Semolina Bread

Semolina Bread


  1. Warm water                 300g
  2. Active Yeast                10g
  3. Fine Semolina  flour     500g
  4. Sugar                           15g
  5. Oliver oil                       50g
  6. Sea salt                        10g


  • Because I only have active yeast, I took 30g out of the 300g warm water to mix with the active yeast together. Leave it for 5 to 10 minutes.
  • Put the remaining water into the bread machine first, followed with oil, sugar and the yeast mixture. Then put in the fine semolina flour and sea salt.
  • Set the dough programme to knead and first proof. It should take around one and a half hours.
  • Lightly sprinkle semolina flour on the work top. Use a dough scraper to take the dough out from the bread machine. Tap the dough a few times to release the air out.
  • Cut into two equal portions, roll it into a ball shape and use your palm to roll each one on the table. Cover with a damp tea towel and rest for about 10 to 15 minutes.
  • Prepare a loaf tin, lined with greased paper.
  • Roll the dough into a oval shape Roll from the far end towards to yourself. It looks like a sausage roll. Put it in the loaf tin with the seam underneath. Repeat for the other dough ball.
  • Prepare a baking tray of hot water and place inside the bottom shelf of the oven. Then spray the top of the two doughs with water. Put into the oven (the steam from the hot water will help the dough rise)
  • Proof it for about 30 minutes. With 10 minutes left, take the loaf tin out and preheat the oven to 190C / 170C (fan oven) / 375F / gas mark 5.
  • Brush the top of the dough with milk and bake for 30 to 40 minutes until golden brown. Rotate the loaf tin between upper and lower racks halfway through baking, or until bottoms sound hollow when lightly tapped. Transfer loaves to wire racks to cool.

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