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.
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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.
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.
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.
- 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 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.
- 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.
- 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.
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.
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.
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.
Frequently asked questions
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.
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.
Semolina gives the bread a fantastic golden hue and a crackly crust.
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:
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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The Best 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 Ā½ cups unbleached all-purpose or bread flour
Dough:
- All the sponge, above
- Ā½ cup unbleached all-purpose or bread flour
- Ā¾ 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 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 (Ā¾ 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.
- 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
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Julie says
Is it possible to make this recipe in an electric bread maker?
Paula Montenegro says
I suppose it is possible. If baked in it also, the crust will be very different and I don't know how long it will take to completely bake inside. You can also knead it in the machine and then form by hand and bake in the oven.
Terri says
Like so many others around the globe, I started baking bread at the beginning of the pandemic. I can't even count the number of loaves I've made. Some good, some so bad even the squirrels wouldn't touch it. And this recipe is by far the BEST ever! The tips you provided were appreciated and made all the difference. And the bread ... perfect balance of a crisp crust and soft crumb. I need to go make more. So happy I found your site!
Paula Montenegro says
Terri, thanks SO much for this comment, I truly appreciate it! Bread baking went crazy last year, and I'm glad this recipe turned out so good. Have a great week!
Brian Roan says
First time bread-maker here. This recipe was incredibly well-written. Tips and tricks were actually useful and anticipated all my questions. Measurements in grams made things panic-free. Directions simple and complete. Best of all: this bread is delicious!
Paula Montenegro says
Thanks SO much for this comment Brian! Glad you liked the bread and that the tips were helpful. It made my day. Have a great week!
Ursl says
Made semolina bread today came out just as the baker said' plain amazing' I used 1 teaspoon salt and bake it at 400 f for 40 minutes I did read some of the comments before i got the flour out .Thanks for sharing your passion of baking Cheers .
I have a question though what will be the outcome with egg wash? As most bread ask for it.
Paula Montenegro says
Hi Ursi! Happy to hear it came out well! An egg wash gives it a darker, shinier finish. I don't particularly use it for this bread as I especially love the rustic look. But if you want to use it make very sure it doesn't drip into the slits or cuts because as it bakes it will create a sort of a shield and prevent some parts of the bread from fully rising. Have a great week!
Lizzy says
It looks like when you scored the bread, the cut goes all the way through the bread. Is that correct? Thanks.
Paula Montenegro says
Hi Lizzy! No, it doesn't, but I like to score it about a third so it opens up more. Sometimes I slash it more superficially than others, it depends a lot on how sharp the blade is and the type of knife or cutter you use. Either way it the bread will bake well, but it will open more or less. Hope this helps.
Ursl says
Thanks for your reply Paula, I loved the clour, texture and taste don't want to mess up this wonderful loaf of bread recipe and thanks Have a great week as well. Cheers
Marion says
Amazing! As a Brooklyn born girl living in upstate ny, itās tough to find the perfect loaf of bread but this does the trick. Perfect ever single time!! Goes great with my Sunday sauce.
Paula Montenegro says
SO happy to hear that Marion! Really appreciate you leaving this message.
AVI Z says
The quantities in grams are off. it will be helpful if it would be fixed.
thanks
A.
Paula Montenegro says
Hi Avi. I respect your opinion but disagree. Where are you having trouble?
I don't live in the US and I use the metric system everyday.
A cup of flour is 135-140g and a cup of fine semolina is 155-160gs. I do the measuring and weighing myself and check them regularly to confirm that I'm not writing something erroneous.
I checked this recipe again and the conversions are fine. Hope this helps. Have a good day!
AVI Z says
Dear Paula, thank you very much for taking the time to respond, and for making me check things out for myself. My problem was that I checked Google for conversion from Cups to grams of flour, and they show 120gr.
Additionally, I did not realize that there is such a big weight difference between WP and Semolina flour. A cup of my WP flour was 143 gr, and Semolina was 175gr. So much for Google, and you are absolutely correct!
Paula Montenegro says
I'm used to it. The info in Google is not always accurate. That's why I measure my own. Glad it helped. Have a good week!
Sarah Eileen ford says
I found using the cup measurements easier as with my eight so bad now using your cup measurements so easy todo
I get them all ready and Putin to my stand mixer as needed
Cheers
Domenick J says
This did not work for me. I followed all of the directions to a T. Everything looked great through the scoring part. It simply did not bake. It remained flat. A crust did not form. It did not rise or brown. It remained the same color as the raw dough I put in the oven.
Could you help me troubleshoot what could have gone wrong? The yeast was brand new and proofed perfectly. Help! I'd like to try this again.
Paula Montenegro says
Hi Domenick, so sorry about your result. I have so many comments about turning out great that of course, let's troubleshoot.
Did you use tepid water and not hot? Hot water kills some of the yeast's power to act as it should.
Did it rise until doubled but not more? Because too much rising time and the bread starts to deflate. Did you have a good dough after kneading it? I assume you followed the kneading time in the recipe.
Domenick J says
The water was 108Ā° F. The yeast was active. It did rise, not sure that it fully doubled, but it did not deflate. I kneaded it for 5 min on low in a stand mixer with a dough hook - the dough felt great after the process.
I did have some trouble with the slashing process. I used a very sharp paring knife, but the cuts did not come out very clean (I will try a razor blade next time). I think the issue is most likely my flours. They were older than I thought (I'm just getting back in to baking). I'm going to try the recipe again with fresh bread flour and semolina flour. Any other tips for my next effort? Thanks.
