Semolina Bread with Sesame Seeds

Semolina bread with sesame seeds is quite typical of Sicily. This bread has a crusty exterior, a pale yellow interior due to the use of semolina flour and is topped with sesame seeds giving it a wonderful crunch and nutty flavor!

Semolina bread with sesame seeds is commonly found in Sicily.  In recent trips there, I enjoyed this rustic, hearty country style bread. Made with mostly semolina flour, this bread has a crumb which is much more dense than your typical loaf.  It definitely gives you something to sink your teeth into!

I’ve been working on this bread recipe for almost a year now.  I have tried several times to make it with only semolina flour however I was not satisfied with the texture.  However, I have finally found a combination of mostly semolina flour and some all purpose white flour that, in my opinion, comes close to the bread I enjoyed during my travels!

What is semolina flour?

Semolina flour is made from durum wheat and this is the same type of flour used for making dried pasta. The semolina I used is a double milled flour (much finer texture) referred to as farina di semola rimacinata in Sicily.  I actually found this product imported from Italy at my local grocery store and found that Amazon also sells it.  Here’s a link for that flour:

I have, however, made this bread with regular semolina flour usually located in the same aisle as other types of flour in the grocery store. This flour also works well for this recipe. 

What makes this bread so typical of Sicily: 

• • The use of double milled semolina flour.   
  • Sesame seeds sprinkled on the bread adding a wonderful nutty flavor and crunch to the bread which I find particularly satisfying.  
  • The elongated shape of this bread, often referred to as a filone.

How to make Semolina Bread with Sesame Seeds:

Begin by proofing your yeast: heat water until tepid and place in a small bowl.  Stir in honey until it dissolves. Add an envelope of instant yeast (8 grams), stir gently and let sit until foamy, about ten minutes.

Meanwhile, add semolina, all purpose white flour and salt in the bowl of your stand mixer.  Mix until combined. Pour in the yeast mixture and on gently speed mix until combined and a dough begins to form.  Mix on medium speed for eight minutes until the dough is smooth and elastic. The dough will be slightly sticky and soft.

Shape into a ball. Transfer to a greased bowl, cover with plastic wrap and place in a warm area, free from draft until it doubles in bulk, about two hours.

If you do not have a stand mixer: stir the flours and salt in a large bowl. Make a well in the centre and pour in the yeast mixture.  Use a wooden spoon to gradually incorporate the flour into the yeast mixture.  Stir until a raggedy dough is formed.  Transfer to a lightly floured surface and knead for about ten minutes until the dough is smooth and elastic.  Transfer to a greased bowl as above.

Shape the dough: after two hours have passed, transfer the dough to a lightly floured work surface.  Punch down the dough and using your finger tips, flatten the dough into a rectangle, about 13 x 9 inches.

Fold the long edge of the dough 2/3 of the way toward the center of the rectangle, as shown. 

Fold the other long edge over the the first fold, as shown. Tuck in the ends by making a small fold toward the interior of the bread in order to seal the ends. 

Turn the dough over and carefully lift onto a parchment paper covered baking sheet.  

Lightly brush the surface with water and top with sesame seeds.  Use a sharp knife to make four or five horizontal slits on the dough. Cover with a clean tea towel and let rest for thirty minutes.

Meanwhile, preheat oven to 425F and place a pan of water on the bottom rack of your oven.  Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.

Transfer to a wire rack and allow it to cool completely before slicing it. 

Tips and suggestions for making Semolina Bread with Sesame Seeds: 

• If you can not find double milled semolina flour in your grocery store, regular semolina flour will work as well.
• The dough for this bread will be slightly sticky and softer than most other bread dough. This is normal, do not add extra flour.
• Place a pan of water on the lower rack of the oven while baking to give the bread a crusty exterior. 
• Wait until the bread has cooled completely before slicing it. 
• Store the bread well sealed at room temperature for up to three days.
• Freeze the bread in a freezer bag for up to a month. 
• I enjoy using this bread to make bruschetta. It is also perfect with one of my favorite egg recipes, my dad’s famous fried tomatoes with eggs!

