How Do I Choose the Best Semolina Bread?

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  • Written By: Megan Shoop
  • Edited By: Michelle Arevalo
  • Last Modified Date: 22 February 2020
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Semolina bread is generally baked using flour made from the ground endosperm of durum wheat. This part of the heavy wheat grain is full of gluten, starches, and nutrients, meaning semolina flour usually bakes into a light but chewy bread. Some of these breads can also become quite dense, depending on how much moisture is in them. When you’re choosing semolina bread, you should take into account what exactly you’re looking for and read the bread packaging to make sure you’re getting exactly what you want.

Many kinds of semolina bread contain a mixture of white and semolina flours. Some manufacturers use a half-and-half combination, while others may use just 30% or 40% semolina. The reason many companies do this is because white flour often gives bread a much lighter, very moist consistency. Semolina flour tends to soak up a lot of moisture, creating a bread with a flat, chewy consistency. Those who prefer the texture of white bread may want to purchase semolina bread made with just a percentage of semolina flour.


If you’re looking for a very healthy bread, it might be worth it to look for loaves made with 100% semolina. These breads contain no white flour at all. Research has discovered that eating whole grains, like semolina bread, is good for the heart and digestion. Many of these breads also eschew high fructose corn syrup and high amounts of sugar because this kind of bread isn’t meant to taste sweet on its own.

Another choice you have to make when choosing semolina bread is whether you want loaves or flatbread. For instance, traditional Moroccan bread comes out of the oven as thick, flat, semolina rounds suitable for tearing up and dipping into hummus or soup. These rounds also work well for making individual pizzas or as an accompaniment to chili. Semolina bread pizza might be topped with marinated lamb or bison, feta cheese, and some garlic and olive oil. When placed in the oven, the toppings will warm and crisp, as will the edges of the bread. The center of the bread should remain chewy and dense.

Most semolina bread loaves are yellow in color and feature a nutty flavor. They’re usually slightly smaller and heavier than traditional white bread, but proponents say that semolina makes delicious sandwich bread. It also makes a dense, delicious toast, especially when topped with fruit preserves. The bread itself isn’t usually sweet, so the sweetness of the toppings provide a delicious counterpoint to this nutty bread.


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Post 2

Semolina bread with raisins is my favorite. Since this type of bread is not very sweet, the raisins give it just enough sweetness to make it flavorful. It is great for breakfast, because you can serve it toasted and buttered by itself, or use it to make French toast. It is also good served with eggs and bacon for a hardy breakfast.

Post 1

Whole wheat semolina bread is a great option for people who are health conscious. Though it is dense and rich, you will get the benefits of the the whole grains when you eat it. Another good thing about eating this rich bread is that it will make you feel fuller, faster, so you are likely to eat less of it compared with other types of bread.

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