cook Time: 40 minutes
    • Category: Breads
    • Method: Baking
    • Cuisine: Italian

    Nutrition

    • Serving Size: 1/12
    • Calories: 135
    • Sugar: 0.1 g
    • Sodium: 389.1 mg
    • Fat: 2.7 g
    • Carbohydrates: 23.6 g
    • Fiber: 1.1 g
    • Protein: 3.6 g
    • Cholesterol: 0 mg

    Keywords: semolina bread

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from How to Bake by Nick Malgieri

    Half loaf and slices of semolina bread on wooden board, lemon jam

    More Bread Recipes

    • Peanut Butter Bread
    • Apple Cinnamon Bread
    • Jalapeno Cheddar Cornbread
    • Pumpkin Walnut Bread

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Eric says

      December 23, 2022 at 11:36 am

      Can I still use semolina flour and bread flour in a 50/50 mixture?

      Reply
      • Paula Montenegro says

        December 23, 2022 at 7:26 pm

        Hi Eric! Semolina flour can be used in a larger percentage than the one in this recipe. I never tried it half and half but you shouldn't have issues.

        Reply
    2. Lidia says

      November 26, 2022 at 6:59 pm

      Hi Paula! Great recipe! Can I leave the bread covered overnight at step 11 and put in the oven in the morning? If yes, does it need to stay in the fridge overnight or is it ok to leave it on the kitchen counter covered with the oiled cling film? - Lidia

      Reply
      • Paula Montenegro says

        November 26, 2022 at 11:01 pm

        Hi Lidia! If you leave it out overnight, it will almost certainly overproof (rise too much and then collapse) and lose strength to rise in the oven. I suggest putting it in the refrigerator after the bread is formed but not scored and taking it out the next day, scoring and baking it. Hope this helps.

        Reply
    3. Raj Sen says

      November 20, 2022 at 12:17 am

      Thank you for your excellent recipe!

      ★★★★★

      Reply
    4. Ken says

      November 04, 2022 at 8:06 pm

      This was my second try at a semolina recipe. The first was too heavy but yours is just right

      ★★★★★

      Reply
      • Paula Montenegro says

        November 05, 2022 at 6:39 am

        Happy to know it worked Ken! Have a great weekend.

        Reply
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