semolina bread

You won&#039;t believe how easy it is to make the delicious Greek bread you enjoyed on your trips to Greece or in restaurants. There&#039;s no kneading necessary - just stir together the simple ingredients, leave to rise for 2 to 3 hours, then bake for just 40 minutes in an oven-proof pot. The result is a loaf of bread that&#039;s lightly crunchy on top and unbelievably soft, almost cake-y inside. Enjoy on its own dipped into olive oil or with all your favorite dinners.

Greek Bread (Easy No Knead Recipe)

yeast

water

honey ((substitute

all-purpose flour

semolina

salt

extra virgin olive oil

Put yeast, water and honey in a bowl.

Start by adding the dried yeast into a large mixing bowl. Add the tepid (lukewarm) water and the honey. Stir well.

Add flour, semolina, salt and olive oil and stir until you have a sticky dough.

Add the flour, semolina flour, salt and olive oil. Using a spatula or wooden spoon, stir until everything is combined well and you have a sticky dough. It should be firmer than cake batter but not an actual ball of dough. Add a tablespoon or two more of flour if you think it&#39;s too runny (check the photo above to see what my dough looked like).

Cover and let rise in a warm place for 2-3 hours.

Cover the mixing bowl and place it in a warm place such as your kitchen (in summer), or in the shade outside. If it&#39;s cold in your kitchen, consider warming up the oven for a couple of minutes until slightly warm (but not very warm or hot), then switching it off again. Place the bowl with the dough inside. Let rise for 2 to 3 hours, or until the dough is roughly doubled in size.

Preheat oven to 430F/220C and put pot and lid inside to preheat too.

Now pre-heat the oven to 430F/220C (fan - 445F/230C if not a fan oven). Put your dutch oven or other oven-safe pot into the oven with the lid on so that it heats up as well.

Lay baking paper with flour on work surface.

Lay a large piece of baking paper on your work surface. Sprinkle generously with flour.

Scrape dough onto baking paper and shape into loaf shape with spatula or spoon.

Scrape the sticky dough onto the edge of the baking paper. Using the spatula or wooden spoon, roll it more into the center of the paper so that it gets covered in flour. Then pull the dough up from the edges and into the middle a few times to shape it roughly into a rustic loaf shape.

Lift paper and dough into heated pot and bake for 30 minutes.

Now take the pre-heated pot out of the oven and take the lid off. Pick up the paper with the dough on it and put both into the pre-heated oven-safe pot. Put the lid back on, then bake the bread for around 30 minutes.

Take lid off pot and bake for another 10 minutes.

Then, take the lid off the pot and bake for a further 10 minutes, or until the bread is a lovely golden colour on top.

Let cool for at least an hour before slicing then store in paper for up to 2 days or slice and freeze for 2-3 months.

Take the bread out of the oven and let cool on a cooling rack for at least an hour before slicing. When completely cooled, store wrapped well in paper and at room temperature for 1 to 2 days, or slice into individual slices and freeze in a sealed freezer bag for 2 to 3 months.

Fantastic recipe!  I’ve never made bread before and it was a beautiful rustic loaf, with a fluffy soft centre. I used it as my ‘wow’ piece at a dinner party. Thank you so much.

I love this recipe, so simple and works a treat.   I use corningware but the effect is the same.  The semolina adds such a lovely flavour and texture.

Hello from Virginia 
Could this recipe be made into a baguette?
The bread is delicious. Thanks for sharing the recipe

I followed the measurements, ingredients and very clear instructions… it turned out amazingly delicious bread that was devoured by all.

This delicious bread is the “bomb”. I read through the recipe and marveled at the intricacies of mixing the dough, leaving to rise then baking etc.  I would love to be a coooking goddess like you Helen, alas I’m not. I was determined to make this bread so following your listed ingredients in your order I put them in my bread maker and …. omg 4 hours later …. a yummy loaf, crusty on the outside and airy and soft inside.  Fabulous recipe, many thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1713854883/rcg8tqjdtdyclwcxr9dr.mp4

Quick no-knead Greek bread recipe, otherwise known as Greek village bread or horiatiko psomi. Made with one secret ingredient, this is soft on the inside and crunchy on the outside. You won't believe how easy and delicious it is.

Greek Bread (horiatiko psomi)

This unique bread is everything we want in crusty bread. The golden crust, creamy texture, and amazing flavor make it irresistible! This post has step-by-step images and instructions to guide you. 

Best Semolina Bread

dry yeast

½ cups all-purpose or bread flour

sponge (above)

flour flour

semolina flour

olive oil

Place 1 cup lukewarm water in a mixing bowl and whisk in 1 teaspoon dry yeast.

Stir in 1 ½ cups all-purpose or bread flour, mix lightly and cover the bowl with plastic wrap.

Set the sponge aside to rise at room temperature (draft-free and warm) until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.

