This semolina bread recipe is a very easy and healthy bread to make. It tastes so good fresh out of the oven with butter on it or as a sandwich. This is one of the most versatile bread recipes to try.
I started learning about semolina from my Moroccan mother-in-law who would make this amazing moroccan semolina bread that is so delicious for pizza, sandwiches or just butter and jam.
This semolina bread recipe is a long loaf instead of small, individual flat round loaves. This is somewhat easier to make as there are only two loaves to shape and bake.
What is semolina?
According to Healthline, Semolina is a coarse flour made from durum wheat, a hard type of wheat. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge.
Is semolina bread healthy?
Semolina is a flour made from ground durum wheat. It’s rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion.
Is semolina better than flour?
When compared to all-purpose flour, semolina is more nutritious. It has double the amount of fiber and significantly more protein (1 cup of all-purpose flour has 13 grams, while semolina contains 21 grams). Semolina, however, does have more calories than all-purpose flour.
How do I make this Semolina Bread Recipe?
First you want to make a sponge by placing the warm water in a mixing bowl and whisking 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 until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.
Next, 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 smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough out onto a lightly floured work surface and knead by hand for about 6-7 minutes.
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 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.
Hold a 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.
Cool on a rack and wait until completely cooled to cut.
Delicious Semolina Bread Recipe
This delicious bread is made with both white flour and semolina flour, giving it a very smooth texture that just melts in your mouth.
Ingredients
- Sponge:
- 1 cup warm tap water
- 1 teaspoon active dry yeast
- 1 ½ cups unbleached all-purpose or bread flour
- Dough:
- All the sponge (above)
- ½ cup unbleached all-purpose or bread flour
- ¾ cup semolina flour
- 2 teaspoons salt
- 2 Tbs. 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 tº (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 smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough out onto a lightly floured work surface and knead by hand for about 6-7 minutes. See 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 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.
- Hold a 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.
- Cool on a rack and wait until completely cooled to cut.
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