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 lukewarm 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 gentle speed mix until combined and a dough begins to form. The mixture will be very wet at first, this is normal. Mix on medium speed for eight minutes until the dough is smooth and elastic. After 4-5 minutes of kneading, the dough will wrap itself around the hook (as shown) and pull away from the sides of the bowl. 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: At this time, it appears that there are several challenges to making this recipe by hand including a soft dough that is difficult to handle. Therefore, I am committing myself to the process of modifying the hand made version of this recipe. Until then I recommend the use of a stand mixer for this recipe.
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!
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 the semolina flour, all purpose 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. The dough will be very wet at first, this is normal. Mix on medium speed for 8 minutes until the dough is smooth and elastic. After 4-5 minutes of kneading the dough will wrap itself around the hook and pull away from the sides of the bowl. 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: At this time, it appears that there are several challenges to making this recipe by hand including a soft dough that is difficult to handle. Therefore, I am committing myself to the process of modifying the hand made version of this recipe. Until then I recommend the use of a stand mixer for this recipe.
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
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.
Hello Nadia, another question about your recipe. Do you use hulled or un-hulled sesame seeds? Thanks!
Hi Carol, I used hulled sesame seeds. And you’re welcome!
Hello Nadia, thank you for the recipe. I used bread flour in place of the AP, and my dough was very loose, so much so that I had to use loaf pans – I could not form a ball at all, as it was too loose. Do you think it might have been due to using bread flour? Regardless, this bread is delicious, with a nice crumb.
Also, I have a convection oven, myself… Are the temperatures and times given in your recipe for convection or conventional ovens? I will make this again, and tinker a bit with the recipe. Thanks again.
Hello Carol, I have actually never tried using bread flour but I can tell you that with all purpose flour this is, as I mention in my post, a very sticky dough! I’m wondering, would you mind sharing whether you used a mixer or made it by hand? I also do not use a convection oven so indeed all my temperatures and times are based on conventional ovens. I invite you to tinker with the recipe as you mentioned, I always love it when readers adapt my recipes to suit their needs and taste! Thanks for your comment Carol!
Hello Nadia; I did use a stand mixer for this recipe. Again, it’s very tasty, and FYI this bread makes amazing toast. Cheers!
Hi again Carol, thanks for your response. I can imagine it as toast, sounds good to me!
I was wondering a envelope of yeast is 2 1/4 teaspoons and 8 grams is 1.60 teaspoons unless your envelopes are smaller. Is the 8 grams the way to go.
Thank You
John
Hi John, actually just double checked my yeast package and yes in fact it is 8 grams which is what I always use. Good question!
Good morning John, woke up and pursued this further as it was on my mind all night, 8 grams of dry yeast is indeed 2 1/4 tsp, just weighed it out and measured as well this morning. Just wanted to clarify this with you!
Excellent easy recipe that works every time. Stuck in COVID lockdown in Melb Aust and this is my fav bread to make.
Hello Alissa, so glad you enjoy this recipe. Thanks so much for sharing this with me. Be safe!
Grazie Nadia. We were feeling sad this morning as this would have been day 2 of our 4 week sicily holiday, but because of the pandemic we are staying at home in England. We go as a big family group every year and a big feature of our holiday is the 4 loaves of this exact bread that we share and overeat every day. Hope you are well and thanks again for the recipe.
Hello Al, I know exactly how you feel. I too was supposed to be enjoying my Sicilian vacation this summer but alas we’ll have to settle on recreating our favorites here at home. Thank you for your lovely comment and stay well!
I do not have a standing mixer and have made this recipe twice. Each time it came out very well, so I don’t think you need to warn away people who want to make this by hand. Perhaps those who had trouble with what they described as wet and unwieldy dough didn’t measure their ingredients accurately? Using measuring cups is notoriously inaccurate, which is why I first converted each measurement into weight (using conversion charts specific to each ingredient). I used 93 grams of all-purpose flour and 292 grams of semolina flour, and wasn’t shy about adding flour as I kneaded the dough. Thank you for a very nice recipe.