To make the sponge:

Have ready a baking sheet lightly dusted with semolina.

Stir the sponge to deflate, and add ½ cup all-purpose or bread flour, ¾ cup semolina flour, 1 to 2 teaspoons salt, and 2 tablespoons olive oil.

Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes to form a smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough onto a lightly floured surface and knead by hand for about 6-7 minutes. See the post above for images and further details.

Transfer the dough to an oiled bowl. Turn the dough, so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.

Turn the risen dough out on the floured work surface.

Press with the palms of your hands to deflate.

Shape the dough into an oval, folding as you would a cinnamon roll, pinching at the seams after each fold, and place tucked side down on the prepared pan and cover with oiled plastic wrap. 

Allow it to rise until doubled in volume, about 1 hour.

About 20 minutes before baking, turn the oven to 400ºF (200ºC).

Sesame seeds on top: this is optional. Lightly dampen the dough on top (carefully, as you don't want to tear or deflate it) and sprinkle the seeds. 

Hold a razor blade or sharp kitchen knife at about a 30º to 45° angle to the loaf, and slash 3 lines.

Bake the loaf for about 35 minutes until well risen, golden brown, and the bottom sounds hollow when tapped. All ovens are different, so if 20 minutes into baking you feel the bread is darkening too much, turn it down to 375°F (190°C) for the rest of the baking.

Remove from oven and cool on a wire rack until able to lift from the baking sheet with a spatula, and wait until completely cooled to cut.

To make the bread:

I made this bread almost nearly to the letter. I didn't have fine ground semolina on hand, but did have coarse ground. So I made this bread with that. It may not have had the rise I was looking for, but the taste is fantastic! It came out with a fine crumb and a good flavor. It has a very mild aftertaste of cream of wheat cereal.

I took this recipe and doubled it. The only thing I did different is I also added one cup of sourdough starter to the recipe.
 instead of 2 cups of tapwater I added one cup of top water, dissolve the yeast added the rest of the ingredients to the sponge and then I added one cup of sourdough starter. It came out amazing.!!!
I also cooked them in Dutch oven 400° until they were lightly browned I wish I could  add a photo!

Excellent recipe! Worked perfectly first time try. Baked the loaf in a Fat Daddios's 7"x4" loaf pan. We wanted sandwich style toast. Kneaded with KA dough hook for ten mins adding only a smidge of bread flour so the dough completely cleared the bowl. Fabulous result baked at 400°F for first ten minutes, then 375°F for another 30 mins or so for internal temp of 206°F.  Next time? Double the recipe!

This recipe is not your typical store bought full of air pockets bread.  It’s a wonderful and dense moist bread. I used half the amount of semolina the second time I made this bread and the result was just as good. Easy to follow recipe. I’ve been making this bread now for the last few weeks. I can’t get enough of it.

Bread is so yummy, great recipe. I make 2 small loaves at least once a week, we keep 1 &amp; give the other 1 away.

I make ALOT of bread and this recipe is probably my favorite!! The crust is fantastic and it makes some of the best toast ever. This is going to be my new go to Italian bread recipe. Great job!

Semolina Bread is made from semolina flour and topped with sesame seeds, making for a crusty and hearty bread, perfect with dinner. Yields 2 loaves.

Semolina Bread Recipe

bread flour

Poolish (from recipe above)

egg (room temperature)

sesame seeds

Stir together flour and yeast in a medium bowl. Stir in water until blended. This dough will be like thick cake batter. Cover with plastic wrap and let sit for at least 1 hour, preferably overnight, in a warm spot (cold oven with only the light on works really well). The dough will have lots of little bubbles and should jiggle

Make the Poolish

To the bowl of a stand mixer, add yeast and lukewarm water. Whisk together to combine and allow to sit for 10 minutes*. Yeast mixture should be foamy at the edges. Using the paddle attachment on the stand mixer, stir in poolish from step 1, olive oil and salt until thoroughly blended. Add semolina flour and bread flour. Stir until combined. Dough will be soft and slightly sticky. Cover and let rest for 20 minutes.

Switch to the dough hook and knead the dough for several minutes until the dough is smooth and elastic, about 7-8 minutes. Place in a large bowl that’s lightly coated in vegetable oil, turning the dough to cover in oil. Cover and let rest in a warm spot for one hour or until a finger gently pressed into the dough does not immediately bounce back. If the dough does bounce back immediately, allow it to rest for a few more minutes, then check again

Make the Dough

Turn the dough out onto a clean work surface. Gently press to deflate dough. Divide in half. Working with each portion separately, shape into a rough rectangle (6 x 9-inches) with the short edge closest to you. Starting with the far edge, roll the dough into a tight log. Repeat with second piece. Cover and let rest for 20 minutes

