100 Semolina Bread
Discover the delicious simplicity of 100% Semolina Bread, a golden-hued loaf made exclusively from semolina flour for a uniquely tender crumb and subtly sweet, nutty flavor. This homemade bread recipe pairs pantry staples like honey and olive oil with a refined, artisanal touch, resulting in a perfectly soft yet satisfying texture that's ideal for sandwiches, toasting, or enjoying with a drizzle of olive oil. With just a handful of ingredients and straightforward steps—including an irresistible warm rise and perfectly crisp crust—this bread is as approachable as it is versatile. Whether you're a seasoned baker or a novice, this recipe is your gateway to bakery-quality results at home.
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Recipe Information
Ingredients
- 500 grams Semolina flour
- 350 milliliters Water
- 7 grams Active dry yeast
- 10 grams Salt
- 30 grams Honey
- 30 milliliters Olive oil
Instructions
In a large mixing bowl, combine the semolina flour and salt, and stir briefly to distribute the salt evenly.
In a separate smaller bowl or measuring cup, mix the water (at room temperature), active dry yeast, and honey. Stir gently until the yeast is dissolved, and let sit for 5-10 minutes until bubbly.
Create a well in the center of the dry ingredients, and pour in the yeast mixture along with the olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. If it feels too sticky, add a little more semolina flour, 1 tablespoon at a time, but avoid over-flouring.
Place the kneaded dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.
Punch down the dough to release the trapped air, then shape it into a loaf or your preferred shape. Place the shaped dough on a parchment-lined baking sheet or in a greased loaf pan.
Cover the shaped dough loosely and let it rise again for 30-45 minutes until puffed up and nearly doubled in size.
Preheat your oven to 200°C (390°F). If desired, make a few shallow slashes on the surface of the dough using a sharp knife or razor for decorative scoring.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
