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    Home » Baking » Artisan Dutch Oven Semolina Bread

    Artisan Dutch Oven Semolina Bread

    Published: Jan 16, 2022 · Modified: Nov 20, 2022 · by Lexa · 15 Comments · This post may contain affiliate links

    semolina bread in dutch oven
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    This crusty bread made from semolina flour is one of my favorite breads to bake at home. This no-knead bread is very easy to make and therefore beginner friendly. The golden crispy crust and the moist pale yellow crumb give this bread a unique appetizing look and its flavor is an absolute delight!

    Jump to Recipe Rate this Recipe
    4.88 from 73 votes
    Semolina bread in a dutch oven on a marble counter. this to try later

    This bread recipe is not made solely from semolina but also contains all-purpose flour. Even though I have experimented with 100% semolina bread recipes, it turned out too dense and I did not enjoy the result as much.

    Semolina flour is very popular in Italy as it is commonly used in Pasta, but also in traditional Sicilian semolina bread with sesame seeds. While this is not a traditional recipe for this Italian bread, feel free to top it up with sesame, other seeds or work them into the crumb.

    Semolina bread has incredible crispiness when toasted and is therefore a great bread choice all year round for bruschetta, croutons, grilled cheese sandwich or salads like my Melon and Prosciutto Salad.

    It will also pair amazingly well with soups and stews such as my Leek and Potato Soup, German Potato Soup with Frankfurter, Chili con Carne and Creamy Squash Soup with Mango and Ginger or your Breakfast Eggs. In short, it is a very versatile bread that will go well with many sweet and savory foods.

    Semolina bread sliced on a wooden board and a knife with butter on the side.

    What is Semolina?

    Semolina flour is made from finely ground durum wheat, also called pasta wheat. It is slightly more coarse than regular wheat flour and has a soft yellow color to it, which makes it look almost like sand.

    It has a higher gluten content than regular all-purpose flour, which makes dough made from semolina flour stay in shape. This particular characteristic made it the number one flour for traditional Italian Pasta.

    Durum Wheat Flour is also used for desserts, such as pudding, cakes or treats like Baklava. In German and Austrian cuisine semolina is also often found in dumplings for soup called "Griessnockerl" or "Griesskloesse".

    Why we love this recipe

    • It is free of artifcial flavors, preservatives and other additives found in industrially made bread.
    • This semolina bread recipe is simple and perfect if you're just starting off with baking bread at home.
    • It has a unique color and flavor.
    • The crispiness of the crust and the soft and moist crumb.
    • This bread pairs well with a variety of food and is explicitely delicous when toasted.
    • High in Protein and a good source of antioxidants, B vitamins, selenium and iron.
    • Freezes well.
    Semolina bread cut in half held by 2 hands.

    What you need

    All ingredients and equipment you need are listed and explained below. Detailed measurements can be found in the recipe card.

    All ingredients for semolina bread as listed and described in content below.

    Semolina Flour - The same flour you would use for making pasta. My personal favorite is Bob's Red Mill Semolina Flour but there are many different brands you can use. A selection of different semolina flours on amazon is linked here.

    All-Purpose Flour - same here, my standard is Bob's Red Mill unbleached all-purpose flour, but any all -purpose flour will do.

    Water - I recommend using lukewarm bottled or filtered water, as the chlorine in tap water might kill the yeast organisms and therefore impact the fermentation.

    Yeast - you can use active dry yeast or fresh yeast (cake/compressed yeast) for this recipe.

    Sugar & Salt - the glucose in sugar provides food for the yeast. Use refined sugar, cane sugar, or honey, whichever you like. Salt will add flavor but also make your gluten stronger.

    Equipment

    Here are the things you will need, aside from an oven:

    • Large Mixing Bowl
    • A round bowl to form your bread loaf or a proofing basket
    • Spatula
    • Parchment Paper
    • Dutch Oven

    This semolina bread is a no-knead bread recipe, meaning you don't need a stand mixer for this recipe but are obviously welcome to use one if you happen to have one.

    Why bake Bread in a Dutch Oven?

    I often use a dutch oven for bread baking if I am aiming to achieve a thick, rustic and deliciously crispy crust.