Pre-Shaping

Flatten the dough again to a rough rectangle (6 x 9-inches) with a long edge toward you this time. Roll into a tight log, pinching to seal. Turn the loaf over and gently roll back and forth to about 14 inches long. Repeat with second loaf. Place loaves side-by-side on a piece of parchment paper set on top of a pizza peel or upside down baking sheet. Leave a few inches of room between the loaves to allow room for rising. Cover and let rise with seam side down for 30 minutes while you preheat the oven

For best baking results, place a baking stone or pizza stone on the middle shelf of the oven and place an empty baking dish on the bottom shelf. Note: do not use a glass baking dish; be sure to use an aluminum baking pan. If you do not have a pizza stone, bake the loaves on the parchment on the overturned baking sheet. Preheat the oven to 475°F for 30 minutes

Final Shaping

Lightly whisk together the egg with the water. Lightly brush the tops of the loaves with the egg wash (you likely will not use all of it) then sprinkle with sesame seeds. Score each loaf with 3 slashes using a sharp knife, blade or lame

Make Egg Wash

Depending on the size of your baking stone, bake 1 or 2 loaves at a time. Gently and carefully slide the parchment paper and loaves onto the pizza stone. Quickly pour one cup of water in the baking pan that’s sitting on the shelf beneath the pizza stone, closing the oven door quickly to prevent the steam from escaping. Bake for 20 to 25 minutes until tops are golden brown and the internal temp is 200°F. Remove from the oven and cool at least one hour on a wire rack before slicing

Bake

Spot on. Follow to a T. My first journey into this type of bread was successful! Mobile version of the page the recipe is on is a bit annoying to use due to adds and such.

I have made this recipe twice and both times have had the same problem.  While the taste is wonderful, the proportions of flour to water seem off.  Or am I doing something wrong?  The dough is so soft that it will not hold its shape and I ended up with loaves that were about 2 inches tall when baked.  The dough rose in the bowl for the first rise but when shaped into loaves, they just spread out, rather than rising up.  The second time I made the recipe, I increased the flour by about a cup but it was still too soft and spread rather than rising.  That is why I only gave it 3stars, even though the flavor is good.  Should I just keep adding flour until the dough will hold its shape?

This is our new favourite bread recipe. It was my first time using semolina and it produced exactly the Italian crusty bread we were craving. The flavour is delicious and the fine soft dense crumb and crusty sesame crust is amazing.  I made one loaf, sort of narrow and baguette-ish and 4 small mini ones to use for meatball subs we made. I tore up some of the crumb from the loaf to use in the panade for the meatballs and it was perfect. I’m so happy with this bread recipe, thank you so much for sharing it.

Just to let you know….I wound up leaving it in the refrigerator for 1.5 days because something came up. Bread turned out amazing anyway and was a big hit!!!

If I leave the poolish in the oven overnight… but want to make the bread late the following day- do I refrigerate the poolish until ready for it? Do I need to let it warm to room temp before mixing into the dough? Thanks

I made 1/2 the semolina bread recipe just to be sure I followed the recipe correctly. It came out perfectly. The taste and texture was exactly what I was looking for. I’ve been baking breads for years but never had the opportunity to make a semolina bread. I would highly recommend this recipe. I can’t wait to make more.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679875789/kuwrdywutkxogrvsvky5.mp4

Semolina Bread is a crusty, hearty loaf of bread. It makes for the perfect addition to your dinner table. This bread recipe is made using semolina flour and is topped with sesame seeds, giving this bread a wonderful flavor.

This is a bread that is similar to ciabatta. Its flavor is enhanced by a long fermentation period, fancy durum flour and leftover mashed potatoes.

Pugliese Bread - An Italian Rustic Loaf

bread flour ((11.25 ounces))

instant yeast ((.055 ounce))

Biga (This is all of the biga you made.)

fancy durum flour ((7 1/2 ounces))

bread flour ((7 1/2 ounces))

salt ((1/4 ounce or 10 grams))

potatoes ((3 ounces))

Biga - Day 1

Stir together the flour and yeast in the food processor bowl using the metal blade. Add all of the 3/4 cup plus 2 tablespoons of the water through the feed tube. Pulse until the dough comes together and is neither too sticky nor too stiff. Continue to pulse until the dough is soft and pliable. This does not take very long.

Lightly oil a bowl with vegetable spray and transfer the dough to the bowl making sure that the entire surface of the dough is coated with oil. Cover the dough with plastic wrap (or shower cap) and ferment at room temperature for 2 to 4 hours -- or until nearly double in size.

Remove the dough from the bowl, knead it lightly to degas, and return to the bowl, covering the bowl with the plastic wrap. Place the bowl in the refrigerator overnight. You can keep this for up to 3 days.

Remove the biga from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or a serrated knife. Spray the dough with vegetable spray and cover with plastic wrap and let sit for 1 hour to take off the chill.

