Horiatiko Psomi Crusty Country Bread
Experience the rustic charm and irresistible aroma of traditional Greek baking with Horiatiko Psomi, a Crusty Country Bread that brings a slice of the Mediterranean to your kitchen. Crafted with a blend of all-purpose and whole wheat flours, this artisanal loaf boasts a golden, crackly crust and a tender interior. The subtle sweetness of honey and the richness of olive oil add depth to every bite, while a steam-filled oven ensures a beautifully crisp finish. With its hearty texture and homemade warmth, this bread is perfect for dipping into olive oil, pairing with soups and stews, or savoring simply on its own. Whether you're a seasoned baker or a novice, this recipe offers an approachable way to create a Greek culinary masterpiece that’s as delicious as it is satisfying.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Whole wheat flour
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 1.5 teaspoons Salt
- 2 tablespoons Cornmeal or semolina (for dusting)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir to dissolve and let it sit for 5-10 minutes until frothy.
Add the olive oil, salt, all-purpose flour, and whole wheat flour to the bowl. Mix until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Place the kneaded dough into a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough to release the air and shape it into a round loaf. Place it on a baking sheet lined with parchment paper and lightly dusted with cornmeal or semolina.
Cover the shaped dough with a kitchen towel and let it rise for another 30-40 minutes until slightly puffed.
Preheat your oven to 220°C (425°F). Place a small oven-safe dish filled with water on the bottom rack of the oven to create steam for a crisp crust.
Using a sharp knife, make a few shallow slashes on the top of the dough. This allows the bread to expand properly while baking.
Bake the bread on the middle rack for 35-40 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
