This unique Italian bread is one of our star recipes and everything you want in a crusty bread. Its golden crust, creamy texture and amazing flavor make it irresistible! It's perfect for toast, bruschetta and sandwiches. If you're not an experienced yeast baker, this post has step-by-step images and instructions to guide you.
I must admit this is one of my favorite breads 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, which requires no kneading and takes the complexity out of the bread-baking equation.
What is semolina?
Also called durum flour, semolina is a fine-textured flour 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.
Bread made with semolina has a crusty crust like no other. It makes the best croutons and the best bruschetta.
Can you substitute semolina flour?
This flour is unique, and there is no direct substitute for it.
But if you still want or need to substitute it, you can use whole spelt flour or whole kamut flour. These are whole flours, so the texture and color of the bread will vary.
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.
Semolina gives the bread a fantastic golden hue and a crusty exterior. Regular bread tends to have a lighter crumb.
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.
Tips for kneading bread dough
By hand
- Relax and get into a rhythm. I find it therapeutic.
- Use the base of your palms for effective kneading.
- Avoid adding too much flour; it can make the bread dense and dry. When you add extra flour (a small amount at a time), wait until you have kneaded for a minute or so before adjusting if necessary. Give the dough time to absorb the flour first.
- If the dough repeatedly sticks or if you're having trouble with a sticky dough, consider using a dough scraper to help fold and turn the dough.
With a stand mixer
- Use the dough hook attachment.
- Begin mixing the dough at a low speed. Once the ingredients are roughly combined, increase to a medium setting (often speed 2 or 3 on most mixers). Higher speeds can overwork the dough, leading to breads that are dense and heavy.
- Avoid over-kneading: most bread doughs, with some exceptions like brioche, need about 5-10 minutes of kneading in a stand mixer. You know the dough is well-kneaded when it is smooth and elastic.
- Do not overload your mixer. Check the capacity, as overloading can cause the motor to burn out. As a rule of thumb, if you're kneading dough for more than two loaves of bread, it might be better to divide the dough and knead in batches.
Steps 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.
Make the sponge
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.
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).
Kneading and proofing (rising) the dough
- How long does it take? About 7-8 minutes to knead it by hand and about 5 minutes with a stand mixer.
- Letting the dough rest and rise: 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.
Forming and baking the loaf
Forming or shaping the bread
this part is not complicated because the dough is supple and great to work with. It can be shaped differently, and I like the batard, the French name for a plump and short baguette.
Important steps:
- Flattening the dough with your hands (image 9)
- Folding it like a cinnamon roll, and pinching after each fold (images 10 and 11)
- Pinching and sealing the whole bread (image 12) prevents it from' unfolding or unrolling' during baking.
Second rising and scoring
- Second rise: once shaped and on the baking sheet (image 13), the bread needs a second rise. Cover it loosely with a clean kitchen towel and place it in a draft-free, warm place.
- Scoring the bread: these are the cuts or slits you make to the dough 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 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 go for the 45° cut.
Baking semolina bread
These 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.
Tips to know if the bread is done:
- Size and shape: the loaf should have risen sufficiently and not appear dense. A good rise indicates that the yeast has done its job during the baking process.
- Color of the crust: the bread should be a deep golden brown.
- Hollow sound: lightly tap the bottom of the loaf with your knuckles or the back of a spoon. It should sound hollow or a spoon if it’s done. This is a traditional method that many bakers (including me) swear by, although it's less precise than using a thermometer.
- Internal temperature: some say it's the most reliable way to check if bread is fully baked. The internal temperature should be between 190°F and 210°F (88°C to 99°C).
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Semolina: buy the superfine one. Though it should be labeled differently, semolina comes in different textures and coarseness. Couscous, for example, is also semolina.
- 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.
- 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.
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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.
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PrintBest Semolina Bread
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
Sponge:
- 1 cup lukewarm water (tap is fine)
- 1 teaspoon active dry yeast (for alternatives, see Notes below)
- 1 ½ cups unbleached all-purpose or bread flour
Dough:
- All the sponge, above
- ½ cup unbleached all-purpose or bread flour
- ¾ cup 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:
- Place the warm water in a mixing bowl and whisk in the yeast.
