📋Semolina Bread With Sesame Seeds (Pane Siciliano)

📋Semolina Bread With Sesame Seeds (Pane Siciliano)

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.

Course Bread

Cuisine Italian

Keyword bread with semolina flour, Semolina bread, Sicilian bread

Prep Time 15

Cook Time 1

Resting time 3

Total Time 4 15

Servings loaf

Calories 1783kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

Instructions

Making the dough with a bread machine

Pour into the bread machine basket the wet ingredients: water and the olive oil
1 tablespoon olive oil, 1 ¼ cup water
Then add the dry ingredients: the flour, the salt, and the yeast
1 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 crust
sesame 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