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How to make Greek village bread

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kosta_karapinotis

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This is for the ambitious bakers! Add 1 package active dry yeast, 1tsp sugar, 1/4 cup of the whole wheat flour, and 1 cup warm water to a small bowl and mix together well using a whisk. Leave the mixture uncovered and set it aside in a warm place until it has a spongy appearance. You can let the mixture sit for up to 1 1/2 hours, depending on how sour you want the dough to taste. Add 2 cups all-purpose flour, 1 tsp salt to a large bowl and whisk well with a clean, dry whisk. Pour the yeast mixture on top of the dry ingredients and stir well with a wooden spoon. When the dough starts to come together, add all-purpose flour to your work surface and your hands and pour the dough onto it. Knead the dough for 5 minutes, continuing to add small amounts of all-purpose flour until the dough is smooth and no longer sticky.

Wipe the large bowl clean and coat it with oil. Place the dough in the center of the pan and massage the top of the dough with oil. Cover the pan with plastic wrap or a large, clean towel and set aside in a warm place until the dough doubles in size. This should take up to 2 1/2 hours, but it all depends on how warm the environment is. Punch down the dough after it rises and lightly flour the work surface once again. Knead for about 2 minutes, or until the dough is elastic. Spray a baking sheet with nonstick cooking spray. Form the dough into a round loaf shape and place on the baking sheet. Massage the top of the loaf with more olive oil. Set the baking sheet aside until the loaf doubles in size.

The bread should look like this in the end. Serve with olive oil and some cheese, and enjoy!

Horiatiki-Psomi-720x477.jpg
 
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What oven temperature and how long do you bake?
 
steve said:
What oven temperature and how long do you bake?
Click to expand...
Whoops! Cant believe I didn't include that! I bake for about 45 min at 375 farenheight. I know that everyones oven is a little different though so I suggest checking on it often and baking until golden brown
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
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  2. Prepare the Filling:
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  3. Fill and Roll the Grape Leaves:
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    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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