Semolina bread is a type of Italian bread known for its unique, coarse texture and nutty flavor that has captured the hearts of bread enthusiasts worldwide. This bread is made using semolina flour derived from durum wheat. The flour's golden yellow color contributes to the bread's appealing appearance and imparts its deliciously distinct taste.
Among the various types of semolina bread, this Pane Siciliano is particularly popular.
This classic Sicilian bread stands out due to its crunchy crust and its sesame seed-covered topping.
It pairs perfectly with a wide array of Italian cheeses, salami, and sausages.
The coarse texture of the semolina flour gives homemade Semolina bread a rustic feel, making it a favorite addition to many dinner tables.
The interior texture, or crumb, is tender and light, with a slight chewiness that satisfies every bite.
The sturdy structure of this crusty bread makes it perfect for sandwich-making, soups, and salads, or even as a platform for delectable French toast.
When attempting a semolina bread recipe at home, you'll find that the process of crafting this crusty, flavorful homemade bread is more straightforward than you might expect.
For more Italian bread you can check: Friselle Pugliesi, milk bread rolls panini al latte, Maritozzi Romani, flat bread Piadine, Cheese bread Crescia
Ingredients
You'll need a few essential ingredients to make this delicious Italian semolina bread.
You can use durum wheat flour or whole wheat flour.
This recipe, I have used the latter one since I bought it to make Friselle.
- Durum wheat semolina or Durum whole wheat semolina
- Salt
- Olive oil
- Warm water
- Active dry yeast, instant yeast or fresh yeast
- Optional: Sesame seeds for topping decoration
Find the measurements in the recipe card
Equipment
Before beginning, it's important to have the necessary equipment.
A stand mixer with a dough hook attachment will make the mixing and kneading process much smoother, which is essential for achieving the proper gluten development in your semolina bread.
A bread machine is a great alternative for those looking for a more hands-off approach to semolina bread-making.
You can use a baking sheet on a regular oven pan, pizza stone, or Dutch oven for baking your bread.
Instructions
Making the dough with a bread machine
- Pour into the bread machine basket the wet ingredients: water and the olive oil
- Then add the dry ingredients: the flour, the salt, and the yeast
- Set the bread machine to the program to only make the dough (not cooking it)
- It will take about one and a half hour
Preparing the dough with a stand mixer
- Combine all the ingredients in the bowl of your stand mixer, and form a shaggy dough.
- Proceed to knead the dough with a dough hook for at least 5-10 minutes until the dough becomes smooth and elastic.
- Place the dough into a large bowl, cover it with plastic wrap, and let it rest in a warm place. Bulk fermentation should last for about 2-2½ hours when at room temperature
Hint: kneading helps develop gluten, which is essential for the elasticity and structure of the bread.
Proofing and Shaping
For the final proofing, begin by dividing the bread dough into desired portions and shaping them into loaves.
Braid-shaped loaves are traditional for semolina bread, but you may experiment with different shapes to suit your preferences.
- Turn the dough out onto a lightly floured surface
- Divide the dough into 3 portions
- Roll each portion into a long, thin strand
- Ensure the strands are evenly thick throughout their length
- Lay the strands next to each other horizontally over a baking sheet or parchment paper
- Pinch the three strands together at one end to secure them.
- Start braiding the dough by crossing the right strand over the center strand (the right strand becomes the center one), then cross the left strand over the center strand (the left strand becomes the center one). Repeat this process, alternating sides, until you reach the other end.
- Once you've completed the braid, pinch the ends together to seal them and prevent the braid from coming apart during baking.
- Cover and let the dough rise for another hour.
- Drizzle some water over the top and sprinkle with some sesame seeds. The water will make a crispy crust
Hint: A proofing basket can be a helpful tool for maintaining the loaf's shape during this stage.
Baking the Bread
- Preheat your oven to 480°F - 250 C
- Place your bread in the oven, sliding the dough on the parchment paper onto a preheated baking stone or Dutch oven
- Bake the bread for 15 minutes at 480 F – 250 C, then lower the temperature to 390 F - 200 C and bake for another 15 minutes
- Bake for 8 more minutes at 320 F - 160 C with the door of the oven slightly open
- Once the bread is golden brown, carefully remove it from the oven and cool it on a wire rack.
Cooling and Storing
When you've finished baking your semolina bread, it's crucial to let it cool correctly before slicing and storing.
Place the freshly baked loaf on a wire rack to allow air to circulate and cool the bread evenly.
This also prevents the crust from getting soggy due to condensation.
Wait until the bread has cooled down to room temperature before you consider slicing it.
This allows the flavors to develop and the texture to firm up, giving you the best experience when you finally enjoy your creation.
When it comes to storing your semolina bread, you have a few options depending on how long you plan to keep it.
If you're going to consume the bread within 2-3 days, it's best to store it at room temperature in a breadbox or an airtight container.
Remember not to refrigerate your bread, as this can cause it to dry out and become stale faster.
Freezing
For longer-term storage, consider freezing your semolina bread.
Wrap the loaf tightly in plastic wrap or aluminum foil to prevent any freezer burn, and place it in a zip-lock bag or airtight container before storing it in the freezer.
It's best to freeze the bread in smaller portions, so you can thaw only what you need when you're ready to enjoy it.
When you're ready to eat your frozen semolina bread, remove it from the freezer and allow it to thaw at room temperature.
