Greek Country Bread Recipe


| 2/3/2014 11:03:00 AM


Tags: homemade bread, Greek food, Washington, Renee Pottle,

fresh breadWhy do we strive to eat like lords when humble peasant dishes are so tasty?

Last week we celebrated Greek food over on my Mediterranean food blog, and I wanted to make some authentic bread to go with the olives, Feta and stuffed pies. This old-fashioned peasant bread was the perfect recipe.

At least 90% of my bread making is sourdough based. I prefer the flavor that sourdough imparts, and find most straight dough breads a bit insipid. But not Greek Country Bread. This heavy artisan bread is full of flavor, and will be ready by dinnertime if you start right now!

The unexpected flavor comes from good quality honey and olive oil, and barley flour. Barley flour is high in fiber and adds a rich nutty flavor to the bread. You can find barley flour at your local health food or natural foods store, or online.

As with many of my Mediterranean style recipes, inspiration came from one of my favorite cookbooks, Mediterranean Harvest by Martha Rose Shulman.

Greek Country Bread Recipe

3 cups hi-gluten bread flour
2 1/3 cups barley flour
1 tbsp active dry yeast
2 tbsp honey
2 tbsp olive oil
1 tsp sea salt
1 ½ - 2 cups lukewarm water




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