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Greek Bread (Horiatiko Psomi)

July 26, 2022 by Lucy Parissi Leave a Comment

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Greek Village Bread (Horiatiko Psomi / χωριάτικο ψωμί) is easy to make and incredibly delicious! This rustic country-style loaf has a wonderfully soft crumb and crisp crust.

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Greek Country Style Village bread topped with sesame seeds on a wooden board

Greeks always serve bread with their meals, or at least my family always did! The bread was dipped in salad to mop up the delicious oil or simply eaten alongside the food.

Horiatiko Psomi means village-style bread and it is one of the most popular bread varieties in Greece. Usually you pick up a loaf from the local bakery, but why do that when you can easily make it at home!

This bread is truly delicious and soft enough to make into sandwiches or toasted and spread with butter and jam. 

I like to top my Greek bread with sesame seeds which give it a lovely aroma especially when toasted. If you are not a fan of sesame seeds you can leave the bread plain.

sliced country style bread loaf

Here’s what you will need

A dough whisk and lame (for scoring) are very useful. A bread sling is very highly recommended for easily lowering the bread in and out of a Dutch Oven.

  • White bread flour – otherwise known as strong flour. This type of flour is higher in gluten and will give your bread a wonderful rise.
  • Fine semolina – semolina is made from durum wheat and has a pale yellow colour. This means your horiatiko bread will also have a golden crumb! Semolina can look similar to polenta (cornmeal) in appearance but it is not the same ingredient at all.
  • Rapid rise dry yeast – this is mixed in with the dry ingredients before any liquid is added and doesn’t require activation.
  • Salt and sugar 
  • Milk 
  • Melted butter (cooled)
  • Water (tepid water) 
  • Egg white and water for egg wash plus sesame seeds to top
χωριάτικο ψωμί

HOW TO MAKE GREEK HORIATIKO BREAD

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine. Add the water, milk and melted butter (make sure the butter has cooled down otherwise it may kill the yeast).

Combining Ingredients for Greek Country style bread in a bowl

Mix together using a dough whisk or a wooden spoon. You will have a rough and shaggy dough. 

Shaggy bread dough in a mixing bowl

Leave the dough to rest for 15 minutes then use your hands or the dough whisk to stretch and fold the dough. Flip the dough over and let it rest, loosely covered, for five minutes. Repeat the stretch and fold three more times, resting in between.

Stretching and folding bread dough

First Rise

Drizzle the bowl with olive oil and turn the dough a few times so that it is greased with oil. Cover the bowl with a clean towel and leave it to rise for 90 minutes or until doubled. In the summer it may take less time for the dough to rise than it would in winter.

placing bread loaf in banneton for second rise

Second Rise

Deflate the dough and turn out onto a worktop lightly dusted with a little flour. 

Deflating bread dough after first rise

Shape the bread into a ball. Spread the dough out to make a rectangular shape. Fold one end in and then the other end over it. 

shaping horiatiko psomi collage

Flip over and use your hands to shape the dough into a ball. Cup in your hands and place in a bowl or a prepped banneton to rise for the second time, covered.

placing bread loaf in banneton for second rise

Bake the Bread

Preheat your oven to 450F (230C) for at least half an hour while the loaf is having its second rise. Place a lidded pot (Dutch Oven) in the oven to preheat.

Gently invert the bread onto a bread sling (or a piece of baking paper). Brush with the egg wash and sprinkle with the sesame seeds. Use a razor or sharp knife to slice the top of the loaf.

Sprinkling bread loaf with sesame seeds

Carefully remove the pot from the oven. Lower the loaf into the hot pot, cover and bake for 30 minutes.

Bread in Dutch Oven ready for baking

Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 15-20 minutes. Lift the bread out of the pot and allow it to cool on a wire rack before slicing. 

Horiatiko bread, sliced, on a wooden board

Storing and freezing

Cool the bread before slicing. Store in a linen bag at room temperature for a couple of days or slice the whole loaf and freeze for up to a month, well wrapped. You can toast the frozen bread slices directly from the freezer. 

You will also like…

  • Greek Pita Bread
  • Spinach and Feta Pie – Spiral Spanakopita
  • Tsoureki – Greek Easter Bread
  • Easy Wholemeal Bread Recipe
  • Quick Sourdough Bread With Yeast
  • No Yeast Slow Cooker Bread

HAVE YOU MADE MY GREEK BREAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!

Greek Country Style Village bread topped with sesame seeds

Greek Village Bread ( Horiatiko Psomi )

Lucy Parissi | Supergolden Bakes
Greek Village Bread (Horiatiko Psomi / χωριάτικο ψωμί) is easy to make and incredibly delicious! This rustic country-style crusty loaf has a wonderfully soft crumb.
5 from 4 votes
Print Rate
Course: Bread
Cuisine: Greek
Keyword: Greek Bread, Greek Horiatiko Bread, Greek Village Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Rising: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 1 loaf
Prevent your screen from going dark

Ingredients

For the bread

  • 4 ⅓ cups (520g) strong white bread flour plus extra for dusting
  • ½ cup (80g) fine semolina
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 tsp (1 packet) rapid rise yeast
  • 1 1/2 cups (360 ml) tepid water
  • 1/4 cup (60ml) milk
  • ¼ cup (60ml) butter, melted and cooled
  • 1 tbsp olive oil , for the bowl

Topping

  • 1 egg white beaten with 2 tsp water
  • 3 tbsp sesame seeds

Instructions

Prepare the Dough By Hand

  • Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine.
  • Add the water, milk and melted butter.
    Combining Ingredients for Greek Country style bread in a bowl
  • Mix together using a dough whisk or a wooden spoon. You will have a shaggy dough.
    Shaggy bread dough in a mixing bowl
  • Leave the dough to rest for 15 minutes then use your hands or the dough whisk to stretch and fold the dough.
    Stretching and folding bread dough
  • Flip the dough over and let it rest, loosely covered, for five minutes. Repeat the stretch and fold three more times, resting in between.

Prepare the Dough Using a stand mixer

  • Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine.
  • Add the water, milk and melted butter. Mix together on low speed using the dough hook attachment until the dough is elastic, smooth to the touch and forms a ball around the whisk.

First Rise

  • Drizzle the bowl with olive oil and turn the dough a few times so that it is greased with oil. Cover the bowl with a clean towel and leave it to rise for 90 minutes or until doubled. In the summer it may take less time for the dough to rise than it would in winter.

Second Rise

  • Deflate the dough and turn out onto a worktop lightly dusted with a little flour.
    Deflating bread dough after first rise
  • Shape the bread into a ball. Spread the dough out to make a rectangular shape. Fold one end in and then the other end over it.
    shaping horiatiko psomi collage
  • Flip over and use your hands to shape the dough into a ball. Cup in your hands and place in a bowl or a prepped banneton to rise for the second time, covered.
    placing bread loaf in banneton for second rise

Bake the Bread

  • Preheat your oven to 450F (230C) for at least half an hour while the loaf is having its second rise. Place a lidded pot (Dutch Oven) in the oven to preheat.
  • Gently invert the bread onto a bread sling (or a piece of baking paper). Brush with the egg wash and sprinkle with the sesame seeds.
    Sprinkling bread loaf with sesame seeds
  • Use a razor or sharp knife to slice the top of the loaf. Carefully remove the pot from the oven. Lower the loaf into the hot pot, cover and bake for 30 minutes.
    Bread in Dutch Oven ready for baking
  • Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 15-20 minutes.
  • Lift the bread out of the pot and allow it to cool on a wire rack before slicing.

Video

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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