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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 minutes (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
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 minutes (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.