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SEMOLINA SESAME SEED BREAD

A delicious bread with a crispy crust and a soft airy crumb. Perfect for sandwiches or enjoy it toasted with butter and jam.
5 from 14 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 3 hrs 20 mins
Course Breakfast, Side Dish
Cuisine Italian

Ingredients
  

  • 2 cups semolina
  • 1 cup plain flour
  • tsp instant active dry yeast
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 cup warm water
  • 2 tbsp sesame seeds
  • extra flour for dusting
  • extra olive oil for greasing

Instructions
 

  • Mix semolina, flour, salt and yeast in a big bowl.
  • Rub the olive oil into the flour.
  • Add the honey to the warm water and mix well.
  • Add the honey water to the flour mixture. Bring everything together into a dough.
  • Let the dough rest for 5 minutes.
  • Dust the worktop with flour.
  • Remove the dough from the bowl on the floured worktop.
  • Knead the flour using the heel of your hand, push it down and out and fold. Repeat this action of kneading for 10 minutes till you have a smooth dough. The dough may stick a little to your hands which is fine as long as you're able to knead it. If its too sticky rub a bit of olive oil and knead.
  • If you're using your dough kneading machine then knead the dough for 5-7 mins.
  • Grease a bowl with olive oil.
  • Shape the dough into a tight ball. Rub oil over it. Place it in the prepared bowl.
  • Cover the bowl with a lid, plate or damp towel and place it in a warm place. Let the dough ferment for 1hr 30 minutes or till its double in size.
  • Dust the worktop with flour. Remove the fermented dough from the bowl.
  • Pat the dough into a rough rectangle about 12"X9".
  • Fold the top ⅓ towards the middle. Fold the bottom half over it. Pinch the seams to seal.
  • Give a tiny fold at both the sides and pinch the seams to seal.
  • Grease a baking tray with olive oil. Place the shaped dough on the prepared tray.
  • Brush the top with some water. Sprinkle the sesame seeds over the top.
  • Using a sharp knife make about 4-5 diagonal slashes.
  • Cover the bread with a damp tea towel and allow the dough to rise for 45 minutes or till its nearly double the size.
  • Place a tray of water on the bottom part of the oven.
  • Preheat the oven to 180°C.
  • Place the fermented dough in the oven and bake for 30-45 minutes or till the top is golden brown.
  • Remove the bread from the oven, tap the bottom of the bread. If it sounds hollow then the bread is done.
  • Place the bread on a wire rack and allow it to cool completely before slicing.
  • Use it to make sandwiches or serve toasted or untoasted with jam and butter.

Tips:

  • Shape the bread whichever way you prefer, round, like a baguette or place it in a loaf tin.
  • When you add the water to the flour and mix it, it will be a shaggy dough. Allow the dough to rest as the semolina will soak in the water. Then it will be easier to knead it.
  • For a softer crust, don't place the water tray at the bottom of the oven.
  • Can add other seeds of your choice as topping.
Keyword baked, bread, semolina, vegetarian