Horiatiko Psomi: Greek Crusty Country Bread

Horiatiko Psomi: Greek Crusty Country Bread Recipe

While the Paskha loaf is usually reserved for dessert, you may want a denser Greek bread to serve with the other courses of your brunch. This hearty bread has a consistency like sourdough bread, with a sweet kiss of honey. Serve your guests slices of this delightfully crusty bread to dip into the flavorful meat juices of the roast lamb.

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Recipe Information

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Side Dishes



Total Time

55 Minutes

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      • 2 Tablespoons Active Dry Yeast
      • 2 1/2 Cups Lukewarm Water (About 90-95 Degrees)
      • 1/2 Cup All Purpose Flour
      • 2 1/2 Pounds Bread Flour
      • 1 Tablespoon Salt
      • 2 Tablespoons Whole Milk
      • 2 Tablespoons Extra Virgin Olive Oil
      • 2 Tablespoons Clover Honey


  1. Mix yeast with half cup lukewarm water in a small bowl. Add a 1/2 cup of flour and mix well. Allow to activate for 15-20 minutes, or until very foamy.
  2. Combine remaining flour with salt in a large mixing bowl. Stir in honey, milk, oil, yeast mixture and 2 cups of water. Mix well to form the dough.
  3. Knead the prepared dough on a well-floured surface for 5 minutes or more until it stops sticking. Transfer the dough to a greased bowl and brush the surface with oil. Cover the bowl with 3 dishtowels: a dry one, a dampened one and another dry one. Allow the dough to rise for 2 hours.
  4. Punch and knead the raised dough for 5 minutes on a floured surface. Divide the dough into 4 parts and roll each piece into baguette shaped or oblong shaped loaf. Arrange the loafs over a cookie sheet several inches apart from each other.
  5. Again cover the loaves with 3 dishtowels (dry, damp and dry again). Set in a warm place for 1 hour.
  6. Preheat the oven to 450 degrees.
  7. Score the top of each bread at 3 to 4 places for a thicker crust. Bake for 30 to 35 minutes or until browned.
  8. Allow the baked loaves to cool completly before serving.

Nutrition & Cost Facts


395 kcal


75 g


4 g


12 g

Cost Per Serving


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