Moroccan · Bread
Sesame Semolina Loaf
A golden semolina loaf enriched with olive oil and generously crusted top and bottom with toasted sesame, giving a nutty, crunchy shell around a tender yellow crumb. It is a slightly special-occasion khobz — the sesame makes it richer and more fragrant than the everyday round.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 8
- Level
- Medium
Ingredients
- 350 g fine durum semolina
- 150 g bread flour
- 1 1/2 tsp salt, 1 tsp sugar, 7 g dried yeast
- About 300 ml warm water
- 3 tbsp olive oil
- 6 tbsp sesame seeds, toasted
Method
- 1
Knead
Mix the semolina, flour, salt, sugar and yeast, add the water and oil and knead 10 minutes to a smooth dough.
- 2
Rise
Cover and rise about 1 hour until doubled.
- 3
Coat with sesame
Shape into a flat round, brush all over with water and press generously into toasted sesame, top and bottom.
- 4
Prove and dock
Place on a semolina-dusted tray, prick with a fork and prove 30 minutes.
- 5
Bake
Bake at 220°C for 25–30 minutes until golden and the sesame crust is toasted and fragrant.
Chef's tips
- Toast the sesame before coating — it deepens the flavour and stops it burning in the oven.
- Press the seeds on firmly with damp hands so they stick rather than falling off when sliced.
Frequently asked questions
Why coat both sides?
Coating top and bottom gives sesame crunch in every bite and is typical of the more festive Moroccan sesame loaves.
Can I add nigella seeds?
Yes — a mix of sesame and nigella (black seed) is aromatic and traditional on Moroccan breads.