100% Semolina Bread (Sooji/Rava Bread) Recipe

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Don't blame me if you get hooked to this Semolina Bread Recipe because it is that addictive. Crackling crust with tender interiors, this bread made using 100% Semolina Flour is going to blow your mind.

Yeast has got a really bad reputation in general.

People find it difficult to tame and think it is best left to professionals instead!!

And why not?? When you can easily find bread in stores why even attempt to spend your time to knead it, wait for it to prove not once but twice then bake, cool, slice.. ufff

Sounds like a chore!!!

But let me tell you there is nothing like a good country style homemade artisan bread.

Why you should make your own Bread

1. It is super super economical to make a bread at home.
2. You know you would be using the best of the best ingredients - from organic flours to making it sugar free and preservative free.
3. Mass produced bread taste bland and lack flavour as compared to the homemade ones.. (because love is the secret ingredient 😉 )
4. Above all you get that sense of an achievement which is surreal.

And this semolina bread is one such recipe which would yield a beautiful loaf with a crackling crust on top and a chewy tender slice that can be used for toast, grilled sandwiches, bruschetta or croutons.

This same recipe can also be used to make semolina rolls, braided bread or artisan style bread.

But What is Semolina you may ask?

Semolina is a coarse textured flour (see image below) made from durum wheat which is used, mainly, to make dried pasta and the most common breakfast Upma in India.

Often used to make desserts too in Asian Countries.

Being a wheat based product it has a higher gluten content and has a nutty undertone and is also slightly yellow in colour.

High Protein + Nutty Undertone + Naturally yellow colour =
Best Flour for Bread Baking.

This makes the best crusty bread with an amazing soft and chewy tender texture.

For this recipe we would be using Chirotti Rava which is a very fine version of Semolina having a texture almost like a sand. It is easily available in Indian Stores.

If by any chance you do not find this variety then you can use any Semolina that is available to you, pulse it in the mixer to make Semolina Flour and then use or sometimes it would be also labelled as Durum Flour.

List of Ingredients you would need to make this Bread:

Semolina Flour:

As mentioned if buying from Indian Stores choose the variety named as Chirotti Rava which is super fine.

If not buy any Semolina that is available to you and pulse it to get to a texture as seen in the image above or in the video.

Or sometimes it would be labelled as Durum Flour too so you can use that as well.

Milk Powder:

If you are following my bread recipes you know I always add a little Milk Powder also known as dried Milk to my breads, it enriches the dough and also makes the bread soft and rich.

You can skip it if is not handy.

Yeast:

I am using Instant Yeast so can be directly added to the flour.

This is the Yeast that I recommend you to buy too if you like bread baking.

Of course you can use Active Dry Yeast too but in that case just make sure to activate it by dissolving in water with some sugar until foamy.

Salt and Sugar:

Apart from helping to build the bread texture it also helps in adding flavour to the bread.

Oil:

Use of olive oil helps to increase the nutritive value of the bread.

You can use any other variety of oil too.

Water:

We would need some liquid to bind everything into a dough.

So we would be using Lukewarm Water for the same.

You can also use Milk in place of Water or Milk and Water in 50:50 ratio.

Pretty basic ingredients there right!!

And here is how you combine everything into a dough.

How to make Semolina Brand in a step by step tutorial format.

Step 1: Preparing the dough

Onto a mixing bowl, add in the semolina flour (pic 1), milk powder (pic 2) and salt (pic 3). Mix together.

In goes the sugar (pic 4) and yeast (pic 5). Mix that through.

Add in all the water (pic 6) and combine it to a dough.

Transfer it to your work top and start kneading.

Being made of semolina this dough would be super sticky so to make it manageable to work with and knead it properly grease the work top with some oil.

Then transfer the dough and just knead.. knead.. knead..

You can check the video in the recipe card or by clicking here to understand how to knead this dough.

Add little oil at a time and knead it until you get a soft and smooth dough.

The reason to add little oil:
is that fat inhibits the development of gluten. So adding a little bit in stages rather than dumping all in would help us achieve a proper gluten structure in the dough.

Also you will observe the minute you add the oil the dough comes together really well, is not sticking anymore and is also easier to work with.