Hi Nadia,
I’m slightly confused — very much a beginner here! LOL — as the recipe says to knead for 8 minutes but then says that after 4 or 5 minutes the dough will come away from the sides and then says it will be sticky and soft and to shape it etc, So, am I correct in thinking that despite it being that way at 4 – 5 minutes you still knead it for another 3 – 4 minutes before going on to the next step? Or, if it is like that at 4 or 5 minutes, it’s okay to go on to the next step immediately without continuing to knead it for the full 8 minutes?
The double milled semolina is unobtainable here, but the coarser sort is available. What do you think of the idea of my running that through my Thermomix to mill it finer?
Also, as cup measurements are used, wouldn’t a cup of ordinary semolina flour actually contain less semolina in weight than would a cup of the finely milled semolina—and wouldn’t that affect the wetness/dryness of the resultant dough?
Hello Jenifer, yes in fact the dough will come away from the sides after 4-5 minutes but I do continue kneading it for the full amount of time. I must say that I have also made the recipe with the slightly coarser semolina flour and the recipe did turn out fine as well! Hope this helps and thanks for stopping by my blog!
The sesame seeds- I have raw sesame seeds- should I toast them before topping the dough? More importantly do I have to? And if you recommend it, how do I toast sesame seeds?
Made this recipe last night(minus the sesame seeds because I had forgotten to purchase them) and it came out great. I will be making it again and doubling it (I’ll let you know how that goes).
Hello Emily, so glad to hear you enjoyed the bread! You definitely do not need to toast the sesame seeds beforehand as they will toast in the oven while baking. Enjoy!
Just made the bread. Came out great. If the dough is sticky, don’t give up, just work it!
Hello Jack, thanks for your comment! Indeed it can be quite sticky but it does come together. Can I ask whether you used a stand mixer or made it by hand? Thanks for your comment!
I’m having trouble proofing with the 1 1/3 cup of water, it’s Luke warm, but the first batch I tried turned in to a gooey mess and had to throw out. Followed ur recipe to a T, now I’m using Caputo and since it’s very expensive, I almost don’t want to attempt this recipe again. Proofed the yeast again and looks like a watery mess. Plz help
Hi Lisa, are you using a stand mixer or by hand please? Also I believe Caputo flour is ‘00’ type flour, am I correct? If so that type has a finer texture, not sure of the results for this bread. I hope I can be of assistance!
OMG – Fabulous! I love semolina bread and this turned out every bit as good as the Italian bakeries here in New York! (I live on Long Island.) Since COVID19 lockdown, my new discovery has been baking bread, this is a proven winner. And it looks professionally done as well. Thanks, stay safe stay healthy!
Hi Nicole, so glad to hear you enjoyed it! This period has definitely motivated many of us to expand our cooking and baking skills and I’m glad to hear it. Thanks for your wonderful feedback and all the best to you and yours!
Hi Nadia,
WOW!! Thank you very much for this great recipe, I am very happy with the results. I will be using this time and time again.
I Just made your Semolina Bread Recipe and OMG! I love the way it’s soft and spongy on the inside and slightly crunchy and chewy on the outside. I am new the whole bread-making thing and even newer to using semolina. I’ll definitely be sharing this with my family and friends.
I do have a few questions though.
When kneading the dough in my stand mixer for the 8 min, is the dough meant to have all come away from the sides of the bowl?
Or is it because the dough is so soft and sticky that it is normal for it not to all come away from the sides like all of the typical bread recipes?
Hello Trish, so glad to hear you enjoyed it! That’s a good question. I recently made the bread again and I can confirm that after 4-5 minutes of kneading in my stand mixer the dough actually wraps itself around the dough hook as it continues kneading and therefore does pull away from the sides of the bowl. You can also see this in one of my photos where I describe the site by step process with images. And although it is indeed quite sticky it is easy to remove from the dough hook in order to shape into a ball. I hope this helps and keep in baking. Stay well!
Thank you very much for your reply, it turned out fabulously. Will be making again soon!
Hi Nadia – I tried this and the dough was super wet and impossible to form. Any thoughts on what happened? I typically weigh my ingredients for pizza doughs as I live in a humid region.
Thanks!
Hi Matt, the dough for this recipe is in fact softer and stickier than most however I am able to shape it into a ball for rising. Hard to tell why yours is so wet and difficult to form. You can definitely stir in a bit more all purpose flour to help it hold together better. How did it turn out?
