Pão grego rústico (Horiatiko Psomi)

Ingredientes

• 1 kg bread flour (35oz.)
• 630 ml lukewarm water (21 oz.)
• 25 g fresh yeast (0.8 oz.)
• 1 tsp sugar
• 2 tbsps olive oil
• 1 1/2 tbsp salt
• thin semolina

Modo de preparo

1. 1

   To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don’t have fresh yeast substitute for dried – just use one third of the quantity stated.

2. 2

   Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.

3. 3

   Knead the dough a little bit with your hands until it’s elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.

4. 4

   Let the dough rise at room temperature for 10-12 hours (or overnight).

5. 5

   Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).

6. 6

   Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn’t stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.

7. 7

   Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.

8. 8

   Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.