Greek Country Bread Recipes

HOMEMADE COUNTRY BREAD

Steps:

• In a big bowl mix the flour, salt and sugar (optional) together. Add the yeast and mix. Pour gradually the water and stir using a spatula or a spoon until the flour is well incorporated and distributed. Take your time because the flour needs a couple of minutes to fully absorb the water. It is possible to need more water if the flour hasn't been absorbed. Pour water gradually (no more than 1 tablespoon each time) until the dough is evenly sticky and shaggy. Don't rush. The dough should be neither too dry nor too runny.
• Cover the bowl with a wet towel or plastic wrap. Let sit at room temperature approximately 6 hours until it doubles its size. If time allows, cover the bowl, transfer to the fridge and let sit overnight (10-12 hours).
• Preheat the oven to 500 °F (260°C), with a rack in the lower third position, and place the covered pot(s)/baking pan(s) (with the lid on if there is one) in the center of the rack. Leave the pot(s)/pan(s) for half an hour and the Dutch oven/cast iron pot for up to one hour.
• Meanwhile, dust lightly your work surface with flour. Scrape the loose and sticky dough out of the bowl. With your floured hands or a spatula fold it over on itself 4-5 times. If you are going to make 2 loaves, use a knife and divide the dough into halves. Fold once more and lightly knead, just to roughly shape the loaf (or loaves). Until your oven-safe pot(s)/baking pan(s) is (are) heated, leave your loaf (or loaves) to raise some more on the bench.
• Put carefully the dough in the pot(s)/pan(s) and cover them. (Be extremely careful because the lids are super hot.) If there isn't a lid, put the dough in and cover the pot(s)/pan(s) with parchment paper or foil. Leave the lid on (or parchment paper or foil) for half an hour at 392°F/200°C. Then really carefully remove the cover and bake for another 15 minutes. Insert a sharp knife into the middle of the bread (all the way to the bottom). If it comes out with batter stuck to it, the bread needs more time, approximately 10 minutes. If it comes out dry, the bread is ready.
• Let your loaf or loaves cool completely on a rack, about 2 hours.

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)

Steps:

• To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
• Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
• Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
• Let the dough rise at room temperature for 10-12 hours (or overnight).
• Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
• Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
• Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
• Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.

NO-KNEAD COUNTRY BREAD

Steps:

• Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
• Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
• Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
• Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
• Preheat the oven to 450 degrees F (230 degrees C).
• Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
• Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

PSOMI - GREEK BREAD

Steps:

• Sift flour into a mixing bowl and place into a low oven to warm.
• Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
• Remove flour from oven; take 2 cups of flour from the bowl and set aside.
• Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
• Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
• Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
• Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
• Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
• Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
• Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
• Preheat oven to 375 degrees.
• Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
• Cool on a rack when done.

12 TRADITIONAL GREEK BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Greek bread in 30 minutes or less!

NO-KNEAD, EASY GREEK OLIVE BREAD

Steps:

• Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
• In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
• Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
• Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
• Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
• Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
• Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
• Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

GREEK COUNTRY BREAD

Steps:

• Add all ingredients to a large bowl, or a stand mixer bowl. Mix well to combine.
• Knead by hand until smooth and elastic, about 10 minutes, or using a stand mixer for 5 - 8 minutes.
• Place in a greased bowl, cover and let rise in a warm place until almost doubled, about 2 hours
• Gently fold to deflate. Shape the dough into a ball and place in a floured brotform. Cover and let rise 1 ½ - 2 hours or until doubled.
• Preheat oven and baking stone to 425 degrees.
• Gently flip the bread out of the brotform and onto a parchment lined peel. Score the round with a sharp knife.
• Slide the loaf onto the baking stone and bake for 25 - 40 minutes, or until interior temperature reaches 200 degrees.
• Remove from oven and let cool for up to an hour before slicing.

HORIATIKO PSOMI: CRUSTY COUNTRY BREAD

Steps:

• In a small bowl, dissolve the yeast in lukewarm water. Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid. Allow to rise about 15-20 minutes.
• Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center. Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well. Pulling in the flour slowly, mix with hands until it's a cohesive mass. (If more water is needed, add in small amounts from the remaining 1/2 cup.) Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands.
• Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled. Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
• Punch down and knead for 5-6 minutes on a floured surface. Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves. Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp). In a warm place, allow the loaves to rise for 1 hour.
• Preheat oven to 450F (220C).
• For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo). Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned. When tapped on the bottom, bread will sound hollow.
• When the loaves are done, remove from oven and cool on racks.

GREEK COUNTRY SALAD

Steps:

• In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.