We have been talking about whole wheat bread, semolina bread and what not. Let's talk about wheat semolina bread.
Different?
Yes, it is. As an experimental baker, I am always in the quest of trying something new. In all my experiments I like to keep health as the base factor.
In my previous experiment of 100% semolina bread, the bread came out really well. However, it was ultra-soft, difficult to slice as well as difficult to manage while making sandwiches, etc. My other experiment with whole wheat bread felt that the bread was a little dense when used for making sandwiches.
Why not make something combining these two flours. This will give silkiness of semolina and nutrients of whole grain. In theory, it was exciting but was not sure how it will be in actual. But an effort worth trying.
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Wheat Semolina Flour Bread Recipe
I have tried mix flour bread recipe earlier where I have used all-purpose, wheat and semolina together. The results were great, but I still wanted to remove all-purpose flour and take the bread a step closer to health.
I have used Whole Wheat and Semolina flour for this bread. Whole wheat will add a lot of nutritional value to the bread and Semolina will add that additional protein and silkiness to the bread.
The results were extremely great. An awe moment when the family members ate the entire bread in a single meal.
|You would also Love: Whole Wheat Sweet Potato Bread Recipe
Quick Notes
Tin Size | |
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.
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How to make whole wheat semolina bread
In a bowl, take lukewarm water. Mix Sugar and yeast into it and set aside till it froths.
In a large bowl, take semolina, Wheat flour, Garlic powder, 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 lightly dusted surface and start kneading it to get a smooth and soft dough. It will take around 15 minutes.
Once the dough is ready, keep it in a greased bowl for the first rise. It will approximately take 40 minutes (Proofing time depends upon the weather conditions).
Once the dough is doubled in volume, punch it and take it out on a dusted surface (dusted with wheat flour). Knead it gently and give the shape of a loaf.
Grease a tin and place this loaf in it. Brush it with milk, Sprinkle some sesame seeds and 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 °C.
Remove the cling wrap and brush the top of the loaf with milk again. Bake it at 200 degrees for 35 minutes. If the top is browning too fast, then cover it with an aluminum foil and continue to bake.
Once it’s baked, take it out from the Oven. De-mould it and place it on a wired rack, brush it with olive oil/butter and let it cool for 2 hours. Now cut the slices and Enjoy.
Ingredients
- 300 gm Semolina You need Fine Durum Semolina
- 100 gm Whole Wheat Flour
- 1 tsp Instant Yeast You can use 1.5 tsp of Active Dry Yeast as well.
- 1 tbs Sugar Granulated
- 2 tsp Salt
- 1 tbs Garlic Powder
- 300 ml Water
- 2 tbs Oil Olive Oil
Instructions
- In a bowl, take lukewarm water. Mix Sugar and yeast into it and set aside till it froths.
- In a large bowl, take semolina, Wheat flour, Garlic powder, 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 lightly dusted surface and start kneading it to get a smooth and soft dough. It will take around 15 minutes.
- Once the dough is ready, keep it in a greased bowl for the first rise. It will approximately take 40 minutes (Proofing time depends upon the weather conditions).
- Once the dough is doubled in volume, Punch it and take it out on a dusted surface (dusted with wheat flour). Knead it gently and give the shape of a loaf.
- Grease a tin and place this loaf in it. Brush it with milk, sprinkle sesame seeds and 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 degrees Celsius.
- Remove the cling wrap and brush the top of the loaf with milk again. Bake it at 200 degrees 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 from the Oven. De-mould it and place it on a wired rack, brush it with olive oil/butter and let it cool for 2 hours. Now cut the slices and Enjoy.
Can we use stand up mixer to need the dough
Absolutely yes.
hi sonia nice recipe , 300g dhurum semolina how much cup pls kehsho…
Dear Dipa,
Please use the conversion table from google. You will get approximate value in cups and spoons.
Thanks!
Hi..looks really good n will definitely try. If I want to make pav buns then what temperature and how long should I bake. Thanks in advance.
Hello Jagruti,
Bake it at 200 C for 20-25 min.
Thanks!
Today I tried this recipe. It came out very well. But while slicing it breaks, is there any solution for this?
Thanks for the recipe
You need some practice and a serrated knife to slice your bread perfectly.
Thanks
Sonia
Superb recipe , can’t wait to try it. But have I to use only TWF X flour or can I use my daily atta for wwf ? Please help.
Absolutely, you may use any type of wwf.
Hi soniaji
Read your recipie feel like baking this bread right away..
Will normal sooji work in this recipie?
Also yeast mentioned is just 1.5 teaspoons..mine is dry instant yeast..pls advice..
Hello Pankita,
You need fine semolina for this recipe so regular semolina will not work. Use 1 tsp yeast.
Thanks!
Great recipe .. I made pav following this recipe and they were awesome!! Thanks for such a wonderful recipe 😊
Thanks a lot for your kind words, Neeta.
Hi can I make ladi pav or buns out of the same dough? I don’t have a loaf pan so asking
Yes, you can make anything using this dough.
Happy Baking!
Sonia
Hi ma’am. I am trying this recipe today. Just kept it for the first rise. I am very new to baking. I found the dough to be still sticky after kneading it on the floor dusted with dry flour. I don’t know if my bread will come out good. Just hoping to get a good one.
Hello ma’am, I m making this bread for the second time, first time it came out perfect, but today, the dough is like over fermented, as if i have put too much yeast, the top is not even after fermentation, i could feel the trouble when i was kneading, it was like too much air as soon as i added yeast. Can u please tell me what happened. I used only 1tsp gloripan yeast.
Sandhya, if the yeast amount was correct then it can be because of weather. If the climate was too hot then also such things happen. Try using less yeast if baking in summers/hot weather.
Happy Baking!
