Sesame Semolina Lunettas

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves

Recipe photo

This light-textured, golden loaf, shaped in a traditional Italian "lunetta," is perfect with pasta, and scrumptious for sandwiches. Read our blog about this bread, with additional photos, at Flourish.

Sesame Semolina Lunettas

star rating (13) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves
Published: 01/01/2010




  • 5 teaspoons sesame seeds or whole flax seeds
  • 1 egg white whisked with 1 tablespoon cold water


1) Combine all of the dough ingredients, mixing to form a cohesive dough.

2) Knead to make a smooth, fairly stiff dough. This will take about 6 minutes in a stand mixer equipped with a dough hook. You may also make the dough in your bread machine, set on the dough cycle.

3) Shape the dough into a ball, and let it rise in a covered bowl for about 90 minutes, till it's just about doubled in bulk.

4) Gently deflate the dough, and divide it in half.

5) Shape each half into an 18" rope.

6) Working with one piece of dough at a time, mark the center of the rope, and coil one end to the center.

7) Coil the other end, as pictured, to make an "S" shape.

8) Place the loaves on a parchment-lined or lightly greased baking sheet, and cover with lightly greased plastic wrap, or a large casserole pan, such as an oversized disposable lasagna pan.

9) Let the loaves rise for about an hour, till they're nice and puffy. Towards the end of the rising time, preheat the oven to 350°F.

10) Brush the loaves with the beaten egg white, and sprinkle liberally with the sesame or flax seeds.

11) Bake the loaves for about 25 minutes, till they're golden brown. Remove them from the oven, and cool on a rack.


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  • star rating 03/31/2015
  • Jean from Georgia
  • New family favorite! I make the dough in my bread machine, shape it and then bake it on the convection setting of my oven. I like to shape it into a round ;oaf covered in sesame seeds. I cut a shallow cross in the top before baking. The result is a stunning loaf with a crisp crust, light texture and beautiful golden interior. Best of all, the flavor is outstanding.. It also makes great sandwiches and toast. Thanks, KAF, for another wonderful recipe!
  • star rating 02/08/2015
  • mrmoran from KAF Community
  • Excellent flavor from a really easy-to-handle, easy-to-shape dough. I used toasted sesame oil this time, and I'm looking forward to trying olive oil next time.
  • star rating 11/11/2014
  • Vicki from Iowa
  • star rating 01/26/2014
  • Jane from Iowa
  • I've made this several times in the stand mixer with the dough hook, and used nondiastaltic malt since that's what I have around (for bagels). Recipe comes together easily and kneads into a lovely easy-to-handle dough. I've made the lunetta shapes or just long torpedo rolls, with and without the egg wash and sesame seeds. Crust is soft, body is nice creamy yellow color, flavor is mild. Very easy bread for a beginner. Nice with Italian food. I'm thinking of using the dough for deep dish pizza since it's light and so easy to handle, but haven't tried that yet.
  • star rating 04/02/2013
  • Galley Wench from KAF Community
  • Loved it . . . even without the diastatic malt powder! Now have the malt, so guess I'll just have to try it again ;=)!
  • star rating 12/22/2012
  • Thia from Indian Trail, NC
  • I'm a fairly new baker. Used my bread machine on the dough setting and finished manually. This was delightful. Baked up beautifully.
  • star rating 01/10/2011
  • Erika from Jamaica Plain, MA
  • I didn't have the malt powder, and I'm sure it would have been better with it. Without it, the bread had a heavy/cakey texture and a very tight crumb. It was absolutely beautiful and looked very impressive, but I wouldn't make it again unless I had the malt powder to lighten it.
  • star rating 09/11/2010
  • jessica from ny
  • I'll probably give this a "5" once I taste it (I'll keep my fingers crossed), but I'm already impressed by it's appearance! Mine (I halved the recipe and substituted 1/2 cup sourdough starter for the yeast). This is the first bread I've made with my starter practically ever that actually turned out like the pictures on the recipes - wow! I think my oven is off, though, because everyone mentioned that their loaves didn't brown as much and mine is too dark! I'm wondering if it because of the sesame oil use instead of olive oil... All well, I'm wondering if I should try and bake it at a lower temp.? I'm sure I should buy an oven thermometer and just check the temp., too... Anyway - thanks for the gorgeous bread recipe KA!!!
    Glad you enjoyed the recipe. You may want to use an oven thermometer to check your oven's temperature. It sounds like it may be running a little hot.
  • star rating 05/05/2010
  • L. from WI
  • I used the weight measurements to prepare the dough, had all the ingredients available. Dough was easy to work and shape. Finished result was like your photos. Excellent flavor, crust and crumb. The 's' shape makes for an attractive presentation, too. Next time I will try sesame oil instead of olive oil, though I should prepare one of each to do a side-by-side taste test! Really delicious bread!
  • star rating 07/30/2009
  • Helene from Long Island, NY
  • So easy to make! I doubled the recipe, and used 2 tablespoons of lecithin, and 2 tablespoons of sesame oil. They did come out on the lighter side of golden brown, and I baked them for 30 minutes and afterwards left them in the oven (turned off) with the door cracked open for about 5 minutes. Wonderful! Hope they freeze well!
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