Artisan Dutch Oven Semolina Bread

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!

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.

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.

What you need

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

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.

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.

5. Continue to knead the dough by hand. If the dough is too sticky, make your hands slightly wet.
6. 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.

7. 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.
8. 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.

9. Place the lid on the dutch oven and place it back in your oven. Bake your bread for 30 minutes with the lid closed.
10. After 30 minutes, remove the lid from the dutch oven and bake for another 10 minutes until the crust is golden.
11. 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

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.

This recipe pairs well with...