Low Fat Semolina Bread
Discover the wholesome simplicity of Low Fat Semolina Bread, a lighter twist on the classic loaf that combines rich semolina flour with all-purpose flour for a perfectly balanced texture. This recipe is ideal for health-conscious bakers seeking a low-fat option without compromising on flavor and quality. With just a handful of pantry staples—active dry yeast, sugar, and salt—this bread offers a delightful golden crust and soft, airy interior that pairs beautifully with any meal. Using a steam-enhanced baking method for a professional finish, it’s easy enough for beginners yet rewarding for seasoned enthusiasts. Perfect for sandwiches, soups, or as a standalone snack, this fresh and flavorful bread recipe will become a household favorite in no time.
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Recipe Information
Ingredients
- 300 grams Semolina flour
- 200 grams All-purpose flour
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 10 grams Salt
- 10 grams Sugar
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let the mixture sit for about 5-10 minutes until it becomes frothy.
Add the semolina flour, all-purpose flour, and salt to the yeast mixture. Mix together using a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for approximately 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to remove any air bubbles. Turn it out onto a lightly floured surface and shape it into a round or oval loaf.
Place the shaped dough onto a baking sheet lined with parchment paper. Cover it again with the towel or plastic wrap and let it rise for another 30 minutes.
Preheat your oven to 220°C (430°F) about 20 minutes before baking, and place a small oven-safe dish of water at the bottom of the oven to create steam.
Once the loaf has completed its second rise, use a sharp knife to slash the top of the bread in your desired pattern to allow for even expansion during baking.
Place the bread into the oven and bake for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 11.6 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 914 mg | 19% | |
*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.
