Semolina Bread with Sesame Seeds – A Rustic, Golden Loaf You’ll Love

Name: Semolina Bread with Sesame Seeds – A Rustic, Golden Loaf You’ll Love
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Mediterranean
Ingredients: 2¼ tsp active dry yeast (1 packet); 1½ cups warm water (110°F / 43°C); 2 cups semolina flour; 1½ cups all-purpose flour (plus more for dusting); 2 tsp salt; 1 tbsp olive oil; 2 tbsp sesame seeds (for topping); 1 egg white + 1 tbsp water (optional, for egg wash)

Posted on February 5, 2026 ·

By Natasha

Bread

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There’s nothing quite like the aroma of freshly baked bread filling your kitchen — and this Semolina Bread with Sesame Seeds delivers exactly that and more. With its golden crust, slightly nutty flavor, and soft, hearty interior, this traditional loaf is a staple in Mediterranean kitchens and beyond. Whether you’re serving it alongside soup, making sandwiches, or toasting it with olive oil, semolina bread offers both comfort and versatility.

This homemade semolina bread recipe uses simple pantry ingredients and relies on yeast for a beautiful rise and structure. The addition of sesame seeds gives it an aromatic finish and a bit of extra crunch. It’s rustic, wholesome, and deeply satisfying — a true nod to ancient grain traditions and Italian baking heritage.

Why This Traditional Semolina Bread Recipe Stands Out

Unlike ordinary white bread, semolina bread is made using durum wheat semolina flour — a coarse, golden flour often used in pasta. It has a rich, slightly sweet flavor and a denser crumb, giving each slice a satisfying chew.

Here’s why this semolina bread recipe with yeast deserves a spot in your recipe box:

Beautiful golden color and crispy crust
Earthy, slightly sweet flavor unique to semolina
Topped with sesame seeds for texture and aroma
Holds up well for sandwiches, crostini, or dipping in olive oil
Freezes beautifully and toasts like a dream

It’s a rustic loaf that’s just as fitting on a holiday table as it is in your everyday bread basket.

Who Will Love This Italian Semolina Bread

This bread is perfect for:

Home bakers seeking Mediterranean or Italian-style loaves
Anyone wanting to try a bread made with ancient grains
Families looking for a sandwich loaf that’s not too soft
Fans of crusty, bakery-style bread made with yeast
Anyone looking to bake bread from scratch without complicated tools

If you’re new to baking with semolina flour, this is a great place to start.

Ingredients for Homemade Semolina Bread with Yeast

2 1/4 teaspoons active dry yeast (1 standard packet)
1 1/2 cups warm water (110°F / 43°C)
2 cups semolina flour (300g)
1 1/2 cups all-purpose flour (190g), plus more for dusting
2 teaspoons salt
1 tablespoon olive oil
2 tablespoons sesame seeds (for topping)
Optional: 1 egg white + 1 tablespoon water (for egg wash)

Note: Semolina flour is available in most grocery stores, usually near specialty flours or pasta ingredients. Make sure to use semolina for baking, not instant semolina or cream of wheat.

Step-by-Step Instructions: How to Make Semolina Bread with Sesame Seeds

Step 1: Activate the yeast
In a large mixing bowl, dissolve the yeast in warm water and let sit for 5–10 minutes until foamy. This means the yeast is active and ready.

Step 2: Combine dry ingredients
In a separate bowl, mix semolina flour, all-purpose flour, and salt. Slowly add the dry mixture to the yeast mixture, stirring with a wooden spoon or dough hook until a shaggy dough forms.

Step 3: Knead the dough
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Add a small amount of flour as needed to prevent sticking. You can also use a stand mixer with a dough hook.

Step 4: First rise
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Step 5: Shape the loaf
Punch down the dough and turn it out onto a floured surface. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet or floured proofing basket (banneton).

Step 6: Second rise
Cover and let the dough rise again for 30–45 minutes, until puffy but not over-proofed.

