World Bread Day: My Hubby bakes an Italian Bread with Semolina and Olive Oil

Italienisches Brot mit Weizengrieß und Olivenöl

You may have wondered why I barely ever introduce bread on my baking blog as I do today with this Italian bread with semolina and olive oil. Yes, there are a few recipes, such as this farmer’s bread, these Danish buns with yoghurt, or homemade croissants. You may think that I mainly eat cakes and cookies, but that is definitely not true. There is a very simple reason why I barely publish bread recipes. The reason is my beloved hubby who is the master of bread-baking. He even has baking running in his blood, his grandfather was the baker of the entire village. So you can probably imagine that he is very good at baking bread, much better than me. Well, at least today. His beginnings were rather humble, I distinctly recall when I told him about the fact that yeast likes it warm and cozy. I also remember when we made our first yeast bread together. He very awkwardly punched the bread and asked me how I knew when the right consistency was reached.

But soon after his humble beginnings he transformed to an excellent bread baker. He works in IT, he is a computer scientist and for that reason he did a lot of research on bread baking, he did experiements and in general loves a very scientific approach to baking. One blogger who definitely contributed to him becoming a master is Lutz from the blog Plötzblog (in German). Lutz also has an extremely scientific approach to baking, he even tells you exactly at which temperature the bread has to rise. His precise language and very scientific recipes were music to the ears of my hubby.

Yes, we do have homemade sourdough at home. Yes, each time we have new guests, we will inevitably talk about the many jars and glasses with dubious beige fillings we have displayed at home. Yes, my husband does bake all of the bread we eat at home and yes, I will always taste the difference of bread bought at a bakery, even if the bakery is ultra-organic, I can guarantee you that my huband’s bread tastes better.  And since my husband has been baking our entire bread consumption (mind you, I am German, so we eat bread daily) so faithfully, I am beyond excited in taking part in the World Bread Day 2018. Zorra from the blog Kochtopf (in German) writes in her blog entry about the World Bread Day:

Homemade bread is one of the best foods of the world!

There is nothing better than smelling home-baked bread!

If you think the same you have to take part in the World Bread Day 2018 on October 16.

World Bread Day, October 16, 2018

Well, today is October 16, 2018 and I am hereby taking part in World Bread Day. Even though I didn’t bake the bread, but my husband.  But he graciously gave me permission to document the process and also publish the recipe. While I watched him work his magic. I am happy he agreed to this because I strongly believe that we should make our own bread, we should smell the dough, touch it, see how something magical happens when we throw flour, water, and yeast together.

Credit: Plötzblog (in German)

Italian Bread with and Olive Oil

Serves: Two loaves of bread
Cooking Time: 30min preparation + ca. 4 hrs of rising + 50min of baking


  • // Day 1 //
  • Dough 1
  • 30 grams of semolina
  • 150 grams of water
  • 22 grams of salt

  • Dough 2
  • 250 grams of all-purpose flour
  • 250 grams of cold water
  • 2.5 grams of fresh yeast

  • // Day 2 //
  • Dough 3
  • 720 grams of all-purpose flour
  • 370 grams of lukewarm water

  • Additional Ingredients
  • 40 grams of olive oil
  • 7.5 grams of fresh yeast



On day 1 mix the three ingredients from day 1 and bring to a boil, let thicken for a little, then spoon onto plastic wrap, cover tightly and let sit at room temperature for 24 hours. Mix the ingredients from dough 2 by hand, place in airtight container and chill for 24 hours.


On day 2 place flour and water from dough 3 in a large bowl, mix, and add dough 2. Knead by hand until combined. Let sit at room temperature for half an hour.


Add dough 1, oil, and additional yeast and knead with a machine for five minutes on lowest speed. Knead for five more minutes on second lowest speed. Form into a ball and place in a bowl covered with a damp towel.


Let rise for three hours at room temperature, knead by hand for about 30 seconds after 30, 60, 90, and 120 minutes to give the yeast fresh oxygen. Each time from back into a ball, place in bowl and cover again.


After three hours, divide dough in half. Form two thirds of each half into a loaf, the last third serves as a wing you want to wrap around the loaf, so try to stretch that third to cover the rest. Brush the wing with additional olive oil, cover the loaf. Turn upside down so that the wing is on the bottom and place in a bread basket. Let rise for about 30-45min.


Preheat oven to 250 degrees Celsius and place loaves on baking sheet. Bake for 10min, then lower temperature to 230 degrees and bake for an additional 35-40min or until dark brown.

P.S.: As you can see fro the list of ingredients, homemade bread is naturally vegan. This bread consists of flour, semolina, yeast, salt, water, and olive oil.

If you are interested in a simple sourdough bread, I can recommend this one, you only need to prepare the sourdough the night before:

Easy sourdough bread

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  • Reply
    Saturday October 20th, 2018 at 03:22 PM

    Gorgeous loaf and you choose your husband well. 😉 I am looking forward to see what your hubby will bake for next years WBD. 😉

    • Reply
      Saturday October 20th, 2018 at 07:03 PM

      Thanks, Zorra, ich bin auch sehr gespannt. Thank you for organizing this every year!

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