Golden, sesame-crusted and made with nutty durum wheat semolina, this Sicilian-style loaf is far simpler than it looks. Just semolina, water, yeast and Sicilian Fine Sea Salt, Selected by Maldon come together into a soft dough, rolled in sesame seeds and baked until the crust crackles. It’s the perfect bread for mopping up sauces or building an antipasto spread.
Why You’ll Love This Sesame Semolina Bread
- A Golden Sesame Crust: Rolling the loaf in sesame seeds gives a nutty, crunchy crust and a beautiful finish.
- Just a Few Ingredients: Semolina, water, yeast, sesame and a good sea salt are all you need for a proper Sicilian loaf.
- Soft, Open Crumb: A long, slow prove rewards you with a light, springy crumb under that crisp crust.
How to Make Sesame Semolina Bread (Step-by-Step)
- Start the dough: Place the semolina flour in a stand mixer and add the 250ml of warm water. Mix and knead for 5–10 minutes until there are no dry patches of flour. Cover the bowl with cling film and rest for 1 hour.
- Add the yeast and salt: Mix the 50ml of water with the yeast and add it to the dough along with the Sicilian Fine Sea Salt, Selected by Maldon. Knead with the dough hook for 10–15 minutes until smooth and coming away from the sides of the bowl.
- First prove: Cover the bowl again with cling film and leave to prove for 2–3 hours, or until the dough has tripled in size.
- Shape and coat in sesame: Tip onto a lightly floured surface and shape into a long oval loaf (or a round loaf or buns). Scatter the sesame seeds on a tray, wet the top of the loaf lightly with water, then roll the top in the seeds to coat well. Set on a lined tray and score the top a few times with a sharp knife.
- Second prove: Cover loosely with a plastic bag or cling film, raising the edges so it doesn’t stick to the dough, and prove for a second time for 45 minutes–1 hour.
- Bake: Preheat the oven to 200°C. Remove the covering and bake for 15–20 minutes until golden brown – it should sound hollow when tapped on the base. Cool for at least 10 minutes before slicing and serving.
Tips for the Perfect Sesame Semolina Bread
- Don’t rush the prove: The long, slow first prove is what gives the loaf its flavour and light, open crumb.
- Wet before seeding: Lightly wetting the top of the loaf helps the sesame seeds stick for an even, golden crust.
- Tap to test: A properly baked loaf sounds hollow when you tap the base – if not, give it a few more minutes.
What to Serve with Sesame Semolina Bread
This loaf is endlessly useful across a Sicilian table. Serve it warm with olive oil and a pinch of sea salt, alongside homemade cavatelli or grilled swordfish to mop up the juices, or as the base of an antipasto with burrata and tomatoes. It also makes excellent toast for the days after baking.
Frequently Asked Questions
Can I make rolls instead of a loaf?
Yes – shape the dough into small buns rather than one loaf, coat them in sesame and reduce the baking time, checking from around 12 minutes.
Do I need a stand mixer?
No. You can knead the dough by hand, though it will take a little longer to reach a smooth, elastic texture – around 12–15 minutes.
Why didn’t my bread rise?
The most common causes are yeast that’s past its best or a proving spot that’s too cold. Use fresh fast-action yeast and prove somewhere warm and draught-free.