Step 7: Preheat and top with sesame
Preheat your oven to 425°F (220°C). If using, brush the top of the loaf with egg wash and sprinkle with sesame seeds.

Step 8: Bake
Bake for 25–30 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack before slicing.

Kitchen Equipment You’ll Need

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough hook
Dough scraper or spatula
Clean towel or plastic wrap
Baking sheet or pizza stone
Parchment paper
Wire rack for cooling

Optional: Stand mixer, proofing basket (banneton), lame or sharp knife for scoring

Tips for a Crusty, Golden Loaf of Semolina Bread

Use warm (not hot) water to activate yeast — too hot can kill it
Knead until smooth and elastic — under-kneading leads to a dense loaf
Score the top before baking to control expansion and create artisan appearance
Use steam (add a pan of water in the oven) to help create a crispy crust
Let the bread cool fully before slicing to avoid gummy texture

Patience pays off — don’t rush the rises, and you’ll be rewarded with a beautifully risen loaf.

Common Mistakes to Avoid When Making Semolina Bread

Using fine semolina or instant cream of wheat — it won’t give the right texture
Skipping the second rise — this helps with structure and crumb
Not preheating the oven — temperature matters for proper oven spring
Adding too much flour while kneading — it makes the dough too stiff
Overproofing — causes the dough to collapse in the oven

Stick to the recipe and don’t rush — bread is a slow but rewarding process.

Variations and Substitutions

Use all semolina flour for a denser, more traditional texture
Add fresh rosemary, garlic, or olives to the dough for added flavor
Swap sesame for poppy seeds, flaxseeds, or leave it plain
Shape into rolls or braided loaves instead of one large boule
Make a version with sourdough starter for a tangier flavor

Once you master the base recipe, the possibilities are endless.

Serving and Presentation Ideas for Semolina Bread

Slice and serve with olive oil and balsamic vinegar for dipping
Toast and top with avocado or ricotta and honey
Use for hearty sandwiches — it holds up well to fillings
Serve alongside soups, stews, or Mediterranean dishes
Cut into cubes for homemade croutons or bread pudding

Its rustic crust and golden crumb make it visually impressive on any table.

How to Store Semolina Bread and Keep It Fresh

Store at room temperature in a bread box or paper bag for up to 3 days
Avoid plastic bags, which soften the crust
For longer storage, slice and freeze in airtight bags
Toast slices directly from frozen for quick breakfasts or sides

This bread freezes beautifully, making it easy to enjoy fresh-baked flavor anytime.

Make-Ahead and Freezing Tips for Semolina Bread

Make and freeze the dough after the first rise — thaw, shape, and bake later
Bake the loaf, cool completely, and freeze whole or sliced
Freeze slices between layers of parchment to prevent sticking
Reheat frozen bread in the oven at 350°F (175°C) for 10–12 minutes

Great for meal prepping or making ahead for gatherings.

Frequently Asked Questions (FAQs)

Can I make semolina bread without all-purpose flour?
Yes, but the loaf will be denser. All-purpose flour adds softness and balance.

Is semolina flour gluten-free?
No — semolina is made from durum wheat and contains gluten.

Can I make this bread in a Dutch oven?
Yes! Bake at 425°F with the lid on for 20 minutes, then remove the lid and bake another 10–15 minutes.

Can I knead by hand?
Absolutely. It takes 8–10 minutes by hand or 6–8 minutes in a stand mixer.

What’s the best way to get a crisp crust?
Bake on a preheated pizza stone or add steam to your oven using a water pan or spritzing the oven walls during baking.

Conclusion

This Semolina Bread with Sesame Seeds is a wholesome, crusty, and flavorful loaf that adds character and nourishment to any meal. With its rustic appearance and golden hue, it’s a favorite among Mediterranean and Italian bread lovers. Whether you’re making it for the first time or adding it to your regular baking rotation, this loaf is sure to become a cherished classic in your kitchen.

If you enjoyed this recipe, don’t forget to share it with friends, bookmark it for later, and subscribe to the blog for more traditional bread recipes, baking tips, and Mediterranean favorites!

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