Sesame semolina loaf from Big Book of Bread: 125 Recipes for Every Baker (page 141) by King Arthur Baking Company

  • unbleached 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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 16, 2026

    I'm a bit torn here. The dough came together easily & rose beautifully but I also find the finished loaf to be a bit dry. Perhaps the sesame seeds are contributing to that? And I'm not sure I actually like the flavour/texture of that thick layer of seeds. I'm unlikely to repeat this one.

  • hibeez on January 19, 2026

    This had a nice rise and made a lovely, structured loaf that sliced easily. The seeds stayed on the loaf, unlike some breads where toppings scatter to the wind. Used a super fine semolina flour as noted. Will make again.

  • anya_sf on July 25, 2025

    The dough was so soft initially that I thought for sure it would need extra flour, but after resting and mixing with the Kitchenaid, it was great and baked into a surprisingly tall loaf. The bread was a teeny bit dry, but perfect for sandwiches with a moist filling (e.g., tomato, tuna salad, etc.).

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