Dairy-Free • Contains Gluten • No Eggs
Semolina bread is the golden, sesame-crusted loaf of the Sephardic Mediterranean. From the bakeries of North Africa to the tables of Italian Jews, this sun-colored bread has been a staple for centuries. Made with a blend of durum semolina and bread flour, it has a distinctly honeyed color, a slightly chewy crumb, and a nutty, wheaty flavor that pairs beautifully with olive oil and dips.
Semolina — the coarsely ground endosperm of durum wheat — gives this bread its signature character. The high protein and golden pigments of durum wheat create a loaf that looks and tastes different from any white bread. It is heartier without being heavy, rustic without being dense.
In Jewish communities across Tunisia, Libya, and Sicily, semolina bread was baked weekly in communal ovens. It was the everyday bread, the bread of the people, and it remains one of the simplest and most satisfying loaves you can bake at home.
What Makes This Special
- Durum semolina — creates golden color, nutty flavor, and slightly chewy texture.
- No eggs required — naturally vegan-friendly and simple.
- Sesame crust — traditional sesame coating adds crunch and beauty.
- Sephardic heritage — from the Mediterranean Jewish baking tradition.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
No dairy or eggs. Naturally pareve and vegan.
Hafrashat Challah
This recipe uses approximately 600 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Fine semolina (semola rimacinata) | 300 g | 2 cups | 60% |
| Bread flour | 200 g | 1½ cups | 40% |
| Fine sea salt | 10 g | 1¾ tsp | 2% |
| Instant yeast | 7 g | 2¼ tsp | 1.4% |
| Honey or sugar | 15 g | 1 Tbsp | 3% |
| Olive oil | 30 g | 2 Tbsp | 6% |
| Warm water | 340 g | 1½ cups | 68% |
| Total Dough Weight | ~902 g | — | — |
Topping
- Sesame seeds (generous coating)
- Water or egg wash for adhesion
Target DDT: 27°C (80°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Mix
Combine semolina, bread flour, salt, and yeast. Add honey, olive oil, and warm water. Mix on low 3 minutes, then medium 8 minutes. The dough will feel slightly grittier than pure wheat dough due to the semolina. This is normal.
Step 2: First Rise
Cover and rise 1.5 hours until doubled.
Step 3: Shape
Form into a tight round boule. Brush or spray the surface with water, then roll in sesame seeds until generously coated. Place on parchment or in a sesame-sprinkled banneton.
Step 4: Second Rise
Cover and proof 45–60 minutes until puffy.
Step 5: Bake
Preheat oven to 210°C (410°F) with a baking stone if available. Score the top with a cross or pattern. Bake 25–30 minutes until deep golden and hollow-sounding when tapped. Internal temp: 93°C (200°F).
Storage & Make-Ahead
- Room temperature: 3 days. The semolina gives excellent keeping quality.
- Freezing: Up to 3 months. Slice before freezing for easy toast-from-frozen.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Bread is gritty | Semolina too coarse | Use fine semolina (semola rimacinata), not coarse semolina or polenta. |
| Crust too thick | Overbaked | Reduce time by 3–5 minutes. A spritz of water in the oven creates steam for a thinner crust. |
| Dense texture | Under-kneaded | Semolina doughs need thorough kneading. Give it the full 8 minutes on medium. |
Frequently Asked Questions
What is the difference between semolina and semola rimacinata?
Semola rimacinata is finely ground durum semolina, ideal for bread. Coarse semolina (like you might use for pasta) will make the bread gritty. If you can only find coarse, pulse it in a food processor until fine.
Can I use all semolina, no bread flour?
You can, but the bread will be denser and more crumbly. The bread flour provides gluten structure. A 60/40 semolina-to-bread-flour ratio is ideal.
What makes this Sephardic?
Semolina bread is a staple of North African, Sicilian, and Levantine Jewish communities. The use of sesame seeds, olive oil, and durum wheat reflects the Mediterranean Sephardic pantry.
What should I serve this with?
It is phenomenal with hummus, olive oil and za’atar, or as the bread for a sabich sandwich. Also excellent toasted with tahini and honey for breakfast.
Ready to Bake?
Bookmark this recipe and make it yours this Shabbat.
Save This Recipe
Try our Moroccan Khobz Next →
Tag us @kosherbreadpro on Instagram. We answer every comment.