Semolina Wholegrain Bread | Atta Sooji Bread


Late vernal blooms are bright and profuse. Mercury is rising with days getting hotter and drier. Cuckoo is singing endlessly with each pitch higher than the previous one. A gust of strong wind sweeps all dry leaves in one direction and piles them up. A garden lizard almost undetectable till it moved, scurries through the leaves and clambers onto a nearby tree. 

A Desert Wheatear flits from branch to branch and then perches on electricity wire.

 It is a migratory bird and shall return home soon.

It is almost weekend and I decide on baking a bread using semolina. 

Semolina gives great texture to breads. The bread has a hint of sweetness and flavour imparted by honey. It rises well and has a great texture and taste.

Wholegrain Semolina Bread | Atta Sooji Bread


  • 1 cup semolina
  • 2 cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 ¼ teaspoon instant dry yeast
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 ½ cup warm water


  1. Take semolina, all-purpose flour, yeast and salt in a big bowl. 
  2. Take  1 ½  cups warm water. Add honey  and mix well.
  3. Add this water to flour mix and mix well with a ladle. Add oil. Mix well. It will form a wet and shaggy dough. Cover and let it rest for 20 minutes.
  4. Transfer the dough to a kneading plate. Add ½ cup whole wheat flour in parts mixing well after each each addition. Knead with hands for 6 to 8 minutes till dough becomes very smooth and elastic. The dough will be sticky.
  5. Transfer it to an oiled bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place to rise for 45 minutes or until doubled.
  6. Grease one 8 x 4 inch loaf pan.
  7. Punch dough and knead for 2 minutes. Shape it into a loaf. Transfer to the prepared pan. Cover and leave to rise for 45 minutes to 1 hour or until it crests above the rim of the pan.
  8. Bake in a preheated oven at 180 degrees C for 40 minutes. The loaf should turn beautiful brown from top and should sound hollow when tapped at the bottom.
  9. Remove from the pan after 5 minutes. Slice when cold or slice next day.

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  1. i want to make all of your breads but i dont get instant yeast easily where i live . can i use active dry yeast , if yes then how much and how to use it?

    1. Hello Meenakshi, please go ahead with all the bread recipes using active dry yeast. You may use the same quantity as specified in the recipe. And yes, make sure that the yeast is working by blooming it.

  2. Hello mam, i have tried to bake this bread today. i faced two problems , first, while kneading the dough i oiled my hands , sommetimes dusted my hands with flour to knead the dough as the dough was very syicky. . secondly, what is the height of your pan , my pan height is 4inches, it didnt crest above the the rim of the pan after 1hr.. kindly mention the height of pans in your post.

    1. Hello Meenakshi, I read your comment and realised that this is no major problem. These are the problems that come in the early days of bread baking. I would suggest that you start kneading by adding a little water at a time. keep adding according to your requirement . The dough should be a little sticky but manageable. It should retain shape and not spread flat.
      I always had a problem with my bread pans. I got some pans made accoring to my needs. The one that I used for this bread is 8x4 inches and is 4 inches high. The bread did rise slightly above the rim. You may wait till the loaf doubles. it could take longer than one hour.
      Hope this helps. Do let me know. I can send you some helpful links if you wish.

  3. hello Namita,

    Can you please let me know while resting dough with what we should cover the rest dough ? like in above recipe , you have asked to rest it for 45 min in 8 x 4 inch loaf pan ., so with what to cover this ?


    1. Hello, you may use a kitchen cloth or a handkerchief to cover. This dough is not very sticky. if the dough is sticky, then dust the cloth with some flour and used dusted side to cover your dough.

  4. Thank You for sharing your bread experience Binu :)