Semolina Sourdough Bread with Mixed Seeds

I first baked this bread on my birthday, years ago, using the recipe from the Tartine Bread book. The original version called for a generous amount of fennel and sesame seeds, and I went all in. The result was beautifully aromatic and unlike anything I’d made before—the fennel really stood out, almost too much. It was delicious, but intense. The kind of bread that calls for a special cheese or a well-matched soup, not your everyday sandwich filling.

Still, I couldn’t stop thinking about that golden, nutty crust and the chewy crumb from the semolina flour. So when I found a forgotten bag of semolina flour in the cupboard—past their best-before date but still perfectly fine—I knew I had to try the bread again.

Over the past few weeks, I’ve made this semolina bread several times, this time using a Holland & Barrett mixed seed blend instead of pure fennel or sesame. The new version is milder, more balanced, and incredibly satisfying. It works beautifully with butter and jam, cheese and pickles, or dipped into a saucy stew. A bread I can eat any day, every day.

I’ve written down my adapted version below so I can keep making it—and so you can too.

Semolina Sourdough Bread – Full Recipe

Ingredients (for 1 loaf)

100g leaven

375g water + 25g additional

350g semolina flour

150g all-purpose or bread flour

75g Holland & Barrett mixed seeds (for dough)

10g salt

100g Holland & Barrett mixed seeds (for coating)

Method

1. Mixing the Dough:

In the bowl of a stand mixer, combine the leaven and 375g of warm water. Stir to disperse. Add the semolina and all-purpose flour, and mix on medium speed for 2–3 minutes until just combined. Let rest for 30 minutes.

2. Kneading:

Add the salt and the remaining 25g water. Mix on medium speed for 5–10 minutes, or knead by hand for 10 minutes. Once the dough is smooth and elastic, mix in the 75g of seeds just until incorporated.

3. First Rise:

Transfer to a lightly oiled bowl. Cover and let rise at room temperature for 4 hours, with optional stretch-and-folds every 30 minutes during the first half of the rise.

4. Cold Proof (Optional):

You can refrigerate the dough for 12–16 hours at this point for deeper flavor, or move straight to shaping.

5. Shaping & Bench Rest:

Turn the dough onto a floured surface. Shape into a round and rest under a bowl or towel for 20 minutes.

6. Final Proof:

Shape the dough into a tight boule. Roll the top and sides in 100g of mixed seeds to coat. Place seam-side up in a floured proofing basket. Let proof for 2 hours at room temp or refrigerate overnight.

7. Baking:

Preheat oven to 250°C with a lidded cast iron pan inside.

Invert dough onto parchment, score the top, and transfer into the hot pan.

Cover, leaving a slight gap, and spritz with water for steam.

Bake covered for 15 minutes, then remove the lid and bake 15–20 minutes more until deep golden.

8. Cooling:

Let cool completely on a wire rack—ideally overnight—before slicing.