baking · Book Reviews · Cookbooks · cooking

Sesame Semolina Bread

Kirk won the Best Husband Award today – he fixed my bread machine. The past couple loaves the bread pan was not locking in and was rocking around, even lifting up during kneading. It was very loud and well, had me wondering if my machine was going to die on me. Needless to say my loaves were not as well kneaded as they could have been. Kirk got into the machine and worked on the clamps, now my machine works like new. 5 minutes of his time and talent prevented me from getting the bread machine of my dreams – a Zojirushi BB-CEC20 Home Bakery Supreme. Dang! Darn thrifty and handy husband foiled me 😉

On the other hand our bread for dinner tonight was tall, airy and smelled wonderful as it came out. Yum!

I found at the library a copy of the 2000 edition of The Pleasure of Whole-Grain Breads, a wonderful cookbook that is both for bread machines and regular bread making, with recipes alternating between the methods.

We were doing great until I turned around and my cookbook was missing. And Walker was ignoring me. Took me 15 minutes to figure out that he had grabbed it off the counter and hidden it. Under the pile of winter blankets, in a cupboard. Oh to know how a 2 year old’s mind works…..

“Mama, be quiet! You are interrupting Dora!! Who cares about your cookbook you need….”

The cookbook (once found again) is a wonderful resource of recipes. On page 120 I saw the recipe for bread-machine sesame semolina bread and figured it might be fun to try. I bought a bunch of Semolina Pasta Flour when we visited Bob’s Red Mill. And hadn’t thought of using it in bread! The bread has a very crunchy crust with a rustic flavor. Perfect for dipping into a chowder….and what a tall loaf it produced! It was as big as a 2 lb loaf normally is!

Sesame Semolina Bread



Place all the ingredients in the bread pan according to the bread machine’s directions. Set for a white or basic bread, 1½ lb loaf, medium crust and start.

After baked, remove from the machine, knock out on a cooling rack. Let cool fully before slicing.

Makes one 1½ lb loaf bread.


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