Homemade Greek Country Bread (Horiatiko Psomi)
Ingredients
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4 cups all-purpose flour (or bread flour for extra chew)
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1½ cups warm water (not hot)
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2¼ teaspoons active dry yeast (1 packet)
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1½ teaspoons salt
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1 tablespoon olive oil
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1 teaspoon sugar or honey (optional, helps activate yeast)
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Extra flour for dusting
Instructions
1. Activate the Yeast
In a large bowl, mix the warm water, yeast, and sugar or honey. Let it sit for 5–10 minutes until foamy. This shows the yeast is active.
2. Make the Dough
Add olive oil and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be slightly sticky but manageable.
3. First Rise
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1½–2 hours, or until doubled in size.
4. Shape the Bread
Punch down the dough gently. Shape it into a round or oval loaf—Greek country bread is usually rustic, not perfectly shaped.
Place it on a baking tray lined with parchment paper or lightly dusted with flour.
Cover loosely and let it rise again for 30–45 minutes.
5. Prepare for Baking
Preheat your oven to 220°C (425°F).
Just before baking, lightly dust the top of the loaf with flour and score it with a sharp knife (one deep cross or a long slit).
For a crusty loaf, place a small oven-safe dish of water on the bottom rack to create steam.
6. Bake
Bake for 30–35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and cool on a wire rack for at least 20 minutes before slicing.
Tips for Authentic Flavor
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Use bread flour for a chewier texture
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Add 1–2 tablespoons of sesame seeds on top before baking
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For a village-style version, replace 1 cup of flour with whole wheat flour
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Traditionally served with olive oil, olives, feta, or tomato
Storage
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Keeps at room temperature for 2 days wrapped in a cloth
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Freeze sliced bread for up to 2 months