So each time your dough becomes sticky use oil to make it manageable to work with. That way you are not adding any extra flour to your dough and this ensures that the bread dough doesn’t dry up on you.

I am using a total of 3 tbsp of oil here and adding it a little at a time until the dough comes together.

I kneaded it for approximately 25 mins.

Though I love it but if at some point you are tired then definitely cover it with a tea towel for 3 to 5 mins. Take a break and come back again to knead it.

This being a dough made of semolina entirely you would need a little extra time to knead the dough and get it to the right stage.

So finally after 25 mins of kneading the bread dough should be soft supple and bouncy.. . No one would believe it to be made of sooji..

When you press a finger against it you would feel it moist.. that’s how the dough should be. 

I understand not everyone likes kneading the dough by hands and not everyone have so much time to spare.

So for all of you I tried a batch in my stand mixer too.

How to knead the Bread dough using a Stand Mixer?

To the bowl of your stand mixer, add the salt, semolina, milk powder, sugar and water (pic 7 -8).

Mix on lower speed to combine it and then once combined mix on high speed for 6 mins.

In the beginning you might have to use a spatula to scrape the sides and bring everything together.

After 6 mins add the oil (pic 9) and knead for another 6 mins until your dough starts leaving the sides but when you lift the mixer a blob of dough would still be sticking to the base of your bowl (pic 10).

So use a method that you are comfortable with - either kneading by hands or using a stand mixer.

Either way it is now ready to Proof the Dough.

Step 2 - First Proofing.

Take the bowl in which you kneaded the dough, add some oil to grease it (pic 12).

Place your dough and coat the dough with oil too so that it doesn’t dry out (pic 13).

Cling wrap (pic 14), cover with a tea towel and allow it to proof for 1.5 hours until double in volume. 

How to Proof the Dough in an Instant Pot.

If you own an Instant Pot with Yogurt Setting then you can reduce the proofing time by half by choosing to prove the dough in the Pot.

Yes instead of the bowl, put your dough into the greased pot.

Close with a glass lid.

Choose the Yogurt Mode. Set the time to 45 mins.

I have a detailed article on how to proof bread dough in Instant Pot you can refer that as that will help you in converting any bread recipe to an Instant Pot one.

Step 3 - Shaping

So after 1.5 hours of proofing this is how the dough looks like (as pictured below - image 17). Look at the rising.. Beautiful!!! 

But now time to deflate it. 

Just give it a dishum (pic 18).. those lovely air pockets..

Simply transfer it to your greased counter top spread it out to a rectangle as per the size of the bread pan.

Make sure to remove all the air pockets at this stage or else once you bake the bread you would get air pockets on the bread too.. Nothing wrong with it just that it won’t be like a sandwich bread.. But I love this look 😀 

Ok now from the end nearest to you start rolling the dough into a log so that it fits the size of your baking pan making sure that you are pressing it and sealing it down really well so that you do not lose the shape of the dough while baking. 

By the way I have tried this recipe in both 7.5 x 3.5 inches pan and also 9x5 inches pan and found amazing results with the 9x5 loaf so would suggest the same for you too.

The dough would be a bit sticky that’s ok you need that moisture in wheat based recipes.

Shape the log to the size of your bread pan.

Transfer it to the pan. Cover with a cling wrap and allow it proof for the second time.

Do not go by the clock here. Proof it till it reaches the brim or a little over it.

Took me around 45 mins for the 7.5x3.5 pan and around 1 to 1 hour 15 mins for the 9x5 one.

Step 4 - Baking

Once proofed brush the top with milk and bake in a preheated oven of 200°C for 35 to 40 mins until the bread sounds hollow and has a golden brown coloured crust on top. 

Once baked brush the top of the bread with some butter to soften the crust.

Then let it cool in the pan itself for 3-4 mins.

Transfer to a wire rack to cool completely before slicing.

