Homemade semolina bread, very quick thanks to the use of yeast and shaping into buns that allows baking in just 20 minutes, without added fats. You might find yourself without bread at home or with little of it, so you can choose to prepare it easily and quickly at home with very few ingredients. In this recipe, I use all semolina flour which allows you to make buns that are crispy on the outside but soft and full of crumb on the inside. It’s suitable for accompanying your dishes but also perfect for being stuffed, making it a very versatile homemade bread.
I often use sourdough which allows me to make highly digestible recipes like this one but it requires long rising times. Therefore, this time I want to propose this bread made with the fantastic yeast, which also is rich in many nutritional properties.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 16 buns
- Cooking methods: Oven
- Cuisine: Italian
- Energy 170.77 (Kcal)
- Carbohydrates 34.37 (g) of which sugars 0.26 (g)
- Proteins 7.04 (g)
- Fat 1.82 (g) of which saturated 0.32 (g)of which unsaturated 0.67 (g)
- Fibers 0.29 (g)
- Sodium 197.35 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients for this homemade bread are few, simple, and without added fats.
- 6 cups re-milled durum wheat semolina flour
- 1 1/2 cups water
- 2/3 oz fresh yeast
- 1 1/2 tsp salt
- 3/4 tsp sugar
- 2 tsp extra virgin olive oil (to oil the bowl)
Tools
To knead, I use the stand mixer which allows you to work the dough better. This post contains affiliate links.
- 1 Stand Mixer Howork
- 1 Bowl
- 1 Metal Scraper
- Plastic Wrap
- Parchment Paper
Dough Steps
The dough is very simple using the stand mixer, and it will only take a few minutes of work.
Place in the stand mixer with the flat beater, the semolina flour, salt, sugar, crumbled yeast, and start mixing at low speed, adding all the water little by little. When the dough begins to harden, change to the dough hook and knead until you get a smooth, homogeneous dough.
Remove the dough from the mixer, form a ball, and let it rise in an oiled bowl, covering well with plastic wrap to prevent air from entering, which would dry the surface of the dough and ruin the leavening. Place the bowl in a place protected from drafts; I always suggest the oven turned off.
When the dough has doubled, after about an hour, bring it to a floured work surface, shape into a loaf with circular movements from which you’ll cut your buns with the scraper or a knife.
Place the buns on an oven tray covered with parchment paper, cover the buns with a cloth, and let rest for another 30 minutes. At the end of leavening, they will be soft as in the photo. Now you can bake your buns in a preheated oven at 430°F for about 20 minutes, or until golden brown.
Your buns are now ready to be enjoyed, accompanying your favorite dishes, or you can stuff them. They will be crispy on the outside and full of soft crumb on the inside.
In the video, you can see the entire process from kneading to baking.
Advice
I recommend letting your dough rise in a draft-free place to maintain a warm climate, breaking your dough into buns weighing about 2 1/2 oz each for even and quick cooking, and finally consuming the buns on the same day to maintain their fragrance. Otherwise, you can easily freeze them and have them ready for any occasion.
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