Greek Village Bread - Authentic Horiatiko Psomi Recipe!

By Dimitra's Dishes · 180 min

Ingredients

Instructions

1. Put the water, milk, yeast and honey in the tabletop mixer bowl fitted with the dough hook, stir, and leave for 7-8 minutes until a foamy puffy cloud forms on the water.
2. In a large bowl, whisk together the flour, semolina and salt.
3. Add the olive oil and the flour mixture to the yeast bowl and knead on low speed for 10-12 minutes.
4. Move the dough to a bowl greased with 1-2 tablespoons of olive oil, turn it to coat, cover with plastic wrap and leave in a warm spot until doubled in size, about 2 hours. For a sourdough flavour, let it rise overnight (12 hours) at room temperature instead.
5. Punch the dough down, shape it into a ball and place it on a parchment-lined baking tray. Brush the top with water, cut decorative slits, cover loosely with plastic and let rise for 30 minutes.
6. Preheat the oven to 450-475 °F (about 230 °C); if your oven runs hot, use 450 °F.
7. Bake on the centre rack for 30 minutes.
8. Let the bread rest at room temperature for 15-20 minutes before slicing so the steam settles.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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