Rosemary semolina bread with pine nuts from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 29) by Alexandra Stafford

  • all-purpose flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • anya_sf on March 09, 2020

    It was easy to halve the recipe, and then I didn't have to divide the sticky dough - just used the forks to tip it into the baking dish. My family nearly finished the whole loaf with dinner (eggplant cheesecake). It was delicious.

  • ChristineL32707 on July 21, 2019

    Rosemary Semolina Bread is perfect for sandwiches, with a softer, “creamier” texture. I toasted pepitas and used them instead of pine nuts. Loved the crunch! I will be making this again. My dough generally turns out sticky, but the results are always excellent.

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