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Semolina Bread Recipe

Semolina Bread Recipe

Learn how to make this easy semolina bread recipe made with a yeast dough that rises twice.

Semolina bread is a vegan, fluffy and delicious yeast bread that’s made with semolina flour instead of plain flour (all-purpose flour) or bread flour. Such a great alternative to the “normal” white bread.

It’s crunchy on the outside and fluffy and moist on the inside. Tastes great spread with butter, jam, meat salad or as a side to meatballs in tomato sauce.

Here are the ingredients used to make white bread with semolina

  • 300 g (about 1 ½  cups/ 10.6 oz semolina flour
  • 180 ml (3/4 cup/ about 6 fl.oz) lukewarm water
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • 2 ½ teaspoons active dry yeast (7 g sachet / 0.25 oz)
  • 2 tablespoons olive oil

How to make bread with semolina flour

In an empty bowl or jar combine lukewarm water, sugar and yeast. Mix well and let the mixture stand for 5 minutes.

In the meantime add salt and olive oil to the bowl with semolina flour. Then add the yeast – sugar mixture and knead the dough like this.

By hands: combine all the ingredients together with the help of the fork or similar until the flour is well incorporated. Transfer the dough on a lightly dusted working surface and knead for about 6 minutes.

Hand mixer or stand mixer with dough hooks: Mix all the ingredients until well combined. Then knead the dough for about 5 (I have kneaded the dough on medium speed (speed 2, on Bosch kitchen machine)).

Shape the dough to a ball and place it in a greased bowl. Turn it over so that it’s completely coated.

Cover with cling film and then with a damp kitchen towel. Let rise for about 60 minutes at room temperature or until it has doubled in size. Hint: If your kitchen is cold, just place the bowl in a cold oven and let it rise.

Meanwhile grease and line a 30 cm (11.8 inch) loaf tin with parchment paper. After the first rise punch down your dough to release the air. Then divide the dough into 3 equal portions.

Fold each portion (while flattening it) into a square. It doesn’t have to be perfect.

Place the dough portions in the prepared loaf pan with the folded side down. Cover with a damp cloth and let rise for another 30 minutes at room temperature.

About 10 minutes before the end of the second rise preheat the oven to 180°C (356 °F). Then bake the bread for about 40 minutes until golden brown. After baking let the bread cool down for a few minutes and enjoy

What to eat with semolina flour bread 

Semolina Bread Recipe

Learn how to make this easy, vegan, fluffy and delicious semolina bread recipe made with a yeast dough that rises twice.
Prep Time20 mins
Cook Time40 mins
Rise Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Bread, Breakfast, Brunch, Side Dish
Cuisine: European, Italian
Keyword: bread recipe with semolina flour
Servings: 10 Portions
Author: Ester | esterkocht.com

Equipment

  • Kitchen machine or hand mixer with dough hooks OPTIONAL
  • 30 cm (11.8 inch) loaf tin

Ingredients

  • 300 g (about 1 ½ cups/ 10.6 oz) semolina flour
  • 180 ml (3/4 cup/ about 6 fl.oz) water lukewarm
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • 2 ½ teaspoons dry yeast (7 g (0.25 oz)
  • 2 tablespoons olive oil

Instructions

  • In an empty bowl or jar combine lukewarm water, sugar and yeast. Mix well and let the mixture stand for 5 minutes.
  • In the meantime add salt and olive oil to the bowl with semolina flour. Then add the yeast – sugar mixture and knead the dough like this.
    By hands: combine all the ingredients together with the help of the fork or similar until the flour is well incorporated. Transfer the dough on a lightly dusted working surface and knead for about 6 minutes.
    Hand mixer or stand mixer with dough hooks: Mix all the ingredients until well combined. Then knead the dough for about 5 (I have kneaded the dough on medium speed (speed 2, on Bosch kitchen machine)).
  • Shape the dough to a ball and place it in a greased bowl. Turn it over so that it's completely coated. Cover with cling film and then with a damp kitchen towel. Let rise for about 60 minutes at room temperature or until it has doubled in size.
    Hint: If your kitchen is cold, just place the bowl in a cold oven and let it rise.
  • Meanwhile grease and line a 30 cm (11.8 inch) loaf tin with parchment paper
  • After the first rise punch down your dough to release the air. Then divide the dough into 3 equal portions. Fold each portion (while flattening it) into a square. It doesn't have to be perfect. Place the dough portions in the prepared loaf pan with the folded side down. Cover with a damp cloth and let rise for another 30 minutes at room temperature.
  • About 10 minutes before the end of the second rise preheat the oven to 180°C (356 °F). Then bake the bread for about 40 minutes until golden brown After baking let the bread cool down for a few minutes and enjoy..

Did you make this bread recipe with semolina flour? I’d love to hear from you! Simply write a comment and add rating to it.

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