Feb 062012

Slices of bread

This is my first time baking bread with semolina…always hear so much about it and finally got the chance to try it out.

If you like crusty crust and soft, and somehow moist and chewy crumb with uneven holes and nutty flavor, you will love this bread. It is so simple…as usual,  I used my bread machine for the sponge and to knead the main dough, but you can easily do it without the machine or use a mixer instead. This recipe was adapted from Bread Making/Bread Experience. I cut the quantity by a third, since I was baking  for only the two of us, but next time making this bread I will sure double it since it is so good.

Before I share the recipe of this delicious bread with you, I am very excited because Simple Recipes has been featured on the Best of the Web hosted by Pocket Change. Please hop to the site to check it out. This site contains lots of reviews and shopping advices for all kind of products, from food items to spas.

Now to the recipe…



½ cup semolina flour
½ cup bread flour
½ cup water
½ teaspoon yeast
¼ teaspoon sugar

Main Dough:

¾ cup semolina flour
¾ cup + 1 tablespoon bread flour
½ cup water or more
1 teaspoon salt
1 tablespoon olive oil
all the sponge above



Place all the ingredients listed on the sponge on the bucket of the bread machine. Set to kneading mode. Once the cycle is over, let the sponge rest for approximately 1 ½ to 2 hours, when the dough is about to collapse.

Main Dough:

Add all of the ingredients listed on the main dough to the bucket with the sponge except for the olive oil, and again set the machine to kneading cycle. Once a soft and even dough has formed, add the olive oil and let the cycle continue until its end, the gluten should have developed.

Remove the dough from the bread machine and place in an oiled bowl and cover with plastic film.

Let the dough ferment for 1 ½ to 2 ½ hours depending on the temperature of the room, until almost triple the initial size. Fold the dough and let it ferment for another 2 hours.

Remove the dough from the bowl on a lightly floured surface. Cover the dough with plastic. Let it rest for about 10 to 20 minutes so the dough relaxes.

Shape the dough by gently stretching until it forms a big rectangle. Fold the ends and flip the dough on a floured parchment paper so the mended side is on the bottom. At this point, I sled the parchment paper on a cookie sheet lined with silicone mat (I thought that if the dough were to raise too much it would stick on the silicone mat instead of the cookie sheet, but there was no need, therefore you may skip the silicone mat) and covered the dough with plastic wrap and placed them in the refrigerator overnight.

The next day, remove the dough from the refrigerator and let them warm up to room temperature for about 1 to ½ hour.

Preheat the oven at 475F by placing a baking stone on the middle rack of the oven and a steam pan underneath with water.

Score the loaf and gently spray the top of the loaf with water.

Slide the bread (on the parchment paper) directly onto the baking stone and pour 1 cup of ice in the steam pan. After 30 seconds, spray the walls of the oven with water. Repeat a couple of times.

After 15 minutes, lower the temperature to 450 F. Bake for 20 to 30 minutes. Rotate the bread 180 degrees for even baking.

Remove the loaf to a wire rack and cool completely before slicing.

I hope you enjoy this simple recipe for bread using semolina.

Curiosity Corner Jan 2013
Did you know that semolina flour is derived from durum wheat? It is high in gluten and mainly used for bread and pasta.

Thank you for stopping by Simple Recipes and have a great week!

  78 Responses to “Semolina Bread and “Pocket Change””

  1. Your semolina bread looks perfect! I can just imagine how good it is from those gorgeous pictures.

  2. The bread looks sooo good! I’ve been eating fewer carbs, and looking at your bread really makes me want to have a slice! Or two! 🙂

  3. Wow that bread looks beautiful!

  4. Very impressive! Making bread at home is amazing!

  5. Dear Julianna,

    Although you bread looks awfully fresh and fluffy, I think I would be too nervous to try baking my own bread for fear of it turning out all wrong!

  6. What a perfect looking bread! I haven’t tried baking with semolina flour. After seeing this gorgeous bread, I might just try it!

  7. That bread is absolutely perfect!

  8. the bread looks wonderful, i wld like to give it a go someday!

