Horiatiko Psomi translates to Greek village-style bread. It’s also known as yellow bread because the semolina flour in the bread gives it a little yellow color. The house smells amazing while you’re making it, and homemade bread is just beautiful to look at. It’s hearty, homemade, and more delicious than anything you can buy from the store. There are no fillers, just really good ingredients, and it’s pretty simple to make.
Rarely do I end up with inactive yeast, but it can happen. If you don’t make sure your yeast is active, it could result in your bread not rising. You’d have to throw out your bread with all the ingredients you used to make it! So, always check your yeast. You do this by combining the water, milk, yeast, and honey in a mixing bowl. Set it aside for about 7-10 minutes. At the end of the time, you should see a puffy, bubbly cloud on top of the liquid. That means your yeast is active, and you’re ready to make your bread dough.
Once the bread is baked, it can be frozen for up to a month. Wrap it tightly in plastic wrap so that it does not absorb any freezer odors. When you’re ready to use it, set it out on the counter to thaw. Then, toast it in a preheated 350 °F oven for 10 minutes before serving.
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There are unlimited uses for delicious homemade bread. You can dip it in olive oil, spread butter on top, make a board of olives and cheese to go alongside. I even like to slice it thin and make spanakopita sandwiches with it. The kids love it!
In the bowl of a tabletop mixer that ahs been fitted with the dough hook attachment, combine the water, milk, yeast, and honeya nd mix together. Set aside for 7-8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water.
Transfer the dough to a bowl that has been greased with 1-2 tablespoons of olive oil. Toss to coat and cover with plastic wrap. Set aside in the warmest part of your house to rise until doubled in volume. About 2 hours.
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Punch down the dough and roll it into a ball. Place on a baking tray that has been lined with parchment paper. Brush the top of the dough with water and cut some decorative slits. Loosely cover it with plastic. Set aside to rise for 30 minutes.
Preheat the oven to 450-475 °F, about 230 °C. Ovens vary so, if your oven bakes at a high heat, keep it at 450 °F.
Allow the bread to rest at room temperature for 15-20 minutes before slicing it so that the steam settles. Slicing the bread early will give it an uncooked texture.
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Once the bread is baked it can be frozen for up to a month. Wrap it tightly in plastic wrap so that it does not absord any freezer odors. Toast it in a preheated 350 °F oven for 10 minutes before serving.
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Greek Bread (horiatiko Psomi)
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.A super easy Greek village bread recipe (Horiatiko Psomi) that will amaze you!This is aGreek rustic bread recipe, that I’m absolutelycertain all you bread lovers will enjoy forits simplicity.
For some, making bread is not just a process, but rather something reallyspecial. You will lovethis recipe’s little touches all while waiting patiently for a perfectly proven dough.
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And if you’re a novice, I’m sure you’ve tried making bread before and ended up with a mess in yourkitchen and nothing butdisappointment.Don’t worry though, this super easy Greek bread recipe will never fail you!
Bread is a staple in the Greek cuisine. One can find lots of different types of breads. The most popular Greek breads are “village” bread (rustic bread), pita bread, raisin bread, Greek sesame bread rings and Lagana. Each one is prepared and shaped in a different way and has each own unique texture and taste.
Village or country bread (Horiatiko psomi) is a type of Greek bread one can find in every Greek bakery. It originates from Greek villages and has a unique flavor and texture. Traditionally it is a denser type of bread that resembles the taste of sourdough bread. It’s main characteristic is that Greek village bread is baked in outdoors wood fired ovens.
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This is an easy simple homely version of the traditional Greek village bread recipe that calls for fresh yeast and a long time proving (overnight). A combination that will give a unique yeast-y taste and texture that resembles sourdough bread.
When preparing this Greek bread recipe it is best to use a “strong” flour known as bread flour which is high in protein. This will help the bread hold it’s shape better and give more texture.
An extra tip is to spread out some semolina on the working surface when kneading the finished dough. Semolina gives homemade bread that extra crisp, that I personally love.
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Note: If you don’t have any fresh yeast lying around, you could also use instant yeast (1/3 of the amount of fresh yeast).
To bake my Greek bread it’s best to use a casserole dish with a lid or a Dutch oven. Preheat the oven at high temperature (200-210C/ 400F). Bake the bread for 45 minutes with the lid on and another 20 minutes without the lid, until its crusty and golden brown.
This baking technique helps the bread keep its moisture inside. It also helps to form that amazing crust resembling the traditional baking in wood baking ovens.
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A super easy Greek village bread recipe (Horiatiko psomi) that will never fail you! All the secrets for a perfectly baked bread; a homely version for all the bread lovers.What makes Greek souvlaki so unique, juicy grilled meat aside, is, of course, the pita bread. The Greek pita resembles very much the Arabic flatbread, but unlike them, our pita breads are leavened. Their taste is neutral and pita are soft and flexible so that it can wrap around the grilled meat and tzatziki or home-made gyros I made last week. The best part about pita bread? It’s the easiest bread you will ever make.
In Greece we love pita bread so much, it is unthinkable to have a BBQ without grilled pita bread or tzatziki. My first attempt on pita bread was in London, in a tiny kitchen. Greek pita, unlike the very popular Arabic flatbread is very hard to get by. You will need to go hunting to get a proper one. And whilst I love Arabic flatbread, using it for souvlaki is as close to sacrilege as any Greek can ever get.
The idea of the home-made pita bread came from the chef of the Olive tree, a small Greek taverna close to Arsenal station that is unfortunately long gone. The Olive tree was one of the very traditional Greek taverns where the owner would be the chef as well and the waiter would be the husband, family-run in proper Greek style. The chef came out to meet and greet us and of course, ask what we thought of the food. I for one couldn’t be happier to get the real Greek souvlaki. In our brief chat, she fleetingly mentioned she is making her own pita breads. I felt the light bulb lighting up, why hadn’t I thought of this before? She quickly told me the process, one of the easiest things and she also shared a little secret: you have to get the best flour you can get your hands on. Tip noted and experiments commenced. Fluffy, soft and flexi pita breads were one supermarket trip away.
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To be truthful you need so little to make pita breads, not even a trip to the shops is necessary. Pita breads hold the bare basics of any kitchen: strong flour, salt, water, milk, and of course yeast. My first attempt, I admit was not the most successful. In my
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