Healthy Whole Wheat Semolina Bread Recipe

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    Wheat Semolina Bread Recipe
    Wheat Semolina Bread Recipe

    Wheat Semolina Bread

    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.

    Wheat Semolina Bread Flour 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.

    Ingredients

    Use Conversion Table to convert cups into grams

    ItemsQuantity
    Fine Semolina (Durum Semolina)300 gm
    Whole Wheat Flour100 gm
    Instant Yeast1 tsp
    Granulated Sugar1 tbs
    Salt2 tsp
    Garlic Powder1 tbs
    Water300 ml
    Olive Oil2 tbs

    Calories Count

    Total Calories1510
    Total Servings1 Loaf
    Calories per Serving1510

    Instructions

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

    Activated Yeast

    In a large bowl, take semolina, Wheat flour, Garlic powder, olive oil, and salt.

    Fine Semolina

    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.

    Wheat Semolina Dough

    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).

    Wheat Semolina dough before and after first rise

    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.

    Whole Wheat Semolina Loaf in Tin

    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).

    Whole Wheat Semolina Loaf after Second rise

    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 aluminum foil and continue to bake.

    Whole Wheat Semolina Bread

    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.

    Healthy Whole Wheat Semolina Bread

    Like this wheat semolina bread? Share and Leave comments. Share your love with me.

    Print Recipe
    Healthy Whole Wheat Semolina Bread Recipe
    Cuisine Baked
    Prep Time 30 minutes
    Cook Time 35 minutes
    Passive Time 70 minutes
    Servings
    Loaf
    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
    Cuisine Baked
    Prep Time 30 minutes
    Cook Time 35 minutes
    Passive Time 70 minutes
    Servings
    Loaf
    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
    1. In a bowl, take lukewarm water. Mix Sugar and yeast into it and set aside till it froths.
    2. In a large bowl, take semolina, Wheat flour, Garlic powder, olive oil, and salt.
    3. 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.
    4. 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.
    5. 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).
    6. 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.
    7. Grease a tin and place this loaf in it. Brush it with milk, sprinkle sesame seeds and cover it with greased cling wrap.
    8. 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).
    9. Meanwhile, preheat the Oven to 200 degrees Celsius.
    10. 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.
    11. 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.

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    37 COMMENTS

    1. 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.

    2. 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

    3. 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

    4. 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.

        • 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.

    5. 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 🙂

      • 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

    6. 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?

    7. 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

    8. Simply want to say your article is as astonishing. The clearness in your post is simply spectacular and i can assume you’re an expert on this subject. Well with your permission let me to grab your RSS feed to keep up to date with forthcoming post. Thanks a million and please continue the enjoyable work.

      • 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.

    9. 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.

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