semolina soda bread

When we last crossed paths, I dispensed a handy tip for making your own oat flour.

I also promised a recipe for oat soda bread would follow. I’m not one to go back on my word, but I got so excited at both the taste and ease of the recipe, I couldn’t wait for the day to pass. No worries you can still get the recipe over at In Jennie’s Kitchen.

Really, it worked out better this way for us both. By time an entire day passed, I had made another version of this soda bread. You won’t need the oat flour for this one, but it shows how versatile and adaptable making soda bread can be. This time I decided to make a semolina version, and added back in some of Heidi’s original rye flour for a nutty undertone.

I make a point of saying to let the bread cool an hour before slicing. In full disclosure, I broke my own rule. The allure of warm bread slathered with butter and fleur de sel was too irresistible. So, if you’re really in a rush and just can’t wait the hour, suffice it to say 15 minutes seems just enough time for the crumb to relax. You know, if you have little will power, like myself.

Semolina Soda Bread

makes one generous-sized loaf

Inspired by Heidi Swanson’s forthcoming book Super Natural Every Day.

7 ounces semolina flour

8 ounces all purpose flour, plus more for dusting and kneading

2 ounces rye flour

1 3/4 teaspoons (12 grams) baking soda

2 teaspoons (12 grams) granulated sugar

2 cups (450 ml) plus 2 tablespoons well-shaken buttermilk

Arrange rack in center of oven. Preheat to 400ºF.

Add flours, sugar, baking soda and salt to a deep bowl. Whisk together to mix well. Pour in 2 cups of buttermilk and stir using a wooden spoon until just combined.

Lightly flour a clean countertop or large cutting board. Dump dough onto surface and knead briefly, 30 to 60 seconds until it forms a relatively smooth ball. Place on a lightly floured rimmed baking sheet. Slightly flatten ball of dough.

Brush sides and top with remaining buttermilk. Sprinkle top with a generous amount of flour, 2 to 3 tablespoons. Using a very sharp knife, slash a deep “X” on the top of the loaf, making sure not to cut all the way through.

Bake for 25 minutes, then move tray to upper middle rack of oven and bake for 13 to 15 more minutes until it becomes a deep golden color and temperature registers 185ºF. It should sound hollow when tapped with your knuckle. Transfer to a wire rack, and let cool for at least an hour before slicing.

Variation: see my recipe for oat soda bread

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6 Comments to “semolina soda bread”

  1. how fun! I have been experimenting with sourdough lately (have yet to write a post, but will soon, on my results), so everything “bread” is intriguing to me. Does soda bread stay for long?

    • Amelia, I store half the loaf wrapped in plastic wrap in the freezer, so there’s always homemade bread even if it’s a busy week (just take it out the night before to thaw in the fridge). Otherwise, you do want to eat it within a few days.

  2. Thank you for posting such a gorgeous and flavourful soda bread. I love the combination of different flours (especially the rye!), and I’m overjoyed that there’s not a raisin in sight (I like raisins, but not in soda bread).
    This loaf sounds like a perfect accompaniment for the chili I had planned for tonight… hope I have everything I need in my pantry!

  3. Sounds delcious, I also love the seedy soda bread she does. Cannot wait to get the cook book.

  4. Semolina flour! I love that idea, it must give the soda bread a slight sweetness and a bit of texture.

  5. in the body of your recipe, you mention salt but in the ingredient list, there is no salt listed. how much salt do you use and what kind? thanks for your help.

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