    Baking bread in a dutch oven helps with keeping a consistent temperature but also prevents the moisture from evaporating.

    Semolina bread in a dutch oven with parch ment paper.

    Which Dutch Oven should I use?

    I use a 5.3 l / 5.6 quart round enameled cast iron dutch oven from Le Creuset. This is not the most affordable option, but there are many dutch ovens in various price ranges on the market. This is the link to the dutch oven I use*, as well as other options* on amazon.

    If you don't own a dutch oven yet, it is definitely an investment you won't regret. It is a very versatile and long lasting piece of cookware that can be used on the stovetop, as well as in the oven. This makes it perfect not only for baking bread but also for braised meats, stews, soups and other one-pot meals. It is definitely one of my most used kitchen items.

    Which is the best dutch oven for bread? It is the one you have available. If you only have a 2.4 l / 2.77 quart dutch oven, reduce the recipe to half OR split the bread dough into two equal portions and bake two loaves of bread.

    How to bake Semolina Bread at home

    This Semolina bread is made in a few simple steps that don't take much time from you. While the dough is resting, you have time to do other things.

    1. Activate the Yeast - Combine lukewarm filtered water, yeast, sugar and salt in a small bowl. Stir well until yeast, sugar and salt are completely dissolved. Set the mixture aside for at least 5 minutes.
    2. Mix the dry ingredients, semolina and all-purpose flour in a large bowl.
    3. When the yeast mixture starts forming small bubbles, pour it into the flour mix.
    4. Combine all ingredients, using a spatula.
    how to make semolina bread - step 1 to 4 in pictures.
    1. Continue to knead the dough by hand. If the dough is too sticky, make your hands slightly wet.
    2. When all ingredients are combined well to a smooth dough, cover the bowl and let the semolina bread dough rest at a warm place for 45-60 minutes or until doubled in size.

    TIP! If you would like to prepare this bread one day ahead, place the covered bowl in the fridge and let the dough rise overnight. The next day, let the dough sit at room temperature for 60-90 minutes, then proceed with step 7.

    1. Take the risen semolina dough and gently form your bread loaf on a floured surface. Next, transfer the dough loaf into a floured 10 inch proofing basket or a similarly sized round bowl with floured parchment paper. Preheat the oven to 480℉ / 250℃ and place the empty dutch oven with lid in the oven to preheat. Cover the dough and let it proof, while the oven is preheating.
    2. Using oven mittens, take the hot dutch oven out of your oven and place it on a heat resistant surface (be careful at this step not to burn yourself). If you used a proofing basket, transfer the loaf on a piece of floured parchment paper and then into the dutch oven. If you used a bowl, simply lift the dough loaf out of the bowl using the parchment paper and transfer it into the dutch oven. This step is not mandatory, but I usually slice the surface of the loaf slightly to avoid that the crust randomly breaks while baking. For this semolina bread, I chose a simple cross cut.
    how to make semolina bread - step 5 to 8 in pictures.
    1. Place the lid on the dutch oven and place it back in your oven. Bake your bread for 30 minutes with the lid closed.
    2. After 30 minutes, remove the lid from the dutch oven and bake for another 10 minutes until the crust is golden.
    3. Take the dutch oven out and let the bread cool down. After 10 minutes, transfer the semolina bread to a cooling rack and let it cool down for another 15-20 minutes before slicing.

    What to eat with Semolina Bread

    This bread is very versatile and will taste delicious with many savory dishes, such as salads, dips, soups, stews, and meats, like a grilled cheese sandwich or served with cold cuts but it will also work great for breakfast with jam or peanut butter. A few of my recipes are linked below for more inspiration:

    • Mediterranean Lamb Leg
    • Instant Pot - Smoky Chili con Carne
    • Homemade Tzatziki Sauce & Tuna Dip
    • Kale Salad with Berries and Goat Cheese
    • Melon and Prosciutto Salad
    • Leek an Potato Soup
    • German Potato Soup with Frankfurter
    • Creamy Squash Soup with Mango and Ginger
    Slice of semolina bread with butter on a white plate with olives and butter.

