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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?
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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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Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

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However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

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Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

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