Old Greek Bread
Submitted by julie299
Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.
YIELD
36 servingsPREP
20 minCOOK
35 minREADY
220 minOld Greek bread is the rustic Mediterranean peasant loaf where ancient grains share top billing with white flour. Barley flour and rye flour add the nutty, slightly tangy depth that distinguishes this bread from any modern white loaf, while honey and olive oil keep the crumb tender and the crust just slightly sweet. Three full pounds of flour yields two to three substantial loaves, the kind of bread that anchors a Greek meze table.
Mixing the flours by weight in a paper sack (as the recipe quaintly directs) is the traditional way to measure. Modern bakers can simply combine all three flours in a single bowl, but the principle is the same: about 2 pounds 3 ounces total weight across the three flours.
The two-stage rise is what gives this bread its texture. The first rise develops flavor and air pockets; the punch-down redistributes the yeast and gas; the second rise refines the crumb. Skipping the second rise produces denser, less complex bread.
A hot 450F (230C) oven creates the deep mahogany crust that defines great rustic bread. The high heat causes rapid steam expansion in the dough, giving the bread its open crumb and bold rise. The hollow-thump-test on the bottom of the loaf is the classic doneness cue, more reliable than a timer.
Cornmeal under the loaves on the baking sheet is the small detail that matters. It acts as ball bearings, allowing the bread to slide easily and preventing it from sticking to the pan as it bakes.
Serve with olive oil, feta cheese, and fresh tomatoes for a simple Greek meal.
Pro Tips
- Use tepid water at exactly 90F (32C) to bloom the yeast, hotter kills it and cooler slows the rise
- Don’t skip the salt-mixed-with-water step, this distributes salt evenly into the dough
- A baking stone preheated for 30 minutes creates an even better crust than a baking sheet
- Cool loaves on a rack, not a pan, the bottom needs air circulation or the crust softens
Variations
- Add a tablespoon of crushed coriander seeds or fennel seeds to the dough for traditional Greek flavors
- Sprinkle the loaf tops with sesame seeds for the iconic horiatiko look
- Sub whole wheat flour for the white flour for a more whole-grain version
Ingredients
Directions
In a mixing bowl, dissolve the yeast in the tepid water.
Place a paper lunch sack on a scale and put in the barley and rye flour.
Add enough additional unbleached flour to make up the 2 pounds 3 ounces.
- Put the yeast water in an electric mixer bowl and add 4 cups of the flour mixture.
(I simply use my KitchenAid for this whole process.)
Add the honey and olive oil and mix to form a sponge, or very soft dough.
Mix by hand or by machine until the dough begins to pull away from the side of the bowl, about 10 minutes.
Mix in the salt mixed with water and finally the remaining flour.
If you are using a hand mixer the last of the flour will have to be stirred in by hand.
If you are using a pwerful mixer use the dough hook.
- Knead the dough until it is smooth and elastic.
Place on a plastic counter and cover with a large bowl, allow to rise until double in bulk, and then punch down and cover; allow to rise a second time.
- Punch down and mold 2 or 3 loaves.
Place on a baking sheet that has been sprinkled with a little cornmeal.
Dust the loaves with a little flour and allow to rise again until double in size.
Bake in a 450 degree oven for about 25 to 35 minutes, or until the bread is a rich dark brown and the loaf sounds hollow when you thump on the bottom with your finger.
Allow the loaves to cool on cake racks.
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