Whisk together the semolina flour, ¾ cups all purpose flour, yeast and salt.
Make a well in the middle of the dry ingredients and add the molasses and water. Mix with your hands until a dough forms. (It should be a bit sticky, add a bit of all purpose flour if necessary to be able to work the dough).
Place dough in a bowl and cover with plastic wrap. Set aside for about 30 minutes to an hour until the dough doubles in size.
Add the remaining ½ cup of all purpose flour and knead into the dough. Knead for about ten minutes and then shape the loaf and place on a baking tray lined with parchment paper.
Cover with a damp cloth and allow the loaf to proof for an hour.
Preheat the oven to 425ºF (220ºC).
Uncover the loaf and cut three slits into the top of the loaf. Place in the oven and bake for 20 minutes.
Lower oven temperature to 375ºF (190ºC) and continue to bake for another 15 minutes.
The loaf will be done when golden brown and when it sounds hollow when knocked on the bottom.
Remove and cool on a cooling rack.