The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pure semolina?

JeremyCherfas's picture

Pure semolina?

I've let myself run out of white bread flour, although I have plenty of soft flour, semolina, rye and wholewheat.

I'll try the 100% semolina sandwich loaf, and I just thought I'd check in here to see if anyone has any favourite recipes that use lots of semolina, or even 100% until my Manitoba arrives.



MarieH's picture

Semolina Bread

This 100% semolina bread is light golden in color with a fine, delicate texture that has a faint lemon smell. It is adapted from on old KAF recipe.

1 1/2 cups lukewarm water
2 tablespoons soft butter
2 tablespoons nonfat dry milk
1 teaspoon salt
3 cups semolina flour

1 tablespoon instant yeast

Combine all ingredients and follow your favorite mixing method to create a smooth, supple dough. Set the dough in a greased bowl, cover, and let rise until doubled in bulk, about 1 1/2 hours or more.

Turn the dough out onto a lightly floured surface and shape it into a loaf. Place it into a greased 5 x 10-inch bread pan. Cover and let rise until one inch over the top of the pan, about 50 minutes. This bread has tremendous oven spring so don't over proof.

Bake in a preheated 350°F oven for 40 minutes, or until bread is a light golden brown and reaches 190 degrees internal temperature. Turn the loaf out and let it cool on a rack. Let cool thoroughly before slicing.