Semolina Bread Recipe

4.78 from 27 votes

Semolina Bread is made from semolina flour and topped with sesame seeds, making for a crusty and hearty bread, perfect with dinner. Yields 2 loaves.

Prep Time20

Cook Time25

Resting Time2 10

Total Time2 55

Course: All Recipes, Bread

Cuisine: American

Keyword: Semolina bread, semolina flour, sesame seeds, yeast

Servings:

Calories: 159kcal

Stir together flour and yeast in a medium bowl. Stir in water until blended. This dough will be like thick cake batter. Cover with plastic wrap and let sit for at least 1 hour, preferably overnight, in a warm spot (cold oven with only the light on works really well). The dough will have lots of little bubbles and should jiggle
1 cup bread flour, ½ teaspoon active dry yeast, ¾ cup lukewarm water

To the bowl of a stand mixer, add yeast and lukewarm water. Whisk together to combine and allow to sit for 10 minutes*. Yeast mixture should be foamy at the edges. Using the paddle attachment on the stand mixer, stir in poolish from step 1, olive oil and salt until thoroughly blended. Add semolina flour and bread flour. Stir until combined. Dough will be soft and slightly sticky. Cover and let rest for 20 minutes.
½ teaspoon active dry yeast, ¾ cup lukewarm water, Poolish, 2 tablespoons olive oil, 1 ½ teaspoons salt, 2 cups semolina flour, ¾ cup bread flour
Switch to the dough hook and knead the dough for several minutes until the dough is smooth and elastic, about 7-8 minutes. Place in a large bowl that’s lightly coated in vegetable oil, turning the dough to cover in oil. Cover and let rest in a warm spot for one hour or until a finger gently pressed into the dough does not immediately bounce back. If the dough does bounce back immediately, allow it to rest for a few more minutes, then check again

Turn the dough out onto a clean work surface. Gently press to deflate dough. Divide in half. Working with each portion separately, shape into a rough rectangle (6 x 9-inches) with the short edge closest to you. Starting with the far edge, roll the dough into a tight log. Repeat with second piece. Cover and let rest for 20 minutes

Flatten the dough again to a rough rectangle (6 x 9-inches) with a long edge toward you this time. Roll into a tight log, pinching to seal. Turn the loaf over and gently roll back and forth to about 14 inches long. Repeat with second loaf. Place loaves side-by-side on a piece of parchment paper set on top of a pizza peel or upside down baking sheet. Leave a few inches of room between the loaves to allow room for rising. Cover and let rise with seam side down for 30 minutes while you preheat the oven
For best baking results, place a baking stone or pizza stone on the middle shelf of the oven and place an empty baking dish on the bottom shelf. Note: do not use a glass baking dish; be sure to use an aluminum baking pan. If you do not have a pizza stone, bake the loaves on the parchment on the overturned baking sheet. Preheat the oven to 475°F for 30 minutes

Lightly whisk together the egg with the water. Lightly brush the tops of the loaves with the egg wash (you likely will not use all of it) then sprinkle with sesame seeds. Score each loaf with 3 slashes using a sharp knife, blade or lame
1 large egg, 1 tablespoon water, ¼ cup sesame seeds

Depending on the size of your baking stone, bake 1 or 2 loaves at a time. Gently and carefully slide the parchment paper and loaves onto the pizza stone. Quickly pour one cup of water in the baking pan that’s sitting on the shelf beneath the pizza stone, closing the oven door quickly to prevent the steam from escaping. Bake for 20 to 25 minutes until tops are golden brown and the internal temp is 200°F. Remove from the oven and cool at least one hour on a wire rack before slicing

*if using instant yeast, you do not need to wait ten minutes before mixing in the flours
Bread is best the day it is made
Store cooled bread at room temperature in a brown paper bag or bread bag for up to 4 days
Store in the fridge for up to 1 week
The bread may lose some of its crispy and crustiness when stored.