Vegan Semolina / Sooji Bread

Looking for a recipe to make the perfect white bread, but want to avoid Maida ( all purpose flour ) ?
You could try my whole wheat bread recipe here or try this wonderful recipe that uses Sooji ( Semolina ). This bread tastes just like a regular white bread with a perfect soft texture. This bread is topped with sesame seeds giving it a wonderful crunch and nutty flavor.


Yield: 1 Regular sized Loaf
Prep Time: 15 minutes
Rest Time: 1 hr 40 minutes
Cook Time: 30-35 minutes

  • 2 cups semolina / Sooji ( grinded for about a minute or you can use semolina flour)
  • About 3/4  cup water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3 tbsp oil(I used olive oil)
  • 2 tsp yeast ( I used active dry yeast. If using instant dry yeast, add directly in step 1 below ) 
  • Milk to brush and Sesame seeds to top ( Optional ).


 1. Whichever semolina/sooji you are using coarse or fine, make sure to grind it.
 2. After the first rise, make sure to knead the dough by stretching it.
 3. If using instant active dry yeast, add it with Semolina ( sooji ) and salt,  and make a dough using just water and sugar mixture.
 4. Make sure the bread has cooled completely before slicing.
 5. The bread will stay good for  2-3 days in an air tight container or wrapped in a cling foil at room temperature.
 6.  Recommended 2 tbsp sugar gave me the perfect mild sweetness in the bread. If you want, you can use 1 tbsp.
7. The water for yeast should be warm, not water will kill the yeast which will result in flat bread.
8. If you do not see froth or bubbles after 5-10 min of activating yeast... discard the mix and start again.
9. Do not overproof the bread. 1 hour for 1st proofing and 40 minutes to 1 hr for second proofing is enough.


1.  In a bowl, take grinded Semolina/Sooji  and salt. Mix together. ( If using instant dry yeast, add it too ).

2.  In another bowl, microwave or heat 3/4 cup water until lukewarm(about 40 sec). Stir in 2 tbsp sugar until it dissolves.   Add yeast to it and again give it a slight mix.   Cover and let the yeast bloom for about 10 minutes until you see froth and bubbles on top.

3.  Gradually add the activated yeast mixture to semolina and make a soft dough. (Don't add the yeast water  all at once)its ok if the dough is sticky. . semolina will absorb the water in sometime... don't be tempted to add more semolina(see the video below)

4.  Now, knead the dough for about 3-4 minutes to make it smooth, and roll it into a ball.

5. Cover and let the dough rest in a warm place for 1 hour. I used the instant pot as shown below.(warm place like you will use to make yoghurt)

6. After 1 hour, the dough should double in volume.

6. Punch it down and add oil.

7. Again, Knead the dough very very well by stretching and kneading repeatedly for about 5 minutes.

8. Once the dough is smooth and kneaded well, roll and fold it as shown.

9.   Place the rolled dough in a lined or greased loaf pan and let it rise in a warm place or outside if it is sunny for 30-40 minutes or till it has doubled.

10. Once the dough has doubled as below, brush the top with milk ( skip or substitute if making vegan ). Sprinkle some sesame seeds ( optional ).

11. Bake in a preheated 370 F / 190 C oven for 30-35 minutes, or till top is golden brown.

12. Mine was done in 32 minutes. Take it out of the oven, and brush with butter ( optional ). Let it cool for 10 minutes before unmoulding.


13. Cut into slices using a serrated knife after 1-2 hours when it has cooled completely from inside too. Do not rush to cut.

14. Enjoy this yummy, soft, spongy delicious bread.



Seema said...

Thankyou much for deatiled recipe.. u have
explained so well .. I will def try and give you feedback.

Neha said...

You are welcome...let me know how it turned out 😊