Greek Village Bread (Horiatiko Psomi / χωριάτικο ψωμί) is simple to make and extremely scrumptious! This rustic country-style loaf has a splendidly gentle crumb and crisp crust.
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Greeks all the time serve bread with their meals, or at the least my household all the time did! The bread was dipped in salad to mop up the scrumptious oil or just eaten alongside the meals.
Horiatiko Psomi means village-style bread and it is among the hottest bread varieties in Greece. Normally you decide up a loaf from the native bakery, however why try this when you’ll be able to simply make it at residence!
This bread is really scrumptious and gentle sufficient to make into sandwiches or toasted and unfold with butter and jam.
I prefer to prime my Greek bread with sesame seeds which give it a stunning aroma particularly when toasted. If you’re not a fan of sesame seeds you’ll be able to depart the bread plain.
Right here’s what you will have
A dough whisk and lame (for scoring) are very helpful. A bread sling could be very extremely advisable for simply decreasing the bread out and in of a Dutch Oven.
- White bread flour – in any other case referred to as sturdy flour. This kind of flour is increased in gluten and can give your bread a beautiful rise.
- High quality semolina – semolina is constructed from durum wheat and has a pale yellow color. This implies your horiatiko bread can even have a golden crumb! Semolina can look much like polenta (cornmeal) in look however it’s not the identical ingredient in any respect.
- Fast rise dry yeast – that is blended in with the dry components earlier than any liquid is added and doesn’t require activation.
- Salt and sugar
- Milk
- Melted butter (cooled)
- Water (tepid water)
- Egg white and water for egg wash plus sesame seeds to prime
HOW TO MAKE GREEK HORIATIKO BREAD
Full measurements and directions will be discovered on the printable recipe card on the backside of the web page. Please check out the steps and video earlier than trying this recipe!
Place the flour, semolina, sugar, salt and yeast in a big mixing bowl. Stir collectively to mix. Add the water, milk and melted butter (make certain the butter has cooled down in any other case it could kill the yeast).
Combine collectively utilizing a dough whisk or a wood spoon. You should have a tough and shaggy dough.
Go away the dough to relaxation for quarter-hour then use your fingers or the dough whisk to stretch and fold the dough. Flip the dough over and let it relaxation, loosely coated, for 5 minutes. Repeat the stretch and fold three extra instances, resting in between.
First Rise
Drizzle the bowl with olive oil and switch the dough a couple of instances in order that it’s greased with oil. Cowl the bowl with a clear towel and depart it to rise for 90 minutes or till doubled. In the summertime it could take much less time for the dough to rise than it will in winter.
Second Rise
Deflate the dough and end up onto a worktop flippantly dusted with slightly flour.
Form the bread right into a ball. Unfold the dough out to make an oblong form. Fold one finish in after which the opposite finish over it.
Flip over and use your fingers to form the dough right into a ball. Cup in your fingers and place in a bowl or a prepped banneton to rise for the second time, coated.
Bake the Bread
Preheat your oven to 450F (230C) for at the least half an hour whereas the loaf is having its second rise. Place a lidded pot (Dutch Oven) within the oven to preheat.
Gently invert the bread onto a bread sling (or a chunk of baking paper). Brush with the egg wash and sprinkle with the sesame seeds. Use a razor or sharp knife to slice the highest of the loaf.
Rigorously take away the pot from the oven. Decrease the loaf into the recent pot, cowl and bake for half-hour.
Scale back the temperature to 425F (220C). Take the lid off the pot and prepare dinner for an additional 15-20 minutes. Elevate the bread out of the pot and permit it to chill on a wire rack earlier than slicing.
Storing and freezing
Cool the bread earlier than slicing. Retailer in a linen bag at room temperature for a few days or slice the entire loaf and freeze for as much as a month, nicely wrapped. You’ll be able to toast the frozen bread slices straight from the freezer.
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Greek Village Bread ( Horiatiko Psomi )
Greek Village Bread (Horiatiko Psomi / χωριάτικο ψωμί) is simple to make and extremely scrumptious! This rustic country-style crusty loaf has a splendidly gentle crumb.
Servings: 1 loaf
Directions
Put together the Dough By Hand
Put together the Dough Utilizing a stand mixer
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Place the flour, semolina, sugar, salt and yeast in a big mixing bowl. Stir collectively to mix.
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Add the water, milk and melted butter. Combine collectively on low velocity utilizing the dough hook attachment till the dough is elastic, clean to the contact and kinds a ball across the whisk.
Bake the Bread
-
Preheat your oven to 450F (230C) for at the least half an hour whereas the loaf is having its second rise. Place a lidded pot (Dutch Oven) within the oven to preheat.
-
Gently invert the bread onto a bread sling (or a chunk of baking paper). Brush with the egg wash and sprinkle with the sesame seeds.
-
Use a razor or sharp knife to slice the highest of the loaf. Rigorously take away the pot from the oven. Decrease the loaf into the recent pot, cowl and bake for half-hour.
-
Scale back the temperature to 425F (220C). Take the lid off the pot and prepare dinner for an additional 15-20 minutes.
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Elevate the bread out of the pot and permit it to chill on a wire rack earlier than slicing.