    Storage and Food Safety

    Kept in a bread storage container and wrapped in parchment paper, the bread will last 2-3 days.

    This bread can be stored in the freezer for up to 1 month as a whole loaf or half loaf. Let the bread defrost at room temperature for 6-8 hours and refresh the crust in the oven at 300℉ / 150℃ for 5-10 minutes.

    You can also slice the bread before freezing, store it in a freezer bag and refresh in the toaster.

    See guidelines at USDA.gov for instructions on safe handling of fresh ingredients.

    Semolina bread in a dutch oven with parch ment paper

    Artisan Dutch Oven Semolina Bread

    Prevent Sleep Mode
    Author: Lexa
    This crusty bread made from semolina flour is one of my favorite breads to bake at home. This no-knead bread is very easy to make and therefore beginner friendly. The golden crispy crust and the moist pale yellow crumb give this bread a unique appetizing look and its flavor is an absolute delight!
    4.88 from 73 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Resting Time 1 hr 30 mins
    Total Time 2 hrs 25 mins
    Course Appetizer, Breakfast, Side Dish
    Cuisine European, German, Italian
    Servings 20 Servings
    Calories 123 kcal

    Tools

    • 1 large mixing bowl
    • 1 Spatula
    • 1 5-6 quart / 5.3 litre dutch oven (alternatively 2.75 quart / 2.4 litre)
    • Parchment Paper
    • A round bowl (roughly 10 inches) to form your bread loaf or a 10 inch proofing basket

    Ingredients
     
     

    • 12 g active dry yeast (35g fresh yeast)
    • 2 cups lukewarm filtered water
    • 2 teaspoon salt
    • 2 teaspoon sugar
    • 400 g Semolina Flour
    • 260 g unbleached all-purpose flour
    • some all-purpose flour for bowl and surfaces

    Instructions

    • Combine lukewarm filtered water, yeast, sugar and salt in a small bowl. Stir well until yeast, sugar and salt are completely dissolved set the mixture aside for at least 5 minutes.
      12 g active dry yeast, 2 teaspoon salt, 2 teaspoon sugar, 2 cups lukewarm filtered water
    • Mix the dry ingredients, semolina and all-purpose flour in a large bowl.
      400 g Semolina Flour, 260 g unbleached all-purpose flour
    • When the yeast mixture starts forming small bubbles, pour it into the flour mix.
    • Combine all ingredients, using a spatula.
    • Continue to knead the dough by hand. If the dough is too sticky, make your heands slightly wet to prevent the dough from sticking to your fingers.
    • When all ingredients are combined well to a smooth dough, cover the bowl and let the semolina bread dough rest at a warm place for 45-60 minutes or until doubled in size.
    • Take the risen semolina dough and gently form a round loaf on a floured surface. Then, transfer the dough loaf into a floured 10 inch proofing basket or a similarly sized round bowl with floured parchment paper. Preheat the oven to 480℉ / 250℃ and place the empty dutch oven with lid in the oven to preheat. Cover the dough and let it proof, while the oven is preheating.
      some all-purpose flour for bowl and surfaces
    • Using oven mittens, take the hot dutch oven out of the oven and place it on a heat-resistant surface (be careful at this step not to burn yourself). If you used a proofing basket, transfer the loaf on a piece of floured parchment paper and then into the dutch oven. If you used a bowl, simply lift it out of the bowl using the parchment paper and transfer the dough loaf into the dutch oven. This step is not mandatory, but I usually slice the surface of the dough slightly with a knife to avoid that the crust randomly breaks while baking. For this semolina bread, I chose a simple cross cut.
    • Cover the dutch oven with the lid and place it back in your oven.
    • Bake your bread for 30 minutes with the lid closed.
    • After 30 minutes, remove the lid from the dutch oven and bake for another 10 minutes until the crust is golden.
    • Remove the dutch oven from the oven and let the bread cool down, After 10 minutes, transfer the loaf onto a cooling rack and let it cool down for another 15-20 minutes before slicing.

