Suji Bread is a soft and wholesome bread made using semolina instead of refined flour. Lightly sweet, tender, and perfect for toasts or sandwiches, this bread is great for everyday baking at home.

What is Suji Bread?

Suji Bread is a yeast-leavened bread where sooji (semolina) is hydrated and kneaded into a soft dough, baked until golden, and sliced once cooled for a fluffy yet structured loaf.

Main Ingredients of Suji Bread

Sooji (semolina) – 2 cups
Water – 1 cup (lukewarm)
Yeast – 1 tsp
Sugar – 1 tbsp
Milk powder – 2 tbsp
Salt – 1 tsp
Oil – 2 tbsp
Milk – for brushing

Meyer Bakemaster - 2 LB Loaf Tin

What Is So Special About Suji Bread?

Using sooji gives the bread a unique texture—soft yet slightly grainy—with excellent structure. Milk powder adds richness while keeping the loaf light and moist.

Quick and Easy Suji Bread

With simple pantry ingredients and minimal kneading, this bread comes together easily and bakes beautifully in a Meyer Non-Stick Loaf Tin.

How to Make Suji Bread

1. Mix lukewarm water, yeast, and sugar. Rest for 5–10 minutes till foamy.

2. In a bowl, combine sooji, salt, and milk powder. Add the yeast mixture and oil, knead into a soft dough. Rest till doubled, shape, place in a greased Meyer Non-Stick Loaf Tin, rest again, brush with milk, bake, cool, and slice.

Expert Tips

1. Always use lukewarm water for yeast activation

2. Let the bread cool completely before slicing

Recipe Card

Suji Bread

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Category

Bread

Servings

2

Prep Time

2 hours

Cook Time

15 minutes

Soft and fluffy Suji Bread made with semolina and yeast. A wholesome homemade bread baked to perfection in a non-stick loaf tin.

Author:

Samridh

Ingredients

• • Sooji – 2 cups

• • Lukewarm water – 1 cup

• • Yeast – 1 tsp

• • Sugar – 1 tbsp

• • Milk powder – 2 tbsp

• • Salt – 1 tsp

• • Oil – 2 tbsp

• • Milk – for brushing

Directions

1. Mix water, yeast, and sugar; rest till foamy.

2. Combine sooji, salt, and milk powder in a bowl.

3. Add yeast mixture and oil; knead into a soft dough.

4. Cover and rest till doubled in size.

5. Shape the dough and place in a greased Meyer Non-Stick Loaf Tin.

6. Rest again till risen, brush with milk.

7. Bake at 180°C for 30–35 minutes till golden.

8. Cool completely, then slice.

Recipe Video

Recipe Note

If the dough feels dry, add water a tablespoon at a time. This bread toasts beautifully and pairs well with butter or jam.