Ancient Greek Pelanos Bread Recipes

ANCIENT GREEK PELANOS BREAD

Ancient Greek Pelanos Bread image

Demeter was the goddess who taught humanity the art of making bread. After fasting, in commemoration of Demeter's fasting while searching for her abducted by Pluto daughter, Persephone, the participants of the Lesser Eleusinian Mysteries ate pelanos, a wheat and barley bread. Succumb to the magnetism of the secret rites and feel the magic of turning water and flour into divine food.

Provided by Sophia Melliar

Categories Bread

Yield 1 loaf

Number Of Ingredients 6

Ingredients

1 cup flour (whole wheat )
2 tablespoons flour (barley)
1/2 teaspoon yeast (instant)
1/2 teaspoon salt
3/4 cup water (warm)
4 tablespoons flour (extra for dusting)

Steps:

In a bowl, stir together with a spatula the flour, the yeast and the salt and add the warm water. Keep stirring together with the spatula until all of the flour is moistened.
Tip the sticky dough onto a floured surface and knead it until the dough becomes smooth, 2'-3'. When kneading, always sprinkle some whole wheat flour on your surface and your hands so that the dough does not stick. Transfer the dough ball into a floured bowl and cover the bowl with plastic wrap. Let rest at warm room temperature for 3 hours until doubled in size.
Tip the dough onto a floured surface, flour your hands as well as the dough and fold the dough over 2-3 times (maximum 10 times if the dough is too sticky) softly with no added pressure. Line a loaf pan with parchment paper and dust it with extra flour. Place the dough ball to prove for a further hour until doubled in size.
Preheat the oven to 230°C or 450F. Place a baking dish filled with hot water on the bottom of the oven. Steam is crucial to making a crusty loaf of bread.
Bake for 20'. Remove the baking dish filled with water.
Bake at 220°C for another 30' until golden brown. Cool on a wire rack.

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Ancient Greek Pelanos Bread Recipes

ANCIENT GREEK PELANOS BREAD

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