Name: Northern Greek Horiatiko Psomi (Χωριάτικο Ψωμί)
Prep time: 25 min
Cook time: 45 min
Total time: 3 h 40 min
Yield: 1 round loaf, about 10 slices
Cuisine: Greek
Ingredients: 500g strong bread flour, plus extra for dusting; 100g fine semolina or yellow hard-wheat flour; 8g fine sea salt; 7g instant yeast; 1 teaspoon honey; 390ml lukewarm water; 20ml extra virgin olive oil; 1 tablespoon sesame seeds, optional

Question 1

What temperature do I bake Northern Greek horiatiko psomi?

Accepted Answer

Bake Northern Greek horiatiko psomi at 240C for the first 15 minutes with steam, then lower the oven to 210C and bake 25 to 30 minutes more. The loaf is done when the crust is deep brown and the bottom sounds hollow when tapped.

Question 2

How do I get a crackling crust on Greek village bread?

Accepted Answer

Use a fully preheated baking stone or thick upturned oven tray at 240C and add 250ml boiling water to a lower metal tray as soon as the loaf goes in. The fierce bottom heat and early steam help Northern Greek village bread form a crackling crust.

Question 3

Can I substitute all-purpose flour for strong bread flour in horiatiko psomi?

Accepted Answer

You can use all-purpose flour for horiatiko psomi, but strong bread flour gives the Northern Greek village bread its denser, chewier crumb. If the dough feels sticky, oil your hands instead of adding extra flour, because too much flour makes the finished loaf heavy.

Question 4

What can I use instead of semolina in Greek village bread?

Accepted Answer

Use yellow hard-wheat flour instead of fine semolina in Greek village bread. This recipe uses 100g fine semolina or yellow hard-wheat flour with 500g strong bread flour, giving horiatiko psomi its rustic wheat flavor and firm, chewy crumb.

Question 5

Can I make horiatiko psomi ahead of time?

Accepted Answer

Yes. Shape the horiatiko psomi after the first rise, cover it, and refrigerate the shaped loaf overnight. The next day, let the Greek village bread sit at room temperature for 60 to 75 minutes before slashing, steaming, and baking.

Question 6

How long does Greek village bread stay fresh?

Accepted Answer

Greek village bread keeps for 2 days wrapped in a clean cloth at room temperature. After 2 days, toast the slices, rub them with tomato, or bake the bread again into paximadia-style rusks so the dense wheat crumb stays useful instead of turning stale.

Culinary Explorer

Northern Greek Horiatiko Psomi (Χωριάτικο Ψωμί)

Ingredients

strong bread flour

fine semolina or yellow hard-wheat flour

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
strong bread flourplus extra for dusting	500g
fine semolina or yellow hard-wheat flour	100g
fine sea salt	8g