- Stir in the 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 the flour, semolina, salt, and 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.
- 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.
- 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
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping 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.
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 flat baking sheets dusted with semolina, but cornmeal or oats will also work.
- 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
Adapted from How to Bake by Nick Malgieri
El says
Hello 🙂 how long is the second rising supposed to be? Many thanks,
El says
I found the part on the page which specifies the 2nd rise time 🙂 (the 1st part at the top didn't say)
The bread had come out great! Thank you so much!
Paula Montenegro says
Hi El! Glad it came out great. The first rise is the sponge, then another rise with the whole dough, and then the formed loaves rise again before baking. It needs to double the first two times and that takes about 1 hour each rise.
vincent winkleblech says
We love this recipe Paula s much. i have a question to ask though. Can i make a single batch and refrigerate for 24 hours as a Prefermented Dough? then the next day make another batch to combine with the preferment? i am not sure how the Semolina would act as part of the Prefermenting process.... All i know is my wife and 3 boys sing praises and constantly bug me to make it 3X a week !!!!
Paula Montenegro says
Hi Vincent, glad they all like it so much! My experience is that the formed loaves can be refrigerated overnight (oiled tops and lightly covered as they will need room to grow). If they haven't grown too much after that time (it happens sometimes if the fridge is not cold enough) leaving them another 12 hours should not be a problem. You can always try with a bit of dough the next time you make it to see how it goes. Let me know if you have any other issues! Have a great week.
Nina says
This recipe was so delicious and my end product looks just like the pictures. I would reccommend anyone to try their hand on this bread.
Paula Montenegro says
Oh thanks so much Nina, and I'm glad you liked it!
Rachel Robertson says
Worked really well and was delicious. Thank you.
Kerry Partridge says
Turned out fantastic, thank you. I'm in lockdown in Italia, a rainy day so gave it a go. Used Italian Manitoba flour and the semola. Used 1 teaspoon of salt and also used fresh yeast (lievito di birra) so doubled the amount mentioned for dry. It has barely cooled and me and the wife have had quite a bit of it already! Thanks again.
Kerry
Paula Montenegro says
So glad you all liked it, especially coming from Italy! I usually triple when using fresh yeast, but good to know it works with only double the amount. Have a safe week!
Kerry says
Thank you, I'm going to try it with grano tenero tipo '0' as the manitoba is sometimes a bit more difficult to get hold of, especially with our restrictions on movement atm. I'll try the triple amount of fresh yeast.
Emma Doe says
This is a really easy recipe to follow, but I think I would add a less salt next time. I used 1.5 teaspoons but would probably dial it down to 0.5 teaspoons. Still quite delicious though. Thanks for sharing.
Paula Montenegro says
Glad you liked it Emma! Salt is very personal and I'll add a note in the recipe about it. Have a great Sunday!
Chin says
It's my first attempt at bread making and your recipe was so easy to follow. I love the texture and the taste of the bread. The temperature was a bit high though. Had to reduce to 190°C after baking halfway. And I'd reduce the salt next time. Overall, it's a great recipe. Love it!
Paula Montenegro says
Glad you liked it Chin! All ovens are different, thanks for the comment. I added a note in the recipe to be aware of that. Have a great weekend!
Mary says
I am new to bread making and making this bread for the first time. Do you proof the dough in a steamy oven at any point?
Paula Montenegro says
Hi Mary, no, I don't. I proof it covered only. Sometimes I cover it with a blanket if the room is too cold. I used to add some steam to the oven to get a better crust, and you can do that. Spray the oven with some water as you're putting the bread, and immediately close the door.
Sammi says
Does this work with rapid rise yeast
Paula Montenegro says
Yes, it does. For the sponge, simply mix the flour with the yeast (it doesn't need hydration like the active dry), add the water and let it rise as instructed in the recipe. The amount is the same.
Suzi says
Coooooling. So excited
Alyssa Salwen says
Hi Paula, I'd like to make this recipe using my sourdough starter. Can you tell me how much starter I would need to substitute for the sponge? I recently ordered a fine grind semolina/durum blend, which hasn't arrived yet, but I've made a very happy, healthy starter and am anxious to use it.