  9. My family always bought semolina bread from italian shops…can’t wait to try my hand at it!

  10. I can almost smell the yeasty goodness of this bread right off the computer screen. A truly lovely loaf! 😉

  11. Your bread looks perfect. I love the smell of bread baking in the oven.

  12. I am not usually a huge fan of bread, but yours came out looking fantastic. From the photos, it just looks warm and wonderful to eat

  13. The bread looks delicious. Never knew you can use semolina in a bread but I will try it.

  14. I’ve never used semolina flour in a bread-only on the base of a pizza to give it crunch but yours looks fantastic! I should give it a try!

  15. Congratulations Juliana for the featuring! The bread looks delicious and fluffy as always! I love semolina but I have never tried to make bread with it! You gave me lots of ideas! Have a great week!

  16. wow, those pores on the bread look so perfect! never tried semolina bread before.

  17. Your bread looks lovely. I am really trying to take the plunge to make more homemade breads.

  18. I’ve never made semolina bread, Juliana. This looks marvelous. I don’t make nearly the amount of bread I used to when the kids were home.

  19. Hi Juliana, your bread looks amazingly beautiful. Love the air wholes appearance. Hope you’re all well and may all good things coming your way on the year of dragon.

  20. Oh just look at that crumb! Such a beautiful loaf, I too have not bake with semolina before, I must try this one day!

  21. I have had some semolina flour for a while now – wanting to bake bread. This is just the impetus I needed – it looks gorgeous.

  22. Oh and congratulations on being featured – your blog should be featured all over the web.

  23. I’ve never made bread with semolina either. I’ll have to give your recipe a try.

  24. They look so good! Congrats on being featured dear…

  25. Your loaf is splendid! There’s nothing better than homemade bread.



  26. congrats on your feature; how exciting! You absolutely deserve it. 🙂 This bread looks amazing as always. There is nothing better than a fresh loaf.

  27. I just happen to have a bag of semolina flour in my pantry! This looks like such a delicious loaf of bread and I can’t wait to try making some myself. I love the look of the crumb and crust!

  28. I forgot to say, congratulations on being featured on Pocket Change. I’m off to check it out!

  29. congrats on being voted best on the web! 🙂 i’ve seen a lot of bread recipes with semolina. i think if it didn’t have gluten, i would totally be trying it out. the bread looks fabulous! i would love to eat a slice with some good peanut butter. 🙂 have a great week juliana!

  30. Your semolina bread looks bakery-perfect!

  31. Congrats Juliana for Best on the Web. I have yet to bake with semolina flour too, that bread look just like I love it. Have a great week.

  32. Congrats Juliana! and so well deserved recognition for you! This bread looks absolutely perfect. I’ve not used semolina flour in quite awhile and do remember how the texture was so good. This was a nice reminder to purchase some more and try out your recipe!!

  33. Congratulations Juliana, You surely deserve it; your blog is Amazing. I am trying to figure out how to follow you so I get updates of your posts.
    I love to make bread and use my bread machine; you can be sure this is one recipe I am saving. I have never tried baking with semolina. Thank you for your visit.

  34. Juliana, I woud have never thought semolina bread would be my kind of bread 🙂 From what you describe and judging from your wonderful photos this bread is perfect.

  35. Your step-by-step photos are fantastic, especially seeing how the bread develops. Lovely texture, I love holey bread!

  36. Oh, wow, your bread looks bakery perfect!!! So yummy!

  37. Woo hoo! Congratulations Juliana on the feature! =D I love really good bread and this bread is calling my name… Love the texture in the bread, elastic and nice holes and looks perfect to me. If I bake the same bread I’d eat the entire loaf by myself. I’m that crazy about good bread (but thank goodness I can’t bake bread… 😉 ). Oh by the way, thanks for letting me know about which South Bay, and it’ll be nice if I could meet you one day! 🙂

  38. This bread look beautiful! I would love to try baking this bread too.

  39. Congrats on the feature, how exciting! I have leftover semolina flour, I may need to make this soon 🙂 Have a great week Juliana.

