Semolina Loaf (Vegan)

   Semolina makes a great vegan loaf. The slices are light as air.  Toast and enjoy with butter or cheese spread or jam, or, make sandwiches. 

I had to make this to believe that Semolina could actually be used to make a super soft deliciously yeasty loaf. When I saw this loaf on Floyd Mann’s site, I was a bit apprehensive to try it out. I thought that the grainy texture of Semolina would not give pliable dough. But step by step as I proceeded, I discovered that semolina is a wonderful medium to work with. All my apprehensions were swept away.

The dough was soft and as good as the dough obtained from flour. It rose beautifully and baked well. It was delicious. The crumb is great. The slices are best enjoyed with butter, cheese spread and jam. 

I made Semolina loaf three times. The first time, I thought perhaps it was a lucky coincidence or perchance that everything went fine and hence the amazing outcome. Sometimes it so happens that the first attempt of a recipe gives fantastic results. However, succeeding attempts are not as good. Assuming it to be this kind of a case, I baked Semolina Loaf twice again. Each time it was equally good and we loved it.

Semolina Loaf


  • 3 1/4  cup semolina
  • 1 - 2 cup water (quantity of water can vary depending on requirement while kneading)
  • 2 tablespoons  oil
  • ½ tablespoon sugar
  • 1 teaspoon instant yeast
  • ½ teaspoon salt


  1. Whisk together semolina and salt.
  2. Add sugar to 1 cup warm water. Stir. Add yeast. Let sit for 5-8 minutes to become frothy.
  3. Add water solution and oil to the semolina mix.
  4. Knead for 10 to 12 minutes. The mixture will keep absorbing water. Keep adding more as long as required. 
  5. While kneading, the dough will transform from grainy texture to smooth and elastic dough.
  6. Transfer the dough to a greased bowl. Cover with a cling film and let it rise for 1 ½ hour.
  7. Remove from the bowl and knead for another 8 to 10 minutes.
  8. Grease one 8 x 4 1/2 inches bread pan.
  9. Using a rolling pin, roll out the dough into a rectangle no wider than the loaf tin that you are using. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hour.
  10. Bake in a preheated oven at 180 degrees C for 20-25 minutes or until the loaf turns golden brown and the bottom sounds hollow when tapped.
  11. Remove from the loaf tin, cool and slice.

This is a Vegan Recipe

Veganism is a philosophy and lifestyle. The most common reasons for becoming a vegan are spiritual concerns, ethical commitments or concerns for the environment. Proper and planned vegan diets satisfy all nutritional needs and are easy on the system. Being simple and nourishing, vegan diets keeps many modern-day diseases at bay.

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  1. it looks so perfect, i could not believe only semolia is the main ingredient seeing you bread

  2. bookmarked it Namita, through the pic we can make out how fresh and fluffy it is :)

  3. Definitely bookmarking.. looks so soft.. is it fine quality semolina that u are using

  4. Prefect crust and wonderful texture, fantastic loaves..

  5. Wow :) Looks awesome Namita !! Cant believe its semolina :) Gonna try this out soon :)

  6. you used only semolina in this no flour..great..came out so perfect

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  7. They look so perfect. Beautifully done:)
    Come and participate at my event and giveaway and awards:)

  8. Amazed!!Such lovely loaves with semolina. This must be tried soon.

  9. Hi,the loaf looks perfect. Please clarify if you have used fine sooji or rawa? what kind of semolina should be used here?awaiting your reply and then will try this recipe.thanks in advance!

  10. Hello! I have used the sooji commonly available in the stores.I have used Rajdhani brand commonly available here. If your semolina is a bit coarse and grainy, you can make it fine in your mixie.
    Let me know if this helps.
    Happy baking!

  11. you are genius ma'm.

  12. Hi Namita,
    Looks like a great recipe to try! However,need your clarification on measurement issue. The standard cups available in Indian shops are 200ml (i.e. 1 cup = 200ml), however US 1 cup measure = 240 ml.
    Please specify which cup measurements are you using? Thanks in advance! Pritika

  13. Hello Pritika, I am a little late in answering you. I use 240 ml cups for all my breads, quick breads and cakes. Please go ahead and try it out. I am sure the bread will come out well and you'll love it. Happy Baking!

  14. Helo.. I tried making bread once and it turned out to be a disaster. i was too scared to try out again until now. However before i start with this recipe, just a question -
    The first two steps are -
    1. Whisk together semolina, yeast and salt. Add olive oil.
    2. Add sugar to warm water.

    Does yeast give a better result when added to warm water? Can I do that?

    I am trying to prevent another disaster and wastage of food hence the question..

    1. Hello, I am sorry that your bread did not come out well. Yes, you may add yeast to warm water with sugar and cover it for 10 minutes. If it begins to froth, it is alive and working. If it does not froth, discard it. I hope you are using instant dry yeast. Also, which step did you feel went wrong? did the dough rise? Please let me know. Hope second attempt is a success. Best wishes and HAPPY BAKING!

  15. Pleasec specify pan/tin size

    1. The pan size is 8 inches x 4 1/2 inches. Happy Baking!

  16. Hi Binu, making semolina buns is a great idea. :)

  17. Hi Namita... I tried this and it came super good... thank u so much for your recipes...

  18. Thank you so much Bhoomika for trying the recipe. I am happy that you liked it😊