Attempted this recipe as stated 1 3/4c semolina flour & 3/4c flour . Don’t ask why but it rose double but it is gooey. Do I have the correct amount of flours ?
Hi Joyce, indeed it is a stickier dough than money other breads, but as you observed it does rise. It must be folded and shaped as I pointed out in order for it to retain it’s shape. How did it turn out?
I actually dumped it would not maintain any shape at all
I am going to retry but I may add additional flour
I’m so sorry to hear that Joyce, thanks for you feedback. I hope fir better results next time. All the best to you!
Hi Nadia,
I made a loaf of semolina bread yesterday, from your recipe, and it is excellent! As you can see from the attached photo that it is not perfectly symmetrical; that is due to a mistake that I made making the 13 x 9″ 2/3 fold and the dough stuck to itself. I was unable to unstick it so I settled for a less than perfectly shaped loaf.
IMG_1637.jpg
I have two questions for you: Would it affect the bread adversely if used 100% semolina flour? Could I add more than one teaspoon salt? I think that the bread could use a little more flavor.
BTW I did find the semolina flour that you recommended, but it took forever to get them to ship it as flour is very scarce because of the Covid-19 debacle. I will place another order for it through Amazon today.
Your recipe is put together very well with the step by step instructions with photos. Perfect for a novice like myself.
Warm regards, Stan
Hi Stan, so glad to hear you enjoyed it! Unfortunately I can’t see the photo that you attached. To be honest with you I tried testing this recipe several times with only semolina flour and I could not get it right. The dough was so soft and it would just spread into a strange shape when baking instead of holding together in a decent looking loaf shape. That’s why I added some flour and it make all the difference. You can also definitely add more salt. I was trying to imitate the way they make bread in Italy, the loaves I’ve tasted there usually don’t add much salt. It’s too bad it took you so long to get semolina flour. In my parts it’s available in almost all grocery stores. Also, thank you so much for your comment about my recipe, I try to give as much detail as possible ’cause I know that not everyone has necessarily made bread before. Stay safe Stan!
Can a Stone be use in plan of a pan?
Hi Adriana, that sounds like a great idea! I admit I have not yet tried it myself but I think it would work well. Let me know if you give it a try!
Sure will!! and thank you for replaying.
Any time!
I recently made this for my family around Easter time and it was a real success. Spending last summer in Italy with my young family, we looked forward the daily ritual of buying this bread fresh from the bakery and being served it everywhere you went. I must admit I was missing it. It’s such an authentic recipe that is a good as my Sicilian nonna made when I was growing up. Give it a go you will not be disappointed. Thank you Anna
Hi Concetta, this bread also reminds me of our daily bread buying ritual while we were in Sicily. That is what I was trying to recreate! Thanks for your comment!
I enjoyed this bread so much while visiting Sicily last summer. Your post brought back pleasant memories… Now I can relive the experience at home. 🙂
Hi Frank, this bread definitely takes me back to Sicily! Of course it will never be as good as when I’m eating it there, but we must make do! Thanks for your comment!
I love homemade bread and I love my stand mixer! I can’t wait to try this one. There’s nothing like the smell of bread baking. Thanks Nadia!
Hi Marci, the stand mixer is definitely helpful for making bread. I hope you enjoy it and thanks for stopping by my blog!
I am so excited to see this recipe and anxious to try it very soon. I have been a bread baker most of my life and recently was gifted with an electric bread machine which has made life quite a bit easier for me and my arthritic hands and have been pretty satisfied with the results. I plan to follow your recipe to the letter and maybe later will try using the bread machine to see how it turns out. As much as I appreciate the machine I miss the therapy of making bread from scratch, the smell of it as it rises, the final results, but I am having increasing difficulty these days so the machine has been a boon. Thank you Nadia, always sharing winners and keeping our heritage alive.
Hi Anna, I have never used a bread machine before however if it allows you to enjoy homemade bread, then it is definitely worthwhile. Even though you can’t knead the bread easily, you can still enjoy the wonderful aroma of homemade bread! Please let me know how it turns out in the bread maker if you try. As always, thank you for following me along on this food journey!