Name: Horiatiko Psomi
Prep time: 1 h 30 min
Total time: 2 h 5 min
Yield: 12
Cuisine: Greek Cuisine
Ingredients: 0.125 cup fresh yeast, or 2 tablespoons dry active yeast or 1/2 pound of sourdough starter; 3 cup lukewarm water, divided; 4 cup cups bread flour, divided; plus more for dusting; 1 tbsp salt; 2 tbsp milk; 2 tbsp olive oil, plus more for greasing; 2 tbsp honey

Greeks love bread. You can find so many forms, ingredients, and flavors in hundreds of types of bread all over the country. A staple on all tables, bread is a key accompaniment to Greek meals. Made from wholesome ingredients and a hint of honey, one of the most beloved Greek loaves of bread is the horiatiko psomi—χωριάτικο ψωμί, pronounced hoh-ree-AH-tee-koh psoh-MEE—which is perfect as a side for soups and stews, as it's dense and perfect for picking up the juices of saucy preparations. Although it's best when left to prove overnight, our version can be made with just a three-hour rise. Fresh yeast and high protein flour are recommended to achieve the chewy texture.

Horiatiko Psomi

In a small bowl, dissolve the yeast in 1/2 cup lukewarm water.

Slowly add 1/2 cup of flour and mix until all lumps of flour have dissolved to form a thick mixture. Allow it to rise about 15 to 20 minutes.​ If using a sourdough starter, make a sponge with 1/2 pound of starter, 1/2 cup of lukewarm water, and 1/2 cup of flour, allowing it to rise for 2 hours.

Sift the remaining flour with the salt in a large mixing bowl. Make a well in the center, and add the milk, oil, honey, yeast mixture or sourdough starter, and 2 cups of lukewarm water.

Pulling in the flour slowly, mix with your hands until you have a cohesive mass. If more water is needed, add in small amounts from the remaining 1/2 cup.

Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to your hands.

Place the dough in a lightly oiled mixing bowl and roll until all sides are greased. Cover the bowl with 3 dishtowels: first one dry, one dampened with warm water on top, and lastly one dry as well. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.

Punch down and knead the dough for 5 to 6 minutes on a floured surface. Divide the dough into 3 to 4 balls, and form into your preferred shape.

Place the loaves several inches apart on top of an ungreased cookie sheet and cover with the 3 dishtowels as before—dry, damp, dry. Keep the loaves in a warm place and allow proving for one hour.

Preheat the oven to 450 F/220 C.​ Score the tops of the loaves in 3 or 4 places. Bake on the rack just below the middle of the oven for 30 to 35 minutes until browned. When ready, if tapped on the bottom, the bread should sound hollow.

Remove from oven and cool on racks. Serve warm.

Horiatiko Psomi

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