Semolina Bread

The delicate, sweet taste of semolina permeates this loaf with a slight richness.

Semolina is the granular form of durum wheat, while durum flour is mainly used in the manufacture of dried pasta. It has limited use in baking, but adding it to bread dough imparts a golden hue to the bread’s crumb and an extra nutlike flavor to its crust. For this recipe you may use either form of durum wheat.