Whisk together the flour, salt, and yeast in the bowl of a stand mixer. Add the biga pieces, mashed potatoes, and 12 to 13 1/2 oz. (1 2/3 cup) water. Measure all of the water out but leave a Tablespoon or 2 in the measuring cup. Using the paddle attachment mix on low speed until the ingredients form a wet, sticky ball. If there is still some loose flour add the rest of the water in the measuring cup and continue to mix.

Switch to the dough hook and mix on medium speed for 4 to 5 minutes, or for as long as it takes to create a smooth, sticky dough. The dough will clear the sides of the bowl but it will stick to the bottom. The dough will be sticky -- the wetter it is, the better the final bread will be.

Sprinkle bread flour on the counter to make a bed.Using a scraper or spatula dipped in water, transfer the dough to the bed of flour and proceed with the stretch-and-fold method. This method entails (A) dusting the top of the dough liberally with flour, patting the dough into a rectangle. Wait 2 minutes for the dough to relax. Coat your hands with flour and (B) lift the dough from each end, stretching it to twice its size. (C) Fold the dough over itself, letter style to return to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.

Let it rest for 30 minutes. Repeat the stretch-and-fold method and again mist with spray oil, dust with flour, and cover. (Each time you repeat this process, the dough will become stronger, more elastic, and less sticky.)

Lightly oil a large mixing bowl. For the third time, repeat the stretch-and-fold technique. Transfer the dough to the bowl and cover the bowl with plastic wrap. Ferment the dough at room temperature for 2 hours.

Generously dust the counter with flour and transfer the dough to the counter, taking care not to degas the dough. With a metal pastry scraper or a serrated knife dusted with flour, divide the dough into 3 pieces.With floured hands, gently shape the dough pieces into 3 boules (balls). You do this by creating surface tension as you bring the opposite ends together to make a ball. Keep smoothing down the sides from top to bottom. Pinch to seal the bottom of the dough where the creases come together. Let them relax seam-side down on the counter while you prepare the 3 proofing bowls.

Coat the proofing bowl with spray oil and then line the bowl with a cloth napkin, or smooth towel. Spray the cloth with spray oil and dust with flour. (I have muslin-lined bannetons and for the third bowl I used a pastry cloth with a regular glass bowl) Gently transfer the dough, seam side up, into each bowls. If the seam opens up, pinch it closed. Mist the top of the dough with spray oil and cover the bowls with the flaps of the cloth or a smooth dish towel.

Proof at room temperature for 60 to 90 minutes, or until the dough has expanded to about 1 1/2 times its original size.

Preheat the oven to 500 F. Have a water spray bottle ready.

Generously dust the back of a sheet pan with semolina flour or cornmeal. Spray a sheet of kitchen parchment with spray oil and put the parchment -- oiled side up -- on the sheet pan. Gently transfer the dough to the pan by carefully turning each bowl over onto the pan, lifting off the bowl, and then carefully peeling off the cloth. The dough will spread out on the pan. With a sharp razor blade or french lame, score the loaves with the pound (#) sign. Transfer the dough to the baking stone (or bake on the pan). After 30 seconds, spray the oven walls with water and close the door again. Be careful you don't spray the light!!!! Repeat twice more at 30-second intervals. After the last time lower the oven setting to 450 F and bake for 15 minutes. Check the loaves and rotate 180 degrees for even baking. Continue baking for 10 to 15 minutes or until the breads are a deep golden brown and the internal temperature registers 205 F.

Remove the loaves from the oven and transfer them to a cooling rack. Allow the loaves to cool for at least 40 minutes. This will be sheer torture!

Bread Baking Day

hello again  can I use 00 bread flour imported from Italy ??                The brand is Caputo

Beautiful bread.  

I decided not to cook it in the oven but in my Tr*ager brand pellet smoker.  I heated the pellet grill up to 500, then dropped it to 450 for the longer bake.  I put a small cast iron pan in the smoker to add a bit of water/steam during the first 15 minutes of the bake. 

Wood fired baking adds an amazing dimension to an already fantastic bread.

Thanks for publishing your voyage!

Ciao

I would give you a 5th star if the Pugilese aroma had been there. The crust and the crumb were excellent and my wife loved it. She said it was the best bread I have made. ?? I have been baking lots of things since I retired but now at 83 I am slowing down some, but still looking for bread challenges. I still look for the real arome Pugilese should have. Any thoughts from you on that?
PS. I am of  French Canadian decent, may be my problem?

I have to give this bread a try! It sounds so incredible!

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Greek Bread (Easy No Knead Recipe)

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Top 4 semolina bread recipes from across the web

The most viewed semolina bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Bread (Easy No Knead Recipe)

Best Semolina Bread

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Pugliese Bread - An Italian Rustic ...

The most viewed semolina bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine