Semolina flour bread is one of my favorites. The smell already reminds me of my childhood, the ancient flavors. For me, semolina flour bread is the bread par excellence. The bread available in stores today, especially abroad, made of refined flours or soft wheat flour, isn’t for me. I prefer rustic bread, and let’s not underestimate semolina flour, made with durum wheat, which provides a longer sense of satiety due to its low glycemic index, thus avoiding the glycemic spikes that occur when consuming soft wheat flour. But now let’s see how to prepare it in the following recipe.
- Difficulty: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
Ingredients
- 26.46 oz semolina flour
- 8.82 oz all-purpose flour
- 2.54 cups water (warm)
- 0.35 oz salt
- 1 tbsp extra virgin olive oil
- 0.42 oz fresh yeast
- to taste sesame seeds
Tools
- 1 Stand mixer
Steps
I want to mention that semolina flour does not have the consistency of all-purpose flour, this is also true for the dough as the result will be less elastic than the usual doughs you might be used to preparing. Start your semolina flour bread preparation by dissolving the yeast in a glass with warm water. If you like, you can add half a teaspoon of sugar, but it’s not necessary. At this point, add 2 teaspoons of flour and mix well until you get a sort of batter. Cover and let rest for about 5 minutes. If you decide to use the stand mixer, pour the flour into the bowl, attach the dough hook, and start by adding the batter you prepared with a little water. Turn on the stand mixer at medium speed and gradually add the water, and finally the salt and oil, until all the liquids are incorporated. If you decide to knead by hand, proceed by adding the liquids and salt a little at a time.
At this point, cover the bowl with a cloth, place it in a dry location, and let it rise until it doubles, it will take at least 4-5 hours. After this time, turn on the oven to 392°F, and form loaves; I made 3 each weighing about 14 oz. In the meantime, place a bowl with water at the bottom of the oven. Place the semolina flour bread loaves on a baking tray lined with parchment paper, make small cuts on the bread, and brush the loaves with water and sprinkle with sesame seeds. Bake for approximately 20 minutes, depending on your oven’s power, it may take a few more minutes.
Then enjoy your bread still warm, perhaps with a drizzle of extra virgin olive oil, salt, pepper, and oregano. Enjoy your meal.
If you like making HOMEMADE BREAD, take a look at MY RECIPES.
Saby advises…
Semolina flour bread keeps well for 2-3 days, just wrap it in a cloth and store it in a paper bag. It is also suitable for freezing.
