Greek Bread Recipe (Horiatiko Psomi)
Discover the delightful flavours of Greek bread, aka "horiatiko psomi". This easy Greek village bread recipe uses simple ingredients and creates a rustic loaf with a soft crumb and crisp crust.
Servings 10 slices
Calories 145kcal
Ingredients
- 200 grams bread flour (see note 1)
- 100 grams rye flour (see note 2)
- 100 grams semolina flour (see note 3)
- 2 grams dried yeast the instant type
- 1 tsp sugar granulated
- 1 tsp sea salt
- 300 ml water tepid or lukewarm
Instructions
- Combine the bread flour, rye flour, semolina, dried yeast, sugar and salt in a large mixing bowl and stir to combine. (see note 4)200 grams bread flour, 100 grams rye flour, 100 grams semolina flour, 2 grams dried yeast, 1 teaspoon sugar, 1 teaspoon sea salt, 300 ml water
- Gradually add the water to the flour and yeast mixture and stir until you have a shaggy, rough dough.
- Cover with a kitchen towel and allow the dough to rest for 15 minutes.
- Using a spatula or wooden spoon, gradually pull the dough from the sides of the bowl to the centre.
- Cover again, let it rest for fifteen minutes and repeat this step three more times.
- Cover the dough in plastic wrap (cling film) and leave the dough to rise for 4 - 24 hours. (see note 5)
- Transfer the dough to a clean, lightly floured surface, gently knead it, and stretch it to resemble a rectangle. (see note 6)
- With the longer edge facing you, fold the longer sides into the centre and the shorter ends into the centre (repeat this step twice).
- Using your hands, shape the dough into a round ball.
- Place the dough ball into a bowl lined with a clean towel. Cover and let it rest for a second time until it doubles in size. (this could take anywhere between 60-90 minutes).
- Preheat your oven to 230°C (450°F) and place an oven-safe pot with a lid to heat up for 30 minutes. A Dutch oven is perfect for this recipe! (see notes 7&8)
- Remove the preheated Dutch oven and place the dough into it. You can score at the top if you like. Place the lid back on and bake for 30 minutes.
- Very carefully remove the lid ( you will notice the bread is partially baked and pale in colour - don't panic! That's normal!). Drop the temperature to 220°C (430°F) and bake for a further 20 minutes.
- Remove the bread from the oven (it should be golden brown) and allow it to cool completely before serving. (see note 9)
Video
Notes
- I recommend strong white bread flour for this recipe. Sub with regular all-purpose or plain flour if you can't source any.
- Sub with whole wheat flour if you don't have any.
- Sub with all-purpose flour if you can't use semolina.
- If you prefer a stand mixer with a dough hook - that's okay too. However, with this type of bread - it's best to use your hands to get a "feel" for the dough. It's based on the "no-knead" style of bread making, so a fancy machine isn't necessary! Plus, it's fun to get your hands dirty!
- Rest the dough. It's essential to allow the dough to rest before baking. It helps the gluten "relax" and makes it easier to shape the dough. If you plan on baking the bread the following day - rest the dough in the fridge - this will allow the flavours to ferment - giving it an almost sourdough-like taste. Ensure the dough has come to room temperature before shaping and baking.
- Flour your surface with enough flour to shape the dough. Avoid using excess flour.
- Use a proper pot to make this bread. A Dutch oven is preferable. However, a ceramic or stainless steel pot works wonders, too. Just make sure it's oven-safe, and that includes the lid. Avoid using aluminium pots!
- If you prefer, you can bake this bread without a pot. Ensure your oven is hot, and shape the dough into your desired shape. Place it on a parchment paper lined baking sheet and bake for 40 minutes until browned on top. Allow to cool before serving.
- Tap the bottom of your bread when it has finished cooking. If you hear a hollow sound, you know it's done.
Nutrition
Serving: 1slice | Calories: 145kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g