Paula Montenegro says
I think the process was good and the bread should've risen fine. About the cuts, I sometimes get the same result with the slashes not being deep or easy, but the bread rises anyway. So now the oven: is the temperature accurate or might there be a problem with the thermostat? Was it preheated and prepared according to the recipe? The flours might be old, though I think that might impact the flavor more than the rising. But maybe they had some issues, like mold that is not easy to spot or something that weighed down the whole bread.
AVI Z says
Are you sure you did not bake it at 200F instead of 200C?
Paula Montenegro says
Yes Avi, it's a high oven. You can bake it all a few degrees less if you want, at 350Ā°F/180Ā°C
kekrry says
Could you tell me the water qty in grams as us cup size says 236g and australia cup size where I am says 250g. I found my dough very loose.
Paula Montenegro says
Hi, I convert a cup of water to 240g. Bread baking can have variations depending on the day, type of flour, etc. so adding a couple of extra tablespoons of flour is OK if you feel it needs it. Did you bake it and it didn't turn out right?
kekrry says
Thanks Paula yes it did, definitely will give it a go with 240g water as my water amount was larger. Bread was still tasty but hoping for a better oven spring with a better shaped loaf. Thankyou for your prompt reply.
Sandy Vartorella says
Hi, Paula - Thanks for sharing what looks to be a great recipe; will be trying it soon. Just wondering about subbing 100% whole wheat flour for SOME of the all-purpose or bread flour...have you tried that and do you have any suggestions?
Thank you.
Paula Montenegro says
Hi Sandy! I haven't tried but there's a whole wheat flour that's superfine and is very similar in texture to white flour. I have great results with it and think you should have no problem swapping it in this recipe.
Sandy Vartorella says
Thanks very much!
Michael says
New standby for us; thanks! It's a buttery, soft Italian bread with a great crust. Absolutely fantastic toast, too. I quadruple the recipe and make it in our Bosch Kitchen Machine.
Paula Montenegro says
SO happy you left this comment Michael! It's great to know the recipes work and that they become staples. Have a great day!
Laresa J Flake says
I've been working on this recipe today and I let the sponge rise, then added the flour/semolina as per the instructions. I'm currently waiting on the first actual rise after adding the flour and it's been an hour and 20 minutes and it barely looks to have risen at all. As my house is very cold, I have it in my oven on "bread proof". What did I do wrong?
Paula Montenegro says
Hi Laresa, if it's in a warm environment it should rise. I literally wrap it in blankets when the room is too cold. Were you able to bake it?
Kolaylezzet says
The quality o semolina is very important, I think...
suzi says
made this afternoon. delicious but the time i put into it does not equal the time it quickly disappears! can i double the recipe and separate the dough at the end of all the rising before shaping, scoring and baking?
Paula Montenegro says
Haha, so true Suzi! You can double it. If you're using a standing mixer make sure it can hold all of the dough, and if kneading by hand it will take a few more minutes. You then make two loaves.
Elli says
Hey thanks for the recipe I made this bread few days ago and all the members of the family absolutely loved it. I just have one question is it possible to let it rise overnight in the fridge after I mad and transferred the dough to an oiled bowl?
Paula Montenegro says
Hi Elli, so happy you all loved it! You can leave it to rise overnight. I don't have specifics about how many hours and other details because I haven't tried it recently, but I will do so today as so many have asked the same question. Pop it in the fridge before the last rise, well covered but with enough some space for it to grow (a deep bowl for example). It will take a couple of hours to go back to room tĀ° before you can go on with the recipe.
Patricia says
Easy recipe! Is using instant yeast as asked previously: should we use the same quantity? (1 tsp of instant yeast)? Thanks š
Paula Montenegro says
Hi Patricia, as long as it's dry yeast it is the same amount. And when making the sponge mix the instant yeast with the flour and then add the water. Let it rise and follow the rest of the recipe as instructed.
Patricia says
Hola! Muchisimas gracias por tu rapida respuesta! Es la primera vez en mis 41 anos que le perdi miedo a hacer pan, y este de semolina me quedo super bueno y se ve super presentable. Habia tratado por mucho tiempo pero el āfear of failureā me ganaba, y los resultados eran espantosos, ja ja!
Ahora con tus recetas practicare mas. Practice makes perfect š
Buenos noches desde Singapore!
Paula Montenegro says
Ay cuƔnto me alegro Patricia! La realidad es que todos mejoramos con la prƔctica. Vamos por mƔs panes!
Sharon M says
I made this bread today and we had meatball hoagies for dinner. I am new to breadmaking and the instruction were easy to follow and understandable.
I plan on baking a few loaves this week for my neighhbors. Thank you for a wonderful recipe.
Paula Montenegro says
Thank YOU for the comment Sharon. It's great to know when a recipe works well! Have a great week.
Mignon from Texas says
This was my first time making bread today. Wow! This is amazing bread! Thank you for the recipe!
Do you know if adding cheese and jalapeƱos would work between the rolls or would it not bake correctly?
Paula Montenegro says
Oh, thank you Mignon! I'm so happy when it works! I think cheese and jalapeƱos would work well. Don't add too much the first time to see how it goes, you don't want the filling to add too much moisture that the bread doesn't bake well.
Maude Muto says
How to alter recipe using instant dry yeast please?
Paula Montenegro says
Hi Maude, when making the sponge mix the instant yeast with the flour and then add the water. Let it rise and follow the rest of the recipe as instructed. Enjoy the weekend!