Sourdough Sunday – Semolina Bread

I’ve been a little bit lazy in the baking department this month (thus the Sourdough Sunday this week instead of the usual Saturday) transitioning to quicker fare like breadsticks and crackerbread. But the man of the house, who likes sandwiches for his lunch, has been lobbying for a nice, full loaf of bread. So I broke down and made this beautiful golden semolina bread. It’s been perfect for sandwiches, toast, and just eaten plain. Very moist and tasty.

Semolina is made from durum flour, the same flour used to make pasta and often found in good pizza crust. It looks a little like corn meal, but has a finer texture.

Although it has a pretty high protein content, not much of that protein comes in the form of gluten, so I also used unbleached all-purpose flour to give the bread some structure.


  • 1 1/2 cups sourdough starter (learn how to make your own here)
  • 1 1/4 cups water
  • 2 1/2 cups all purpose flour
  • 2 1/2 cups semolina flour
  • 2 tsp salt

In a large bowl or the bowl of a stand mixer, combine the starter and water. Add the flours and salt and mix well. Knead for about 5 minutes by hand or 2 minutes using a stand mixer. Be careful not to over-knead or it may come “unglued.” Form into a ball and let rise in a greased, covered bowl for about 2 hours. Gently deflate dough, divide into two regular sized loaves, or leave as one large loaf. Let rise for another 2 hours. Place a baking stone in the oven and preheat oven to 450 degrees. Make a quick cut in each loaf, and bake on a heated stone for 40 – 45 minutes, or until bread is golden brown and internal temperature is about 204 degrees. Remove from the oven and let cool for at least 15 minutes before slicing.

Have you ever used semolina flour before? What is your favorite use? pizza dough? semolina cake? or something else?

This recipe will also be submitted to Yeastspotting.


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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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