Is there anything better than the scent of fresh bread baking in your home?  Now you can make your own hearty, country style Semolina Bread with Sesame Seeds for your family!  Let me know how much you enjoy it by tagging me with your bread photos with @mangiabedda or #mangiabedda on Facebook or Instagram.  Buon appetito!

Semolina Bread with Sesame Seeds

Semolina bread with sesame seeds is quite typical of Sicily. This bread has a crusty exterior, a pale yellow interior due to the use of semolina flour and is topped with sesame seeds giving it a wonderful crunch and nutty flavor!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes

Resting time: 2 hours 30 minutes

Course: Bread

Cuisine: Sicilian-Italian

Keyword: semolina bread with sesame seeds, Sicilian bread, bread topped with sesame seeds

Servings: 1 loaf

Calories: 1568kcal

Author: Nadia Fazio

Ingredients

• 1 envelope dry yeast (8 grams)
• 1 1/3 cups water
• 2 tsp honey
• 1 3/4 cups durum semolina flour
• 3/4 cups all purpose flour
• 1 tsp salt
• 2 tbsp sesame seeds

Instructions

For the dough:

• Begin by proofing your yeast: heat water until tepid and place in a small bowl.  Stir in honey until it dissolves. Add an envelope of instant yeast (8 grams), stir gently and let sit until foamy, about 10 minutes.
• Meanwhile, add flour and salt in the bowl of your stand mixer.  Mix until combined. Pour in the yeast mixture and on gently speed mix until combined and a dough begins to form.  Mix on medium speed for 8 minutes until the dough is smooth and elastic.  Transfer to a greased bowl, cover with plastic wrap and place in a warm area, free from draft until it doubles in bulk, about two hours.
• If you do not have a stand mixer: stir the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture.  Use a wooden spoon to gradually incorporate the flour into the yeast mixture.  Stir until a raggedy dough is formed.  Transfer to a lightly floured clean surface and knead for about ten minutes until the dough is smooth and elastic.  Transfer to a greased bowl as above.

To shape the dough:

• After two hours has passed, transfer the dough to a lightly floured work surface.  Punch down the dough and using your finger tips, flatten the dough into a rectangle, about 13 x 9 inches.
• Fold the long edge of the dough 2/3 of the way toward the center of the rectangle. Fold the other long edge over the the first fold.. Tuck in the ends by making a small fold toward the interior of the bread in order to seal the ends. 
• Turn the dough over and carefully lift onto a parchment paper covered baking sheet, seam side down.
• Lightly brush the surface with water and top with sesame seeds.  Use a sharp knife to make three or four horizontal cuts on the dough. Cover with a clean tea towel and let rest for thirty minutes.

To bake:

• Meanwhile, preheat oven to 425F and place a pan of water on the bottom rack of your oven.  Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.

  Transfer to a wire rack and allow it to cool completely before slicing it. 

Notes

 

• If you can not find double milled semolina flour in your grocery store, regular semolina flour will work as well.
• The dough for this bread will be slightly sticky and softer than most other bread dough. This is normal, do not add extra flour.
• Place a pan of water on the lower rack of the oven while baking to give the bread a crusty exterior. 
• Wait until the bread has cooled completely before slicing it. 
• Store the bread well sealed at room temperature for up to three days.
• Freeze the bread in a freezer bag for up to a month. 

Nutrition

Calories: 1568kcal | Carbohydrates: 304g | Protein: 53g | Fat: 13g | Saturated Fat: 2g | Sodium: 2353mg | Potassium: 798mg | Fiber: 18g | Sugar: 12g | Calcium: 240mg | Iron: 20mg

Tried this recipe?@mangiabedda or #mangiabedda

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.