Sonia
Hi Sonia,
Can I let the dough rose overnight in the refrigerator?
Absolutely yes.
Just made this bread and it turned out great! Didn’t have fine semolina flour, but still amazing with regular. Thank you!
Alex,
I am glad that you liked the recipe. Thank you so much for sharing your feedback with us.
Happy Baking!
Sonia
Any replacement for dry or instant yeast? I have never tried baking a bread but I want to give it.
Please let me know what are the best possible options available at home.
Unfortunately there is no alternative of yeast.
If I bake on gas in a Kadai.
please suggest how to do ?
Komal,
First check this recipe: https://anybodycanbake.com/pineapple-upside-down-cake/
Note the steps.
To bake your bread, follow the same steps.
It will take aporx 1 hour to bake your bread.
-Sonia
Hi
Sonia I am bit confused plz help me out. I have seen so many recepies for bread. Every recepie asks for different amount of yeast. How it works.
Thnx
Sangita
Every baker has his/her own method and recipe. Few likes to bake with excess amount of yeast for immediate results and few loves to use less amount of yeast and longer resting. So its totally based upon your taste and recipe, you are going to follow.
However i always prefer to use less amount of yeast as i don’t want my final product with too much yeasty flavor.
Hi,
I tried this recipe today. Bread came out good. Just that I mixed the yeast mixture the dough was tough to handle even after 15-20 mins. I took 300 ml water as suggested. Instead of dusting it worked with oiling the hands. Please let me know where i went wrong. Thanks apart from this great recipe. Bread came out really good.
Amruta,
Semolina absorbs more water and it takes time to absorb. For kneading, always use dry flour to dust the counter. You will be able to shape the dough more easily rather than using oil.
Happy Baking
Sonia
How much eno is used instead of yeast ??? N the procedure remains the same for eno???
Hello Heershah,
I would not like to comment on the replacement and usage of Yeast with ENO because I have not experimented the same.
Regards
Sonia
Hi today trying this receipe of semolina bread let’s see but I have microwave over here I don’t have otg making it on combination mode so let’s see my experiment with Chinese microwave in china yields me
How did the experiment go Nikita?
Hi ! Could you please tell me what size is your bread loaf pan and how much fresh yeast should be used instead of instant yeast.
Hello Suchita,
The tin size I have used a tin size of 9x4x4. If you want to replace instant yeast with fresh yeast, use three times of the quantity mentioned for instant yeast.
Hope this helps.
Sonia
Did you use the entire 300 ml water at the time of activating the yeast? Please advise. As I generally mess up with the water amount in the bread n the kneading time goes up to 1 hour due to this.
Thanks a ton… wanting to try this out today.
Dear Mich,
For Yeast, I use around 50ml of water. Rest of the water, I add according to my judgment slowly while kneading.
Regards
Sonia
Hi Sonia
May I know which brand of yeast you use amd where to get it in pune? Thanks in advance.
Hello Sapna,
Please check this link and buy it. http://amzn.to/2GEiLnJ
Hope this solves your problem.
-Sonia
hi. I get only chiroti rava here in tamil nadu. is durum semolina same as chiroti rava?
Dear Jhanu, Chiroti Rava and Durum Semolina are different. You can buy it online via Amazon.
Regards
Sonia
I read your recipe and wanted to bake instantly. I didn’t read the comments that chiroti and durum semolina are different. I have started my process of making the bread with chiroti semolina. Hope it’s Not a flop.
Hello Zara, Durum is a type of wheat and chiroti rava is made from Durum wheat only. I hope you had got a wonderful bread from the recipe.
Sonia
I mixed entire 300 ml of water to the yeast. My bread left a lot of crumbs. How much should I use to mix yeast and how much should I used to knead the dough ?
Dear Zara, for the yeast you need not more than 50ml of water to activate it.
-Sonia
Good Morning Sonia, Yesterday I baked your wwf and semolina bread and it came out extremely good. This is the first time I am really happy with my baked bread although I have baked bread many times before but none was close to perfection as this one. Baked 2 loaves , one already finished 🙂
Thanks a bunch Akansha for such a lovely feedback. Appreciate it.
Hi,
I would love to try you recipes but don’t have a scale for weight please provide me the gram in ml for this recipe.
Thanks in advance.
Hello Joelene,
I have given the conversion table in the recipe. Its above the list of ingredients. The conversion table will help you convert gram in cups and vice versa.
Regards
Sonia
Hi,
I have tried this recipe before and the bread comes out beautiful. Do you think I can use this same recipe to make laadi pav? Do you think it will work?
Hi Chaitali,
Yes, it should work. Add 2 tbs of milk powder and it will improve the texture of your ladi pav.
Sonia
Hi Chaitali,
The bread crust will always be hard as soon as you take it out from oven after baking. You should keep the bread on a wired rack for about 2 hours and let it cool down completely. Only slice the bread after it has cooled down. Also brushing the bread top with oil/butter will also help you keeping the crust soft and shining.
Hope this helps.
Sonia
Did you activate instant yeast too? The packet I have says ‘add to dry ingredients’.
hi we just get d normal yest in our country can i use that
Hi Anjani, You can use any type of yeast and the process of activation can be checked in the recipe.
Regards
Sonia
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Hi, the yeast pckt dat i have mentions just yeast. What is it then- active yeast or instant?
Hi Abha,
Active yeast granules are almost the size of mustard seed granules where as instant yeast is in powder form. Fresh yeast, on the other is just like the dough.
Hi..Tried making bread for the first time..Came out perfect but a lil salty..But will use it..Thanks for the recipe
Hi Deepika,
Happy to see that my recipe worked for you. I have created my youtube channel and continue to add my video recipes. You might be interested in the video recipes as well.
Thanks.