Semolina bread is made from durum wheat endosperm, which is high in gluten, starch, and nutrients. It can be light or dense depending on moisture content. Some contain a blend of white flour and semolina, while others are 100% semolina. Semolina bread can be in the form of loaves or buns, and is nutty and yellow in color. It is a healthy choice and can be used for sandwiches, toast, and pizza.
Semolina bread is generally cooked with flour produced 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 makes for a light but chewy bread. Some of these loaves can also become quite dense, depending on how much moisture they contain. When choosing semolina bread, you should consider what you’re looking for and read the packaging of the bread to make sure you’re getting exactly what you want.
Many types of semolina bread contain a blend of white flour and semolina. Some manufacturers use a combination of half and half, while others may use as little as 30% or 40% semolina. The reason many companies do this is because white flour often gives bread a much lighter, very moist texture. Semolina flour tends to absorb a lot of moisture, resulting in a flat, chewy textured bread. Those who prefer the texture of white bread may want to purchase semolina bread made with only 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 found that eating whole grains, such as semolina bread, is good for your heart and digestion. Many of these breads also avoid high fructose corn syrup and high amounts of sugar because this type of bread is not meant to taste sweet on its own.
Another choice you have to make when choosing semolina bread is whether you want loaves or buns. For example, traditional Moroccan bread comes out of the oven as thick, flat, semolina rounds suitable for tearing apart 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 garlic and olive oil. Once placed in the oven, the toppings warm up and become crispy, as do the edges of the bread. The center of the bread should remain chewy and dense.
Most loaves of semolina bread are yellow in color and have a nutty flavor. They’re usually slightly smaller and heavier than traditional white bread, but proponents say the grits make delicious sandwiches. It also makes a thick and delicious toast, especially when topped with fruit preserves. The bread itself isn’t usually sweet, so the sweetness of the toppings provides a delicious counterpoint to this nutty bread.
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