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How to make Greek village bread

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kosta_karapinotis

Active member
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?
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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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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

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How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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