Semolina Bread Recipe (Pane Siciliano)
Do you want a more complex flavor to your bread? Then Semolina Bread with Sesame Seeds (locally known as 'Pane Siciliano') has you covered. You've got the nuttiness both from the semolina and the sesame seeds, plus the soft interior and crunchy exterior in every slice!
Servings: 3 loaves
Calories: 709kcal
Ingredients
- 2 & 1/4 tsp yeast
- 1 tbsp + 1 tsp olive oil
- 1 tsp honey
- 2 & 1/3 cups semolina flour
- 1 cup bread flour
- 1 & 1/2 tsp salt
- 3 tbsp sesame seeds
Instructions
Preparing the semolina bread dough:
- Mix the yeast with 3/4 cup of warm water, then set aside until it becomes foamy.
- In another bowl, combine the bread flour, semolina, and salt. Mix, then set aside.
- Once the yeast mixture is ready, pour it into the stand mixer's bowl. Add the olive oil, honey, and 1/2 cup of water.
- Use the paddle attachment to mix, then add the dry ingredients (flour, semolina, and salt).
- Continue mixing with the paddle attachment until you see a dough forming.
- Switch to a dough hook and mix until you get a soft, smooth dough.
- Form the dough into a ball and place it in an oiled bowl.
- Cover with a clean kitchen towel and set aside until it doubles in size. (It generally takes 1 & 1/2 to 2 hours).
Forming and baking pane Siciliano:
- Uncover, deflate and transfer the dough onto a flat surface.
- Start forming your semolina bread by cutting the dough into two portions, then cut one of them into two smaller parts.
- Form a rectangular log from the bigger half of the dough and place it on top of a baking sheet (and tray) that's generously dusted with flour.
- Form a log of about 20-inch long for one of smaller dough portions and roll each end towards the center; on the opposite side --- forming an inverted 'S.'
- Place it on top of the baking tray as well and brush it with water.
- Sprinkle the dough with sesame seeds and do the same for the rest.
- Using a sharp knife, create a cut on top of the pane Siciliano that's shaped into a rectangular dough.
- Cover all three with the kitchen towel and set aside until it (almost) doubles in size. It typically takes 45 to 60 minutes.
- When you reach the thirty-minute mark, preheat your oven to 230°C (450°F).
- Once the dough is ready, uncover them and place the tray in the middle of the oven.
- After 15 minutes, spray the inside of the oven with water three times, then lower the temperature to 200°C (375°F to 400°F).
- Keep the tray of semolina bread inside for another 25 minutes.
- Transfer them on a cooling rack, then serve once it has properly cooled.
Video
Notes
- Cook's Tip #1: Do not hesitate to add a bit of water if you feel the dough is dry. It's a normal occurrence when using semolina flour --- start with adding a tablespoon of water first, then repeat if you're still not happy with it.
- Cook's Tip #2: Unlike the Tuscan bread, you need to punch this dough in the center to deflate it.
- Cook's Tip #3: Do not skip the brushing of water to the dough --- it helps make the sesame seeds stick to the semolina bread.
Nutrition
Calories: 709kcal | Carbohydrates: 133g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 410mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 7mg