Homemade Semolina Bread

A rustic artisan loaf with a crisp golden crust, tender crumb, and traditional sesame seed topping, baked with semolina flour for rich flavor and excellent slicing.

Course Breads

Cuisine Italian

Prep Time 20

Cook Time 30

Rise Time 2

Total Time 2 50

Servings servings

Calories 134kcal

Author Diane Gail

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

US Customary - Metric

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