Avoid using a microwave to defrost the bread, as this can result in an uneven texture.
Once the bread has thawed, you can refresh it by gently warming it in a preheated oven at a low temperature for a few minutes.
Variations
As for variations, you could add some cheese to your Semolina bread, like Parmesan, for a delightful twist.
Incorporating cheese will add a burst of flavor and create a deliciously oozy texture when the bread is fresh from the oven.
Another great tip when baking Pane Siciliano is to coat the bread's crust with sesame seeds.
These tiny seeds add a delightful crunch and a subtle nutty flavor, enhancing the overall taste of your loaf.
You can use a Dutch oven or other heavy, lidded pot to achieve an extra crisp crust while baking the bread.
Don't forget that you can play around with shapes and servings.
Semolina bread can be made into large round loaves, smaller round loaves, or small rolls.
What is Semolina?
Semolina is a coarse flour made from durum wheat, which is the hardest type of wheat available.
Due to its high protein and carbohydrate content, it is commonly used in various dishes around the world.
The yellow color of semolina flour comes from the high concentration of carotenoids present in durum wheat.
When it comes to nutrition, semolina flour is rich in B vitamins, providing your body with the necessary energy for overall function and maintaining a healthy nervous system.
Fine semolina flour is widely utilized in Southern Italy, giving rise to various types of semolina bread.
Some examples include Pane Di Altamura and Friselle from Puglia, Pane Calabrese, and Sicilian Semolina bread.
Semolina flour is the go-to flour for making pasta, as it gives the perfect texture and elasticity for a delightful experience.
Apart from semolina flour used in pasta and bread, coarse semolina (not flour), similar to Polenta, is used in a variety of culinary applications.
Couscous is a popular dish made from semolina and is a staple in many parts of Africa and around the globe.
Coarse Semolina (not flour) is also used in dishes similar to polenta in Italy.
You can find cooked coarse semolina (not flour) sold in tubes.
It is sliced, then fried or baked to make Gnocchi alla Romana to serve as a side dish for stews or ragu.
For more bread recipes
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📋Semolina Bread With Sesame Seeds (Pane Siciliano)
Ingredients
- 1 lb Durum Whole Wheat Semolina semola di grano duro
- 1 ¼ cup water
- 2 tablespoon yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- sesame seeds
Instructions
Making the dough with a bread machine
- Pour into the bread machine basket the wet ingredients: water and the olive oil1 tablespoon olive oil, 1 ¼ cup water
- Then add the dry ingredients: the flour, the salt, and the yeast1 lb Durum Whole Wheat Semolina, 2 tablespoon yeast, 1 teaspoon salt
- Set the bread machine to the program to only make the dough (not cooking it)
- It will take about one and a half hour
Preparing the dough with a stand mixer
- Combine all the ingredients in the bowl of your stand mixer, and form a shaggy dough.1 lb Durum Whole Wheat Semolina, 1 ¼ cup water, 2 tablespoon yeast, 1 teaspoon salt, 1 tablespoon olive oil
- Proceed to knead the dough with a dough hook for at least 5-10 minutes until the dough becomes smooth and elastic.
- Place the dough into a large bowl, cover it with plastic wrap, and let it rest in a warm place. Bulk fermentation should last for about 2-2½ hours when at room temperature
Proofing and Shaping
- Turn the dough out onto a lightly floured surface
- Divide the dough into 3 portions
- Roll each portion into a long, thin strand
- Ensure the strands are evenly thick throughout their length
- Lay the strands next to each other horizontally over a baking sheet or parchment paper
- Pinch the three strands together at one end to secure them
- Start braiding the dough by crossing the right strand over the center strand (the right strand becomes the center one), then cross the left strand over the center strand (the left strand becomes the center one). Repeat this process, alternating sides, until you reach the other end.
- Once you've completed the braid, pinch the ends together to seal them and prevent the braid from coming apart during baking.
- Cover and let the dough rise for another hour
- Drizzle some water over the top and sprinkle with some sesame seeds. The water will make a crispy crustsesame seeds
Baking the Bread
- Preheat your oven to 480°F - 250 C
- Place your bread in the oven, sliding the dough on the parchment paper onto a preheated baking stone or Dutch oven
- Bake the bread for 15 minutes at 480 F – 250 C, then lower the temperature to 390 F - 200 C and bake for another 15 minutes
- Bake for 8 more minutes at 320 F - 160 C with the door of the oven slightly open
- Once the bread is golden brown, carefully remove it from the oven and cool it on a wire rack.
Video
Notes
Storage
If you're going to consume the bread within 2-3 days, it's best to store it at room temperature in a breadbox or an airtight container. Remember not to refrigerate your bread, as this can cause it to dry out and become stale faster. For longer-term storage, consider freezing your semolina bread. Wrap the loaf tightly in plastic wrap or aluminum foil to prevent any freezer burn, and place it in a zip-lock bag or airtight container before storing it in the freezer. It's best to freeze the bread in smaller portions, so you can thaw only what you need when you're ready to enjoy it. When you're ready to eat your frozen semolina bread, remove it from the freezer and allow it to thaw at room temperature. Avoid using a microwave to defrost the bread, as this can result in an uneven texture. Once the bread has thawed, you can refresh it by gently warming it in a preheated oven at a low temperature for a few minutes.Nutrition
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