Semolina Bread Recipe
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This semolina bread recipe makes a soft and nutty-flavored bread loaf with semolina flour that's perfect for your favorite sandwich. Or make it as a free-standing, rustic semolina loaf and serve it aside your favorite soup and salad.
Servings: 16 slices
Calories: 130kcal
Equipment
- 1 Stand mixer optional
- 1 9 inch by 5 inch loaf pan
Ingredients
Sponge
- 1 cup (125 grams) bread flour
- 1 cup (250 milliliters) water lukewarm, plus more as necessary
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon instant yeast
Semolina bread
- 1¾ cups (315 grams) semolina flour
- ¾ cup (94 grams) bread flour plus more as necessary
- ½ teaspoon instant yeast
- 1½ teaspoons salt
Instructions
Sponge
- Mix the 1 cup of bread flour, water, honey, olive oil, and yeast in a mixing bowl until well combined.1 cup (125 grams) bread flour, 1 cup (250 milliliters) water, 1 tablespoon honey, 1 tablespoon olive oil, ½ teaspoon instant yeast
- Sprinkle the semolina flour, remaining ¾ cup of bread flour, and additional ½ teaspoon of yeast on top of the sponge.
- Cover with plastic wrap and let sit at warm room temperature for one to three hours until the sponge is bubbling through the covering bread and semolina flours.1¾ cups (315 grams) semolina flour, ¾ cup (94 grams) bread flour, ½ teaspoon instant yeast
Semolina bread
- Mix until the dough starts to come together, and then add the salt. If using a stand mixer, switch from the paddle to the dough hook at this time.1½ teaspoons salt
- Knead the dough for 10 to 12 minutes by hand or 8 to 10 minutes using a stand mixer. The dough will be elastic and should pass the windowpane test. It may still feel gritty. The final dough should feel tacky but not sticky, so add a teaspoon of water or a tablespoon of flour at a time during the kneading, as necessary.
- Cover again with plastic wrap and let the dough rise in the bowl until doubled in size. This will take two to three hours.
- Punch the dough down and shape into a sandwich loaf. Place into a 9 inch by 5 inch loaf pan greased with butter or sprayed with baking spray.
- Cover with plastic wrap and let the semolina bread rise one last time until the dough has risen one inch above the edge of the pan.
- While the bread is rising, preheat the oven to 375° Fahrenheit.
- Bake for 30 minutes, until the internal temperature of the bread is 190°. The bottom of the bread should sound hollow when thumped.
- Let cool for at least one hour prior to slicing.
Notes
Variations
- Make this semolina bread as a rustic, free-standing loaf on a parchment lined baking sheet instead of a loaf pan. Place a cast-iron pan on the bottom of the oven when pre-heating, and then add a handful of ice to the pan when baking the bread. This steam will give you a thicker crust.
- Spritz the top of the loaf with water before the final rise and top with sesame seeds.
Nutrition
Calories: 130kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 219mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg