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March 5, 2017

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.

|Recommended Recipe: Best Flours for Baking

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.

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.

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).

whole wheat bread by tangzhong dough

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.

dough for semolina bread loaf

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).

semolina mix flour bread dough ready for bake

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.

Semolina Bread mix Flour

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
Wheat Semolina Bread Recipe
5 from 3 votes
Prep Time: 30 minutes
Cook Time: 35 minutes
1 hour 10 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 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.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • 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.

  • 5 stars
    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

  • 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.

  • 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..

  • 5 stars
    Great recipe .. I made pav following this recipe and they were awesome!! Thanks for such a wonderful recipe 😊

  • Hi can I make ladi pav or buns out of the same dough? I don’t have a loaf pan so asking

  • 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.

  • 5 stars
    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

  • 5 stars
    Just made this bread and it turned out great! Didn’t have fine semolina flour, but still amazing with regular. Thank you!

  • 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.

  • 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

  • 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.

      • 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.

  • 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

  • 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,
    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

  • 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.

  • 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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