Horiatiko Psomi: Greek Country Bread
A traditional Greek country bread offers a dense crumb and thick crust, ideal for absorbing rich sauces and dressings.
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Instructions
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Preheat oven to 450F (220C).
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Dissolve yeast in 1/2 cup lukewarm water, then mix with 1/2 cup flour until smooth; allow to rise for 15-20 minutes. For sourdough, combine 1/2 pound starter, 1/2 cup lukewarm water, and 1/2 cup flour, letting it rise for 2 hours.
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Sift remaining flour with salt into a large bowl. Create a well and add milk, oil, honey, the prepared yeast mixture (or sourdough starter), and 2 cups lukewarm water.
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Mix ingredients by hand, gradually incorporating flour, until a cohesive dough forms; add small amounts from the remaining 1/2 cup water if needed.
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Knead the dough on a floured surface until smooth and no longer sticky.
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Place the dough in a lightly oiled bowl, turning to coat. Cover with one dry, one damp, and one dry dish towel; let rise in a warm spot until doubled, approximately 1.5-2 hours.
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Punch down the risen dough and knead for 5-6 minutes on a floured surface. Divide into 3-4 portions and shape into loaves.
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Arrange the shaped loaves several inches apart on an ungreased cookie sheet. Cover with the same three dish towels and allow to prove in a warm location for 1 hour.
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Score the tops of the loaves in 3 or 4 places.
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Bake on the rack just below the middle for 30-35 minutes, until browned and hollow when tapped on the bottom.
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Remove bread from the oven and cool on racks before serving warm.