Tips to making Perfect Bread every single time:

1. Semolina Flour tends to absorb more water than any other bread flour variety. So use the water mentioned in the recipe as the guide and adjust it according to your needs.
2. Greasing your work top with oil would help you knead the dough easily without having the need to add extra flour which may cause the bread to become dry.
3. This bread dough would take little extra time to knead using hands nearly 20 to 25 mins. So be patient or consider kneading using a stand mixer.
4. While rolling the bread to shape it into a log make sure that you are pressing and sealing the edges well so that the bread does not open up while baking and lose its shape. Also ensure to place it seam side down.
5. Semolina bread tends to get an amazing oven spring, so allow it to proof it till the bread reaches the brim and keep enough space for it to rise in the oven or else the top of the bread might touch the rods of the oven and burn.
6. Once baked immediately apply some butter on top to soften the crust of the bread.

Different Variations to Try

Semolina Rolls: You can use the same recipe and shape it into a roll to make dinner rolls just like we make Laadi Pav.

Braided Bread: Again the same dough can be shaped into a braid to make the braided bread.

Semolina Bread with Sesame Seeds on top would give it a nice crunch and texture. Not only sesame seeds you can add any seeds of choice like pumpkin, poppy or sunflower seeds.

Cinnamon Bread or Nutella Bread: Once proofed shape the bread into a rectangle. Spread some cinnamon sugar mixture or Nutella on top and then roll to get the swirl effect.

How to Serve the Bread.

You can serve the slice of bread with some butter and jam on the side.

Personally I feel, this bread tastes excellent when toasted. So crispy and nutty just perfect with a cup of tea.

You can also serve this a side to dip in soups or it even makes the best baguettes and croutons.

How long does the Bread Last?

This bread would stay good at room temperature for 3 to 4 days in an air tight container.

I do not recommend keeping bread in the fridge as it tends to dry down faster.

You can of course freeze this bread for up to 3 weeks.

I am sure you might be itching to know:

Is Semolina same as Semolina Flour.

No it is not same. Semolina is coarse in texture as compared to flour.

The one we are using today - Chiroti Rava resembles sand like texture.

Making Semolina Flour at home is super easy. Use any semolina that is easily available to you and then pulse it in the mixer until fine and use.

Can I use Roasted Rava/Semolina for this recipe?

No roasted won't work. You need Plain Rava just make sure to pulse it before using.

What does Semolina do in a Bread?

Semolina Flour has more protein and a tendency to absorb more water.

This makes it a breeze to work with higher hydration dough.

Also it provides a unique nutty flavour to the bread.

Also tackling few very common queries that you have been asking me on Instagram.

Why does my Bread develops a crack on the sides?

Or What causes my Bread to split while baking?

The major reason for your bread to split while baking is when the dough is too wet or too dry:

When your dough is too wet, it would create steam and make the bread rise and coupled with the gases released by Yeast, there is an uncontrollable rise in the bread which causes it to split around the sides which is generally the weaker point.

And when the dough is too dry, the heat of the oven creates a crust on top of the bread too soon due to lack of moisture even before it had time to rise and it kept getting harder. Since there was no easy way for the steam to escape through the hard crust, your sides tore.

So always feel your dough.. Check out our Video tutorial to understand it better.

How do you make Tall Bread?

A simple trick to achieving tall bread is to allow it to prove it till the brim or a little over it whilst shaping. And making sure that you are using the right size pan.

Semolina has a tendency to rise more so this bread recipe is surely going to give you a tall bread slice for sure.

Why does my Bread turn crumbly?

Kneading is the process which develops Gluten in the dough which captures the steam while baking and gives the bread its structure. So when a bread is under kneaded there is not enough structure in the baked bread and hence becomes crumbly.

Is Semolina Bread Gluten Free?

No it is not. Semolina belongs to Wheat Family so has gluten in it.

What to do with Leftover Bread?

Here are few ideas to try:

1. Make Bread Pudding
2. Pulse it to make bread crumbs
3. Cut it into small chunks to make croutons.

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Conclusion:

This Semolina Bread recipe is the one you need to try if you are looking for an alternative to Maida or All Purpose Flour baking.

With an incredibly tall loaf, soft and chewy texture and a crusty crust this Sooji bread recipe is one that you cannot resist.

Find step by step detailed pictorial recipe format on how to make bread in this post.

I will see you soon in my next one

Until then

Hugs

Sushma