    Notes

    Prepare ahead of time:
    If you would like to prepare this bread one day ahead, place the covered bowl in the fridge and let the dough rise overnight. The next day, let the dough sit at room temperature for 60-90 minutes, then proceed with step 7.
    Which Dutch Oven to use
    I use a 5.3 l / 5.6 quart round enameled cast iron dutch oven. If you only have a 2.4 l / 2.75 quart dutch oven, reduce the recipe to half OR split the bread dough into two equal portions and bake two loaves of bread.

    NUTRITION FACTS

    Calories: 123kcal (6%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 235mg (10%) | Potassium: 57mg (2%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1IU | Vitamin C: 1mg (1%) | Calcium: 6mg (1%) | Iron: 1mg (6%)
    Keywords Durum Wheat Bread, Dutch Oven Baking, Dutch Oven Bread, Homemade Bread, Semolina Bread
    Tried this recipe? Show me how it turned out!Mention @Lexas_Recipes or tag #lexas_recipes!

    This recipe pairs well with...

    • Leek and Potato Soup
    • Tuna Dip
    • Traditional German Dill Cucumber Salad
    • German Potato Salad (no Mayo)
    • Oven Baked Feta
    • Mediterranean Pasta Salad
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    Reader Interactions

    Comments

    1. Victoria D

      November 30, 2022 at 9:28 pm

      Hi - my first ever try at bread looks great! Thanks for a simple recipe to follow!! Only thing is that it was pretty heavy and dense. Any suggestions for next time?

      Reply
      • Lexa

        December 03, 2022 at 3:58 pm

        Thank you, Victoria. Dense in the sense that the dough did not grow in size? Which type of yeast did you use (fresh vs. dry) and how much?
        Did your bread dough double in size during proofing and prior to baking?

        Reply
    2. M

      May 07, 2022 at 8:13 pm

      5 stars
      This was very delicious and easy to make. I doubled the recipe but kept the salt at 2 tsp. I also only used 1.5 water instead of doubling and it was perfect.

      Reply
    3. Ramona

      January 19, 2022 at 7:40 pm

      5 stars
      I have made this for the first time and it was an utter win. I am saving the recipe to make it again. Thank you so much for sharing.

      Reply
    4. Adriana

      January 19, 2022 at 5:00 pm

      5 stars
      Have never used semolina before for a bread loaf but ruined our fantastic thanks to your detailed instructions and tips.

      Reply
    5. Jeannie

      January 18, 2022 at 7:17 pm

      5 stars
      this makes me jump in the kitchen and bake bread again, I haven't tried semolina flour yet and now I wanted. The smell of home-baked bread is so good.

      Reply
      • Lexa

        January 18, 2022 at 7:53 pm

        Thank you Jeannie. Happy this recipe inspired you to bake bread again!

        Reply
        • Diliam

          November 27, 2022 at 3:46 am

          Hi Lexa

          Can I use whole wheat glour instead of all purpose? Thx

          Reply
          • Lexa

            November 27, 2022 at 10:06 am

            Hi Diliam,

            Yes, I have used whole wheat flour before and it worked out fine 🙂

            Reply
    6. Megan Ellam

      January 18, 2022 at 6:51 pm

      5 stars
      Oh, wow! That looks incredible. I will absolutely give it a try and let you know what everyone thinks.

      Reply
      • Lexa

        January 18, 2022 at 7:52 pm

        Thanks a lot Megan. Looking forward to reading the feedback.

        Reply
    7. Rob

      January 18, 2022 at 6:45 pm

      5 stars
      I love semolina and usually make a sourdough bread with it. I was in a rush to get a bread out faster than sourdough takes, and this semolina bread totally hit the spot! Thanks for a great recipe!

      Reply
      • Lexa

        January 18, 2022 at 7:51 pm

        Thanks so much Rob! I'm glad you liked it.

        Reply
    8. Debra

      January 18, 2022 at 6:13 pm

      5 stars
      Oh wow. The aroma is incredible. So easy to make too!!

      Reply
      • Lexa

        January 18, 2022 at 6:34 pm

        Thank you Debra.

        Reply

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    Welcome to my blog, I am so glad you are here! I am Lexa, a German national, living in Toronto with a passion for delicious and healthy food. I am happy to share my favourite recipes with you, hoping to inspire you for your day-to-day cooking or a stay-in date-night.

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