My boyfriend and I always look forward to our weekends together since we don’t get to see each other much during the week. Especially when we turn them into all out cooking weekends. We both absolutely love semolina bread, an Italian bread made of semolina flour, the same flour used to make pasta. Going to my boyfriend’s family gatherings for the last almost eight years semolina bread is always a staple and part of every holiday meal or special dinners.
This bread is a little more dense than your regular bread but delicious and goes great with salads, pasta or just as accompaniment to a great charcuterie board!
This recipe is a pretty traditional semolina bread recipe. But this time we used the King Arthur Flour recipe which calls for diastatic malt powder. An extra ingredient that helps the bread rise and create a softer texture.
2 1/2 cups semolina flour
1 cup all purpose flour
2 1/4 teaspoon instant yeast
1 1/2 teaspoon salt
1/2 teaspoon diastatic malt powder
1 1/3 cups lukewarm water
2 tablespoons olive oil
For the topping
5 teaspoons sesame seeds
1 egg white whisked with 1 tablespoon cold water
Combine all dough ingredients into fairly stiff dough. About 6 minutes in mixer.
Shape dough into a ball and let rise in covered bowl for about 90 minutes or until rises to double in size.
Once rises to double size, divide dough in half.
Shape each half into a braided roll or ok to leave shape as regular loaves.
Places loaves on greased parchment paper and let them rise another house until nice and plump.
Preheat oven to 350 Fahrenheit
Brush loaves with egg white wash an sprinkle sesame seeds.
Bake loaves for about 25 minutes until they’re golden brown.