Sicilian semolina and sesame bread (Pane Siciliano) from Christopher Kimball's Milk Street Magazine, Jan/Feb 2024 (page 26)

  • bread 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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  • Serves : 1 loaf

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Notes about this recipe

  • kshell on June 11, 2024

    Had so much fun making this bread with my toddler. It is not sticky. Almost as easy to shape as play-doh. It was not a mind-blowing loaf of bread, but still a solid, good loaf. I prefer high hydration type dough, but I would do this again with my kids. Was lazy and did not grind sesame seeds; could still taste them.

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