Homemade Semolina Bread
This homemade semolina bread is a hearty artisan-style loaf with a golden crust, a tender interior, and the rich, slightly sweet flavor that makes semolina flour so distinctive. Made from scratch with simple pantry staples, it’s an excellent everyday bread for sandwiches, toast, or serving alongside your favorite soups, stews, and pasta dinners.
A sweet, nutty, golden semolina loaf
One of the restaurants where I waited tables as a young woman served a basket of freshly baked semolina bread with every dinner. It was one of the best homemade breads I’d ever tasted, and I promised myself I’d learn how to make a loaf just like it at home in my own kitchen.
Fast forward about 25 years, and that perfect loaf finally came out of my own oven. I can’t believe I waited so long to make it. The first slice brought me right back to that restaurant, and it was every bit as good as I remembered. This is a bread I’ll be baking again and again.
If you’ve never baked with semolina flour before, this recipe is a great place to start because it produces consistent results with familiar bread-making techniques.
If you enjoy baking bread from scratch, be sure to try my artisan rye bread from scratch, homemade whole wheat bread, and rustic no-knead bread loaf too.
Recipe ingredients
- Honey: Choose a mild honey, such as clover or wildflower honey. It dissolves easily into the dough, feeds the yeast, and helps the loaf develop a beautifully browned crust.
- Semolina Flour: Look for fine semolina flour rather than coarse semolina. Fine semolina creates a smooth, easy-to-work dough and gives the bread its signature golden color and traditional texture.
- Bread Flour: Use unbleached bread flour for the best rise and structure. Its higher gluten-forming ability helps the dough develop a strong, elastic texture that produces a well-shaped loaf with a light interior.
See the recipe card for full information on ingredients and quantities.
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How to make Dutch oven semolina bread
Step 1: Add the warm water 100–110°F (38–43°C), honey, and yeast to the bowl of a stand mixer. Stir until the honey dissolves, then let the mixture stand for 5–10 minutes. The yeast should become foamy, indicating that it is active and ready to use.
Step 2: Add the semolina flour, bread flour, olive oil, and salt to the bowl. Using the dough hook, mix on low speed until all of the flour is hydrated and a shaggy dough begins to form. Stop the mixer once to scrape down the sides of the bowl if needed.
Step 3: Increase the mixer to medium speed and knead for 5 minutes. The dough should become smooth, soft, and elastic, forming a smooth ball that cleans the sides of the mixing bowl.
Step 4: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm, draft-free place for about 1½ hours, or until doubled in size.
Step 5: Gently punch down the dough to release the excess gas. Shape the dough into a smooth round ball by gently tucking the edges underneath as you rotate it. Once the loaf is shaped, pinch the seam on the bottom closed to help it hold its shape during baking. Place the loaf seam-side down on the parchment paper.
Step 6: Cover and let it rise for about 30 minutes, or until the loaf looks noticeably puffy and slowly springs back when lightly pressed with a fingertip.
Step 7: Whisk the egg and water together until smooth. Brush the entire surface of the loaf with the egg wash, then score the top with a sharp knife or bread lame. Sprinkle the sesame seeds evenly over the loaf.
Step 8: Carefully lift the parchment paper and lower both the parchment and loaf into the preheated Dutch oven. Cover immediately with the lid to trap steam during the first stage of baking.
Step 9: Bake at 400°F (200°C) for 20 minutes with the lid on. Remove the lid and continue baking for 10 minutes, or until the crust is a rich golden brown and the loaf sounds hollow when tapped on the bottom.
Step 10: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely before slicing so the crumb has time to finish setting and the slices stay clean.
Top tips
- Don’t Skimp on the Sesame Seeds: A generous coating of sesame seeds is traditional on semolina bread. They add a subtle nutty flavor, a delicate crunch, and give the loaf its classic bakery-style appearance.
- Toast the Sesame Seeds: Toast the sesame seeds in a dry skillet over medium-low heat for 2–3 minutes before topping the loaf. Toasting brings out their natural oils and deepens their nutty flavor, giving the finished bread even more aroma and character.
- Preheat Dutch Oven Thoroughly: Allow the Dutch oven to preheat for at least 30 minutes before baking. A fully heated Dutch oven delivers maximum oven spring and helps develop a crisp, evenly browned crust.
- Use Fresh Yeast: Active yeast is essential for a strong rise. If your yeast has been open for several months or you’re unsure of its freshness, proof a small amount before mixing the dough.
- Let Bread Cool Completely: Resist slicing the loaf while it’s still hot. Allowing it to cool completely gives the crumb time to finish setting, resulting in cleaner slices and a better texture.
Other recipes you’ll love
If you loved this from scratch bread recipe, give these other great bread recipes a try too!
No-Knead Rosemary Parmesan Bread
Farmhouse Yeast Rolls From Scratch
Old Fashioned Buttermilk Biscuits Recipe
Buttermilk Dinner Rolls From Scratch
Homemade Slider Rolls (Sturdy Mini Kaiser Rolls)
Pumpkin Bagel Recipe
Homemade Semolina Bread
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water 100–110°F (38–43°C)
- 2 teaspoons honey
- 1 tablespoon olive oil
- 1 1/2 cups semolina flour fine grind
- 2 cups bread flour
- 2 teaspoons salt
- 1 small egg
- 2 tablespoons sesame seeds
Instructions
- In the bowl of a stand mixer, combine the warm water 100–110°F (38–43°C), honey, and yeast. Let stand for 5–10 minutes, or until foamy.
- Add the semolina flour, bread flour, olive oil, and salt. Using the dough hook, mix on low speed until a shaggy dough forms.
- Increase the mixer to medium speed and knead for 5 minutes, until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl. Cover and let rise for 1½ hours, or until doubled in size.
- Punch down the dough and shape it into a smooth round loaf by tucking the edges underneath. Pinch the seam closed on the bottom and place the loaf seam-side down on a sheet of parchment paper.
- Cover and let rise for 30 minutes.
- Whisk the egg together with 1 teaspoon of water. Brush the loaf with the egg wash, score the top, and sprinkle evenly with the sesame seeds.
- Carefully transfer the loaf and parchment paper to a preheated Dutch oven. Cover with the lid.
- Bake at 400°F (200°C) for 20 minutes. Remove the lid and bake for an additional 10 minutes, or until the loaf is golden brown.
- Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.
Notes
- Fine semolina flour produces the best texture. Avoid coarse semolina, which creates a grittier crumb.
- Apply the egg wash evenly over the entire loaf before adding the sesame seeds so they adhere well during baking.
- Use a sharp knife or bread lame to score the loaf so it can expand properly while baking.
- Let the bread cool completely before slicing so the crumb has time to fully set.
- Store the cooled bread in an airtight container or bread bag at room temperature for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
