I used a basic recipe with semolina, yeast water levain, salt and water. The taste, the aroma is soo divine. Till you bake it yourself, bread baking is always a dream. At the end of the autolyse the semolina was soft and held to its structure.Levain This was the same time it took for the levain to mature. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. Because semolina is a bit coarse and hard, I decided to autolyse it for 12 hrs with added salt. I used a basic recipe with semolina, yeast water levain, salt and water. First time trying 100% semolina bread using yeast water for leavening. However, it was ultra-soft, difficult to slice as well as difficult to manage while making sandwiches, etc. But you must try and taste the comforting home made bread yourself. Semolina is coarsely ground durum wheat (grano duro, Triticum durum - a variety of wheat) and it's often used to make pasta.When it's called semola rimacinata in italian, it reffers to semolina which has been re-milled to make it finer and more suitable for bread baking. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma , pasta, and couscous. This was the same time it took… https://www.breadmakermachines.com/recipes/semolina-bread-recipe https://www.thatsusanwilliams.com/2012/07/semolina-sesame-artisan-bread Because semolina is a bit coarse and hard, I decided to autolyse it for 12 hrs with added salt. Bread with Semolina seems surprising but yes it's possible. Etymology. METRIC BAKER'S % King Arthur Sir Galahad Flour 4kg 40% Durum 6kg 60% Water 7.26kg 72.6% Salt 0.2kg 2% Sesame (toasted) 0.5kg 5% TOTAL YIELD 17.96kg 179.6% NOTE Approxima In my previous experiment of 100% semolina bread, the bread came out really well. This is the only bread my children will let me make. The word semolina also refers to a sweet dessert made from semolina and milk. I've only given a 1 1/2 pound loaf recipe because the bread raises quite high. My other experiment with whole wheat bread felt that the bread was a little dense when used for making sandwiches. In these days of health consciousnous comfort food is almost become impossible. From "The Bread Machine Cookbook II" by Donna Rathmell German. First time trying 100% semolina bread using yeast water for leavening. Why not make something combining these two flours.