Paula Montenegro says
Hi Alyssa, sorry for the delay in answering but your comment went to spam...
I haven't made it with sourdough starter, but use your favorite sourdough white bread recipe and substitute 1/3 of the white dough for semolina flour.
Alyssa Salwen says
Thank you, Paula.
Roxxy says
LOVE this recipe! The whole house smelled like heaven! Can I use this for pizza dough as well?
Paula Montenegro says
Happy to hear that Roxxy! I think it would work for pizza and flatbread.
Roxxy says
AWESOME! Would I follow the same instruction and cooking temp for pizza? Can't wait to give it a try!
Paula Montenegro says
After the first rise, when the dough has doubled, I would follow the instructions for shaping, proofing, and baking pizza dough. You might want to make half the bread recipe and see if it's the type of dough you like for pizza. Let me know how it goes!
Cindy says
Such a delicious recipe. I made this with my family today for lunch! We love to cook as a family and this recipe was delish! My kids ask that we make it again later in the week. They had so much fun with this bread recipe!
Jessica says
I just made/ate this bread, I doubled the recipe. I didn’t want to be bothered to pull out my KitchenAid, so I did it by hand. Delicious Italian Semolina bread! I’m Italian and live in Bayside (queens), NY. I know good bread, and this is pretty freaking good. I will definitely be making this again and probably playing with the rise times. Have you let it rise overnight in the fridge?
Paula Montenegro says
Hi Jessica, glad you loved it! I haven't let it rise overnight but it definitely can. The flavor would be even more amazing.
Anita says
I love bread that incorporate sponge in it. The bread always turns out so much more delicious with better texture and more fluffy compared to the one made without the sponge. 🙂
Denay DeGuzman says
What a timely, helpful recipe! Right now there's no bread at the markets around my home, so I'm heading into the kitchen to start baking my own. Your bread recipe's at the top of my list!
Veena Azmanov says
I need to definitely check making some delicious rolls at home with your yummy recipe. v
Alison says
This bread is beautiful and so delicious! Now is the perfect time to start making homemade bread!
vincent winkleblech says
Your recipe is great..... but your multiplier conversions are WAAAAAY OFF!!!!!
The cups get doubled and tripled but the grams don not !
Paula Montenegro says
Hi Vincent, I'll look into it. Have a good day.
Paula Montenegro says
I do the grams by hand because the recipe card doesn't come with that function. The multiplier is built into it and takes the first measurement.
Sarah D'Amato says
Can I make rolls with this dough?
Paula Montenegro says
Yes you can!
Carol says
I'm very new to bread baking, and this recipe was super easy and tastes great.
It was the prefect companion to my homemade pasta and bolognese sauce last night. I used a good quality EVOO in the recipe and to oil my bowl, and I can really taste it in the finished product. A few recommendations for other novices (or updates to the recipe.) Where the recipe says warm water, get a digital thermometer and make it between 120 - 130 degrees Fahrenheit. This is the temperature that yeast seems to like and warm to your touch can be too hot or too cool. Also, the recipe doesn't give any dimensions when forming the loaf. Mine ended up about 15-16" long and 2.5-3" wide. I ended only baking for 20 minutes and it came out perfectly. The advice here is watch your bake, regardless of the time. If I had cooked for 35 minutes, it would have been way too long. I'm definitely adding this to my long-term keep recipes.
Jeanette says
I made your recipe yesterday & cut it this morning for breakfast. OMG, beautiful crumb and so tasty. I used all KAF products. Used 70g of organic high gluten flour. I preheated a 4 quart Dutch oven at 450° but tempered it to 400° when Loaf was placed in the oven. It was cooked for 20 minutes covered then 15 minutes uncovered. Internal temperatures was over 200° so I could have cooked it less but that extra time didn’t hurt it at all. I put a picture of it on Instagram and added @vintagekitchenblog in the introduction. (@nonnagates). I’d love to send you pictures of the crumb if you’d like. Thanks for sharing this recipe. Love it!
Paula Montenegro says
Thanks to you!