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Horiatiko Psomi

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Horiatiko Psomi

Horiatiko Psomi, or "village bread," is a staple in Greek households, finding its roots in the rustic bakeries scattered throughout the countryside. Each loaf carries the essence of its origin, crafted with unmeasured olive oil and a pinch of sea salt judged by instinct. The presence of lemon, though not in the dough, is a constant reminder of the Greek culinary landscape, ever ready to accentuate a meal. This home version brings the warmth of these village traditions right into your kitchen.

The bread emerges from the oven with a golden crust, offering a pleasing contrast to its tender, airy crumb. The interplay of the bread and whole wheat flour creates a subtle nutty depth, while the olive oil imparts a gentle richness. Enjoy it warm, as the Greeks do, with nothing more than a drizzle of extra olive oil or alongside a selection of local cheeses and olives.

Ingredients

  • 400 gbread flour
  • 100 gwhole wheat flour
  • 320 mlwater
  • 1 tspyeast
  • 2 tbspolive oil
  • to tastecoarse sea salt

Method

  1. In a large mixing bowl, combine 400 g bread flour, 100 g whole wheat flour, and 1 tsp yeast. Gradually add 320 ml water, mixing with your hands or a wooden spoon until a shaggy dough forms. Drizzle in 2 tbsp olive oil and sprinkle a pinch of coarse sea salt over the top. Continue mixing until the dough begins to come together.
  2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away with the heel of your hand, folding it back over itself, and turning it a quarter turn. Repeat this process for about 10 minutes until the dough is smooth and elastic. It should feel slightly tacky but not sticky.
  3. Place the kneaded dough into a clean, lightly oiled bowl, turning it once to coat with oil. Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen.
  4. Once the dough has risen, gently punch it down to release excess air. Transfer it back to the floured surface and shape it into a round loaf by tucking the edges underneath. Be gentle to maintain the dough's airy structure.
  5. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Carefully transfer the shaped dough onto a piece of parchment paper. Dust the top with a little flour and make a few shallow slashes on the surface with a sharp knife.
  6. Slide the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The crust should be crisp and the loaf should have a nice rise.
  7. Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing. This cooling time helps the crumb set properly, ensuring a perfect texture.
  8. Serve the Horiatiko Psomi with olive oil, cheese, or olives. Enjoy the rustic flavors that are reminiscent of traditional Greek village bread.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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