Semolina Bread
Semolina bread is one of my favorite Italian breads. A light crumb and a crunchy crust make this the ideal bread for toasting or making sandwiches with. I'll give you step by step visual instructions on how to make the perfect loaf of semolina bread.
Ingredients
To Make The Sponge
- 2 cups flour
- 2 ¼ teaspoons (1 packet) active dried yeast
- 1½ cups lukewarm filtered water
For The Semolina Bread Dough
- 1 cup semolina flour
- ½ cup + 3 tablespoons flour
- 2½ tablespoons olive oil
- 1 teaspoon salt
Instructions
- To make the sponge combine the flour and yeast in a large mixing bowl. Add the warm water and stir to combine. Cover the bowl and set aside for at least 1 hour. You can leave the sponge overnight if you wish.
- Stir the sponge until it has deflated. Add the semolina flour, all purpose flour, olive oil and salt. In the bowl of a stand mixer, using the dough hook, mix for 6-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10 minutes.
- Transfer the dough to a large oiled mixing bowl. Cover and allow the dough to rise for 1 hour.
- Punch your dough down with your first and turn it out onto a lightly floured surface. Pat the dough out into a rectangle. With the long end of the dough facing you begin tightly rolling the dough. With each rotation tuck the ends in and pinch the roll into the dough. Pull the sides in and seal them with your finger. Continue doing this until the the dough has been rolled into a baguette shaped loaf. Pinch the final seam and smooth it out with your finger.
- Transfer the dough to a parchment lined baking sheet. Cover and allow to rise for 1 hour.
- Preheat the oven to 400° F (200° C). Line a baking tray with parchment paper.
- Using a sharp knife or razor, score the dough on the diagonal three times. Brush with water. Sprinkle with (optional) sesame seed or poppy seeds. Transfer to the oven and bake for 35-40 minutes.
Notes
- Store leftover semolina bread in an airtight bag at room temperature for up to 3 days.
- To freeze semolina bread, wrap each slice individually in two layers of plastic wrap and transfer to a freezer bag. Semolina bread can be frozen for up to 3 months. Defrost in the fridge and reheat in the toaster or oven.
Nutrition
Calories: 204kcalCarbohydrates: 37gProtein: 6gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 195mgPotassium: 72mgFiber: 2gSugar: 0.1gVitamin C: 0.003mgCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!