  40. That’s a beautiful loaf of bread! I have never eaten semolina bread and I must give it a try one of these days. Have a great week!

  41. wow this bread looks amazing what divine texture I am sure dry mushrooms would work let me know how it goes

  42. Hi Juliana, your bread look extremely good and professional. The texture of the bread is very nice. Have a nice day.

  43. I’ve never made bread using semolina but I like crusty and soft bread so I am in! Congratulations on being featured on Pocket Change!

  44. Congratulations on being featured! I love semolina in bread, yours looks perfect!

  45. Your bread looks perfect! The crust is lovely and the insides looks soft and moist. Congratulations for being featured! Have a nice day!

  46. Juliana…how exciting for you to have been recognized for your great kitchen abilities ;o) Congrats!

    This bread looks wonderful…and yes, the semolina surely rendered it special.

    Thanks for all the enthusiasm you put into bread making 😉

    Ciao for now,

  47. Hi Juliana, I have never made bread with semolina flour, and you’ve given me the inspiration to do so. The loaf looks fantastic—you have a real talent when it comes to bread-baking. Congratulations, too, on getting deserved recognition on Pocket Change!

  48. What beautifully tender and gorgeous bread Juliana!

  49. Good job lady! That is fine looking bread.

  50. Wow this bread looks absolutely fantastic…
    Rich and dense, I am sure this loaf taste divine….

  51. your bread looks soft and fluffy!

  52. CONGRATULATIONS on being featured on Best of the Web! More than well-deserved…especially with your talent! Will go check it out! This semolina bread is perfection – the crumb is extraordinary. I wish I had a slice with butter right now!

  53. Lovey soft, isn’t it. I could almost feel that from your shot!

  54. What a beautiful loaf of crusty bread. I have never seen semolina flour in the stores. Looks like it makes great bread.

  55. Congratulation Juliana. And I am not sure about making my own bread all my attempts have resulted in a brick. So maybe you can send some of these lovely loafs over. Have great week.

  56. Juliana, this semolina bread is perfect, look at those crumbs, so pretty!

  57. After the success from my BwJ loaves, I’m really excited to try your semolina loaves!

  58. I have tons of semolina, need to bake this bread 🙂 Never heard of semolina bread before — this looks so delish!

  59. Looking at your beautiful bread, I want curry now. It will soak up all the curry sauce…mmmm. Love the texture. Thanks very much for sharing.

  60. Congratulations!!!!!
    Gorgeous loaf of crusty bread. Would go sooooo well with a stew or soup.

  61. Looks great! Good with stew or soup.

  62. May I have a slice, please? Looks good!

  63. I’m popping in a bit late here and the bread has not even a crumb left, I imagine 😉
    Fantastic news on the feature – well done! And the bread? Looks lighter than light – it’s a beauty that looks a super recipe to have up your sleeve.

  64. I wish I had a baking stone!

  65. Congratulations! What a well-deserved honor. I love visiting your blog. The pictures and food are always terrific, including this bread. I love my bread machine. I can’t wait to get it out and try this. Have a good weekend. 🙂

  66. CONGRATS!!! well deserved your blog is always brimming with great recipes!! wonderful bread.. have a great weekend!

  67. bread looks wonderful

  68. your bread looks so perfect!

  69. looks like a french bread and this is a compliment !!Pierre

  70. A huge congrats on your feature! The bread looks wonderful and I bet it’s so delicious with semolina!

  71. The way you described the bread is exactly how I like it! Looks delicious Juliana!

  72. Well done on being featured Juliana! The bread looks intriguing. I’ve been making a lot of sourdough lately, must try it with some semolina added.

  73. I love the consistency of the bread, it looks really fluffy and perfect

  74. Have a good week!

  75. Congratulations about Pocket Change. That’s marvelous news and a well deserved honor.

    You’ve got me wishing I was a baker. Maybe in another life. My mother baked bread almost everyday and I grew up thinking everyone at home baked bread. Yours looks perfect.

  76. Your bread looks perfect! And congratulations on your feature, will stop by 🙂

  77. make me hungry 🙂