Bread Series · Chapter VI

Mini Semolina Sesame Bread

February 9, 2026

Winter – Chapter Six.

“Sésame, ouvre-toi.”

Some recipes come simply from a craving,
a missing ingredient,
and an instinct.

Semolina, sesame, and olive oil.
A bread that created itself.

The Actors

2 Cups of fine semolina
1/2 Cup sesame seeds (Bien torréfié)
7g Yeast
1 Tbsp Olive oil
1 Tbsp Honey
1 Tsp salt
260-310 ml Warm water

The Story

First, in the warm water (warm to the touch so it won’t kill the yeast), add the honey (along with the yeast) and mix well. Then add the rest of the actors, the semolina, sesame, salt, and form the dough. At this point, it will be a bit granuleuse. Let it rest for about 10 minutes, enough time for the semolina to absorb the liquid, and it will be easier to work.

Now, c’est parti pour 20-25 minutes de sport. You can, of course, use a mixer, but it is a good stress reliver, trust me. Knead the dough until it feels smoother, add the olive oil while working (after about 5 minutes ok kneading), and while working it, if it gets harder or dry, add a bit of warm water. When it is ready, it will tell you (you will hear tick tick). Let it rise in a greased bowl until it doubles in volume with a bit of olive oil on top.

After resting, shape the dough. I divided it into 6 small loaves and let them rest for a second time for another 30 minutes or an hour.

Before baking, glaze them with water to have a good tan. (Mam’s tip) Or honey water for a more golden sweet touch.

Finally, place them in a heated oven (200 °C) for about 20 minutes.