Our First Semolina Bread Recipe

Posted by
Rate It!
Our First Semolina Bread
Add your photo!
Ingredients
8
Count
Nutrition
657
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Making semolina bread is pretty much like making regular bread. We mixed the yeast and the water and left it covered for few minutes, until it began to bubble. We then added the semolina flour and salt and mixed them in. Next, we gradually added the plain flour, little by little, mixing it in as we added it.
  2. We sprinkled some flour on a wooden surface and began kneading and punching our dough. We must have done it for more than 30 minutes, but 10-15 should be more than enough. Surprisingly, we did not find that working with semolina (this time) was more difficult than working with regular white or wholemeal flours. By the time we finished kneading it, the dough was quite elastic, very smooth and whiter than we were expecting.
  3. We left the dough to rise for about 2 and a half hours, in a covered bowl, in a warmish environment.
  4. Once it doubled in size, we preheated the oven to 180-200C and sprinkled some more semolina on the baking tray. We punched the dough back and shaped it into a loaf, made some diagonal cuts in it, brushed it with a bit of egg, sprinkled lots of sesame seeds and put it in the oven. We baked it until it became golden brown. Because we’ve been making our own bread for quite a while, we can (more or less) tell when it is done, but a ‘toothpick test’ never hurts – just make sure you use a long toothpick that can reach the bottom of the bread. If it comes out clean, the bread is done. There is also the tap-the-bottom-and-if-it-sounds-hollow-it’s-ready method.
  5. Now, while it cools, you can read a few facts about semolina flour. Though it’s mostly used for pasta, it is equally yum in breads. It is very low in saturated fat, cholesterol and sodium. Among others, it is high in protein, has a bit of fiber and is a fairly good source of potassium, magnesium and calcium, with some iron and zinc.
  6. This bread has a particularly delicious taste which really does not resemble any other bread we’ve made! As it was our first semolina bread try, we decided to do it ‘the traditional’ way, with the egg wash. Next time we will skip the egg and add the sesame seeds in the bread. Maybe even add some flax seeds.
  7. More of our recipes here /
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 656.64 Kcal (2749 kJ)
Calories from fat 58.51 Kcal
% Daily Value*
Total Fat 6.5g 10%
Cholesterol 163.68mg 55%
Sodium 167.13mg 7%
Potassium 157.12mg 3%
Total Carbs 126.45g 42%
Dietary Fiber 5.38g 22%
Protein 22.53g 45%
Iron 7.3mg 41%
Calcium 61.3mg 6%
Amount Per 100 g
Calories 133.64 Kcal (560 kJ)
Calories from fat 11.91 Kcal
% Daily Value*
Total Fat 1.32g 10%
Cholesterol 33.31mg 55%
Sodium 34.02mg 7%
Potassium 31.98mg 3%
Total Carbs 25.74g 42%
Dietary Fiber 1.1g 22%
Protein 4.58g 45%
Iron 1.5mg 41%
Calcium 12.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top