Homemade semolina bread with nigella and sesame

Ingredients

• 250 g Durum wheat semolina (fine, sifted)
• 1 tablespoon White sugar
• 1 teaspoon Fine salt
• 1 tablespoon Instant yeast (active dry yeast)
• 1 tablespoon Nigella seeds (whole seeds)
• 1 tablespoon Sesame seeds (white)
• 1 teaspoon Baking powder
• 1 unit Whole egg (at room temperature)
• 450 g Wheat flour (type 45) (sift before use)
• 250 ml Warm milk (temperature 35‑40 °C)
• 4 tablespoon Vegetable oil (olive or sunflower)
• 1 egg yolk Egg yolk + water (glaze) (mix with 1 tablespoon water)

Instructions

1. Mix the dry ingredients

   In a large bowl, place the semolina, sugar, salt, instant yeast, nigella seeds and sesame seeds. Lightly stir to distribute the ingredients.

   Time: PT5M

2. Incorporate the oil and warm milk

   Add the oil then the warm milk. Stir with the wooden spoon until a homogeneous dough forms.

   Time: PT5M

3. First rise

   Cover the bowl with a clean kitchen towel or plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

4. Add the baking powder and flour

   Sprinkle the baking powder over the dough, then incorporate the sifted flour. Knead 5‑7 minutes until a supple dough is obtained.

   Time: PT10M

5. Dough rest

   Shape a ball with the dough, place it back in the bowl, cover and let rest for 10 minutes.

   Time: PT10M

6. Second rise in the pan

   Lightly grease the pan, pour the dough into it and spread evenly. Cover and let rise until the volume doubles, about 30 minutes.

   Time: PT30M

7. Prepare the glaze

   Beat the egg yolk with one tablespoon of water until a homogeneous mixture is obtained.

   Time: PT5M

8. Brush and sprinkle the seeds

   Brush the surface of the bread with the glaze using the brush, then generously sprinkle the nigella and sesame seeds.

   Time: PT5M

9. Baking

   Place the bread in a preheated oven at 180°C and bake for 25 minutes, or until the crust is golden and the bread sounds hollow when tapped.

   Time: PT25M

   Temperature: 180°C

10. Cooling

    Remove the bread from the oven, let cool on a rack for 15 minutes before unmolding.

    Time: PT15M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Durum wheat semolina: wheat flour, polenta
• Instead of White sugar: honey, maple syrup
• Instead of Instant yeast: fresh yeast (15 g)
• Instead of Nigella seeds: cumin seeds, fennel seeds
• Instead of Sesame seeds: black sesame seeds
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Whole egg: apple sauce puree (¼ cup) for vegan version
• Instead of Wheat flour (type 45): all-purpose flour
• Instead of Warm milk: warm almond milk
• Instead of Vegetable oil: melted butter
• Instead of Egg yolk + water (glaze): milk + sugar

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Kitchen scale (optional)
• 240 ml measuring cup
• Bread pan (cake type)
• Kitchen brush
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• First rise (30 min)
• Second rise until double the volume (30 min)
• Baking at 180°C (25 min)
• Brush with the glaze before baking

Chef Tips from the Video

• Sift the flour before incorporating to avoid lumps.
• Use whole milk for a softer bread.
• Lightly sprinkle a little sugar on the seeds before baking for a slightly sweet crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight bag in the refrigerator for up to 2 days (the bread loses some crust).

Freezer: Wrap the cooled bread in plastic wrap then place in a freezer bag; keep for 2 months.

Room temperature: At room temperature, in a paper bag or a bread box, 2‑3 days.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator for a time‑saving in the morning.
• The bread keeps better on the same day; reheat slightly in the oven before serving.