Greek Bread - Horiatiko Psomi

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Greek Bread - Horiatiko Psomi

Greek Bread - Horiatiko Psomi is a soft Greek village-style loaf with a golden crust, tender crumb, and a slightly rustic texture from fine semolina. It is easy to make at home and works just as well for dipping into olive oil as it does for toast the next day.

Prep Time20

Cook Time35

rising time1 35

Total Time2 30

Course: Side Dish, Snack

Cuisine: Greek, Mediterranean

Diet: Halal, Vegetarian

Servings: slices

Calories: 217kcal

Author: Ayla Clulee

Ingredients

3 cups bread flour or strong white bread flour (13¼ oz / 375 g)
¾ cup fine semolina (4½ oz / 125 g)
2 ¼ tsps instant yeast
1 ½ tsps fine sea salt
1 tablespoon honey
¾ cup Greek yogurt or plain natural yogurt (6⅓ oz / 180 g)
¾ cup lukewarm water
3 tablespoon olive oil
1 egg white (lightly beaten)
1 tablespoon sesame seeds
1 tablespoon olive oil for brushing

Instructions

Place the bread flour, fine semolina, instant yeast, salt, honey, yogurt, lukewarm water, and olive oil into the bowl of a stand mixer.
Mix with the dough hook on medium-low speed for 5-6 minutes, until everything comes together into a sticky dough.
Sprinkle your worktop with a little flour and tip the dough onto it. Knead by hand for a few more minutes, until the dough feels soft, smooth, and easier to handle. Try not to add too much extra flour.
Place the dough in a lightly oiled bowl, cover, and leave it to rise in a warm place for about an hour, or until doubled in size.
Lightly grease a 2 lb loaf tin / 9 x 5 inch loaf pan / about 23 x 13 cm with olive oil, or line it with parchment paper.
Tip the risen dough onto a lightly floured worktop and gently press it into a rough rectangle, keeping the width close to the length of your loaf tin.
Starting from one of the shorter sides, roll the dough up tightly into a log. Try to keep the roll even as you go, and gently pinch the seam closed at the end.
Turn the dough seam-side down and gently roll it back and forth with your hands to form a smooth log.
Tuck the ends under slightly, then place the dough into the prepared loaf tin with the seam side down.
Cover loosely and leave it to rise for 35 to 45 minutes, or until puffy and risen well in the tin.
Preheat the oven to 375°F / 190°C / 170°C fan / Gas Mark 5.
Brush the top of the dough lightly with beaten egg white. Sprinkle over the sesame seeds and press them in gently with your fingers. Brush the top very lightly with olive oil.
Bake for 35 to 40 minutes, or until golden and hollow-sounding when tapped underneath.
Leave the bread in the tin for 10 minutes, then transfer it to a wire rack. Let it cool for at least 45 minutes before slicing.

Notes

Use fine semolina for the best texture. Coarse semolina can make the crumb gritty.
The dough should feel soft and slightly tacky. Add extra flour only if it is too sticky to handle.
Shape the dough into a log before placing it into the tin. This helps the bread rise evenly and gives you neater slices.
Use a 2 lb loaf tin / 9 x 5 inch loaf pan / about 23 x 13 cm for a good shape and easy slicing.
Egg white helps the sesame seeds stick better than water or olive oil alone.
Let the bread cool before slicing so the crumb has time to set.
Store the bread wrapped at room temperature for up to 2 days.
Slice and freeze for up to 3 months. Toast slices straight from frozen, or let them thaw at room temperature.

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