December 2

14 comments

100% Semolina Gluten Free bread Loaf

By Sonia Gupta

December 2, 2016

Eggless, Healthy, Main Course, Savoury, Semolina, Under 45 minutes

Pure Semolina Bread Loaf is a pure marvel in itself. I have discussed the benefits of Durum Semolina flour bread in my earlier recipe and have discussed if semolina is healthy or not. You might like to read the other recipe to know more why and how semolina bread loaf is healthy.

Semolina Bread Loaf Recipe

The quest of trying something new made me decide to bake a 100% pure semolina bread. I started scrolling multiple posts of fellow bakers and a lot of googling on the internet.

Hard work never goes waste and true to its point I finally found a recipe for Semolina Bread. This was something that I haven’t tried so far and was worth giving a shot.

Next step was to order semolina to bake my first 100% Semolina bread Loaf.

People often confuse Semolina to be gluten-free. But hey! its not. If you are looking for Gluten-Free baking, you may like to check my Gluten-Free Bread Course.

How to make Semolina bread loaf

I have baked white sandwich breadwhole wheat flour bread, and a multigrain bread however, a pure semolina bread was still a dream. I am delighted and thankful for all the love you have shown on those recipes.

As you know, I try to ensure that I keep things as simple as possible. Once again, this recipe for semolina bread is fairly simple and easy. You just need to mix all the ingredients and make a smooth dough like other bread dough. 

Believe me, once you will try this recipe, you will be surprised to see the rise in the loaf. For me, it is the best loaf I have baked so far. This bread has a special aroma that I compare with the aroma of the wine.

Quick Notes

Tin Size

9x4x4 loaf tin

Oven Temp

200 °C

Baking Time

35 min

MW Convection Temp

180 °C

Baking Time

35 min

Demold Instructions

Immediately

Cooling Time

2 hr

PS: Use conversion table to switch recipe between grams and cups.

In a bowl, take lukewarm water. Mix regular sugar and yeast into it and set aside till it froths.

Activated-Yeast

In a large bowl, take Rice semolina, Garlic powder, seasoning, olive oil, and salt. Add yeast mixture to it and mix it well. Cover the mixture and leave it for 10-15 minutes. The Semolina will soak the water and help you to handle the dough later on.

Now take the mixture out on a dusted surface and start kneading it to get a smooth and soft dough. It will take around 10-15 minutes.

Once the dough is ready, keep it in a greased bowl for the first rise. It will approximately take 1 hour (Proofing time depends upon the weather conditions). Once the dough is doubled in volume, Punch it and take it out on a dusted surface. Knead it gently and give the shape of a loaf.

Grease a tin and place this loaf in it. Cover it with greased cling wrap. Keep it in a dry and warm place for the second rise. It will take about 30-40 minutes (again the time depends on weather conditions).

dough for semolina bread loaf

Meanwhile, preheat the Oven to 200 °C.

Now remove the cling wrap and brush the top of the loaf with milk. Bake it at 200 °C for 35 minutes. If the top is browning too fast, then cover it with an aluminum foil and continue to bake.

pure semolina bread sliced

Once it’s baked, Take it out on a wired rack and let it cool for 2 hours. Now cut the slices and Enjoy.

Pure Semolina bread
Prep Time: 20 minutes
Cook Time: 35 minutes
Passive Time: 1 hour 20 minutes
Total Time: 2 hours 15 minutes
Course: Breakfast, Main Course
Cuisine: Baked
Servings: 1 Loaf

Ingredients

Instructions

  • In a bowl, take lukewarm water. Mix sugar and yeast into it and set aside till it froths.
  • In a large bowl, take Rice semolina, Garlic powder, Italian seasoning, olive oil, and salt. Add Yeast mixture to it and mix it well. Cover the mixture and leave it for 10-15 minutes. The Semolina will soak the water and help you to handle the dough later on.
  • Now take the mixture out on a dusted surface and start kneading it to get a smooth and soft dough. It will take around 10-15 minutes.
  • Once the dough is ready, keep it in a greased bowl for the first rise. It will approximately take 1 hour (Proofing time depends upon the weather conditions). Once the dough is doubled in volume, Punch it and take it out on a dusted surface. Knead it gently and give the shape of a loaf.
  • Grease a tin and place this loaf in it. Cover it with greased cling wrap. Keep it in a dry and warm place for the second rise. It will take about 30-40 minutes (again the time depends on weather conditions).
  • Meanwhile, preheat the Oven to 200 degree Celsius.
  • Now remove the cling wrap and brush the top of the loaf with milk. Bake it at 200 degree Celsius for 35 minutes. If the top is browning too fast, then cover it with an aluminium foil and continue to bake.
  • Once it’s baked, Take it out on a wired rack and let it cool for 2 hours. Now cut the slices and Enjoy.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

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Sonia Gupta

About the author

I am a Baking Instructor, Blogger, YouTuber, and Recipe Creator. I love to experiment with my camera tell stories through my pictures.

  • Hi Sonia I tried the recipe a few days ago. I messed it up because after I left it to soak the water for 15 mins I found it too wet, so instead of kneading it I added more rava. Then to set this right I added more water. Anyway my questions are do we have to grind the rava, and is it crumbly first and then starts to form in a smooth dough. Mine till the end of a lot of kneading did not form a smooth dough. Please do guide me. Thanks

  • Yes this bread comes out soft. However when I sliced it there were too many crumbs even though the slices were sturdy. The loaf had cooled down and I used a serrated knife. Why? Also when I refrigerated it in a polythene bah, the slices were dry. Please help

    • Dear Mina,

      This is a Gluten Free bread and a gluten free bread will have crumbs. It is going to be dry that any other regular bread. I see no problems with that.

      Sonia

  • Very lovely looking loaf. But how is this gluten free? Semolina is gluten. it is another version of APF.

    • Hi Chaitra,

      Thanks for your message. I need to Thank you for rectifying the error as well. I have used Rice Semolina which is gluten free, however, did not clearly mention in the recipe. I will update the same. Thanks again.

      – Sonia

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