I truly believe there’s no greater way to make a comeback other than with this ICONIC rustic village bread known as Horiatiko Psomi in Greek 😍

It’s got this gorgeously crunchy outside and perfectly soft texture on the inside, making it ideal for tearing and sharing, and just dipping into any kind of dip or soaking in zoumi 😮‍💨

Ingredients

350ml tepid water
2 sachet of active dry yeast (or 14g)
2 tsp honey
40ml milk
580g strong bread flour, plus extra for flouring
50g fine semolina
40ml extra virgin Greek olive oil, plus extra for proving
Pinch of salt

3 hours to prepare | Serves 4-6

Method

In a large mixing bowl, or standing mixture, combine the tepid water, milk, yeast, and honey, and whisk. Allow the yeast to activate for 10 minutes.
In a separate bowl, combine the flours. Then add them to the wet mixture, along with the olive oil and pinch of salt. If kneading with a standing mixer, knead on a medium speed for 5 minutes. If kneading by hand, knead for 10 minutes until the dough is firm.
Flour a clean surface and remove the dough from the bowl to shape it into a large ball. Grease the bottom of the bowl and place the dough ball back in. Cover and leave to rise for an hour and a half until it has doubled in size.
Preheat the oven to 200 degrees Celsius fan. Remove the dough and repeat this shaping exercise once again, adding flour to ensure it doesn’t stick to the surface. Then place the shaped dough on a large baking tray lined with parchment paper. Cover and leave to prove for another half an hour.
Bake for 35-40 minutes, or until the bread is golden and sounds hollow (by knocking at the bottom of it). Let it cool on a wire rack for 20 minutes before cutting and enjoying.
Store the bread at room temperature, covered, and enjoy for another 2-3 days if reheated.