Semolina Bread


I had semolina flour in my pantry--so I figured why not make a bread? I use the same semolina for my kibbeh dish, but I didn't feel like making kibbeh and wanted to try something new, and this is where I came up with this amazing bread. Although it is not gluten free, it contains very few ingredients and very little effort, which is so much better for you than store-bought bread, that usually contain endless amount of unhealthy ingredients.

Even if a bread is made really healthy, it is still dense with calories, so keep this in mind, especially if you are trying to loose a few pounds. However, if you choose to eat bread, then this recipe is a good choice:)

You can make it more sophisticated by adding chopped walnuts to the mixture, or olives, or top it with Zaatar (mediteranean spice) which will give it a nice spin.


Semolina Bread


1 1/2 cups warm water

1 teaspoon instant yeast

1 tablespoon agave or honey 

1 1/2 teaspoon salt

1/4 cup olive oil

3 1/2 cups super fine semolina flour


To a stand mixer add water and yeast, let bubble for 15 minutes, then add agave, salt and olive oil.

Mix. Next add slowly the semolina flour while the mixer is working on low, let it knead for about 8 minutes. the dough will be nice and smooth.

cover with plastic wrap and a clean towel on top, let it rise in a warm dark place for about 3 hours.

Next, heat oven to 375 F.

Knead the dough again and pour into a greased loaf pan, brush with olive oil and sprinkle with your favorite topping (optional) let it rise for about an hour, and bake in the oven for about 40 minutes. until golden brown.

Let it cool completely before removing from pan and slicing.