Golden Italian Semolina Bread
Prep time
Cook time
Total time
You can make this bread without diastatic malt powder and it will still be wonderful.
Recipe type: Yeast Breads
Cuisine: Italian
Yield: 2 loaves
  • 2-1/4 teaspoons (1 package) active dry yeast
  • 1-1/4 cups (10 fluid oz) lukewarm water (110°F)
  • 2-1/2 cups (14-1/2 oz, 411 grams) semolina flour
  • 1 cup (4-1/4 oz, 120 grams) unbleached all-purpose flour (plus a little more, if needed to make a fairly stiff dough)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon diastatic malt powder, optional
  • 2 tablespoons olive oil
  • 1 egg white or whole egg beaten with 1 tablespoon cold water
  • 2 tablespoons white sesame seeds
  1. Combine all of the dough ingredients, and mix well.
  2. Knead to make a smooth, fairly stiff dough, 6 to 8 minutes in a stand mixer using the dough hook.
  3. Shape the dough into a ball and let it rise in a lightly oiled container unill it's doubled.
  4. Turn the dough out onto a lightly floured work surface and divide it in half, then pre-shape each half into a log by patting it out to an 8" square and rolling it into a log.
  5. Let the dough rest for 10 minutes to relax the gluten.
  6. Roll each log into an 18" long rope, then coil one end to the center and coil the other end in the opposite direction to make an "S" shape.
  7. Place the loaves on parchment or a ightly greased baking sheet, then lightly cover with greased waxed paper or plastic wrap.
  8. Let the loaves rise about 45 minutes untill they're puffy and when you gently press a finger about 1/2" into the dough, the depression fills in slowly; if it pops right back out, the dough needs to continue rising a bit longer.
  9. Preheat the oven to 350°F for 15 minutes before the bread is ready to be baked, or at least 30 minutes if using a pizza stone.
  10. Gently brush the loaves with the beaten egg, then sprinkle with the sesame seeds.
  11. Bake the loaves in the preheated oven for 25 to 30 minutes, till they're golden brown and have reached 200°F when an instant read thermometer is inserted into the middle of the loaf.
  12. Remove from the oven, and cool on a rack.
Recipe by MJ Bakes A Lot at