Greek Bread (Easy No Knead Recipe)

Name: Greek Bread (Easy No Knead Recipe)
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Yield: 12 slices (on average)
Ingredients: 2½ teaspoons dried yeast; 1½ cups water; 1 tablespoon honey; 2½ cups all-purpose flour; ½ cup finely ground semolina; 2 teaspoons salt; 2 tablespoons extra virgin olive oil

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Rising time
2 hrs
Total Time
2 hrs 50 mins
Servings
12 slices (on average)
Calories
148 kcal
Cuisine
Greek

Greek Bread (Easy No Knead Recipe)

Emmett Bennett

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You won't believe how easy it is to make the delicious Greek bread you enjoyed on your trips to Greece or in restaurants. There's no kneading necessary - just stir together the simple ingredients, leave to rise for 2 to 3 hours, then bake for just 40 minutes in an oven-proof pot. The result is a loaf of bread that's lightly crunchy on top and unbelievably soft, almost cake-y inside. Enjoy on its own dipped into olive oil or with all your favorite dinners.

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Ingredients

Servings

2½ teaspoons dried yeast (where I live this is a 0.25/7 gram package)
1½ cups water (tepid = when you push your finger into it you feel nothing)
1 tablespoon honey (substitute with 1 teaspoon sugar)
2½ cups all-purpose flour + a little extra in case you need it and for flouring the baking paper (or use 'strong'/bread flour)
½ cup finely ground semolina (sometimes called semolina flour and found either in the baking aisle or international aisle at the supermarket)
2 teaspoons salt
2 tablespoons extra virgin olive oil

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Instructions

Start by adding the dried yeast into a large mixing bowl. Add the tepid (lukewarm) water and the honey. Stir well.
Add the flour, semolina flour, salt and olive oil. Using a spatula or wooden spoon, stir until everything is combined well and you have a sticky dough. It should be firmer than cake batter but not an actual ball of dough. Add a tablespoon or two more of flour if you think it's too runny (check the photo above to see what my dough looked like).
Cover the mixing bowl and place it in a warm place such as your kitchen (in summer), or in the shade outside. If it's cold in your kitchen, consider warming up the oven for a couple of minutes until slightly warm (but not very warm or hot), then switching it off again. Place the bowl with the dough inside. Let rise for 2 to 3 hours, or until the dough is roughly doubled in size.
Now pre-heat the oven to 430F/220C (fan - 445F/230C if not a fan oven). Put your dutch oven or other oven-safe pot into the oven with the lid on so that it heats up as well.
Lay a large piece of baking paper on your work surface. Sprinkle generously with flour.
Scrape the sticky dough onto the edge of the baking paper. Using the spatula or wooden spoon, roll it more into the center of the paper so that it gets covered in flour. Then pull the dough up from the edges and into the middle a few times to shape it roughly into a rustic loaf shape.
Now take the pre-heated pot out of the oven and take the lid off. Pick up the paper with the dough on it and put both into the pre-heated oven-safe pot. Put the lid back on, then bake the bread for around 30 minutes.
Then, take the lid off the pot and bake for a further 10 minutes, or until the bread is a lovely golden colour on top.
Take the bread out of the oven and let cool on a cooling rack for at least an hour before slicing. When completely cooled, store wrapped well in paper and at room temperature for 1 to 2 days, or slice into individual slices and freeze in a sealed freezer bag for 2 to 3 months.

Equipments used:

Notes

Finely ground semolina: This is sometimes called semolina flour.
Consistency of the dough: The dough should be quite soft and sticky, but not runny like cake batter. If it seems too runny, just add a tablespoon or two more of flour. It shouldn't be a stiff ball of dough like pizza dough or pastry.
Top tip: For improved flavor and texture, after you've let the dough rise until doubled, try letting it 'rest' in the fridge for a few hours or even up to a few days before baking.
Serving ideas: If eaten fresh and while still warm, Greek bread makes a fantastic simple appetizer. Simply serve with a bowl of good quality olive oil (with balsamic vinegar or glaze added if you like) on the side.
The bread is also perfect for making sandwiches (I like to toast it first), or for serving with all your favorite dinners (Greek or otherwise).
If you freeze it already sliced, it's so easy and convenient to grab a couple of slices and use them as needed.

Nutrition Information

Show Details

Calories 148kcal (7%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Sodium 390mg (16%) Potassium 48mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin C 0.01mg (0%) Calcium 7mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 12slices (on average)

Amount Per Serving

Calories 148 kcal

% Daily Value*

Calories	148kcal	7%
Carbohydrates	27g	9%
Protein	4g	8%
Fat	3g	5%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Sodium	390mg	16%
Potassium	48mg	1%
Fiber	1g	4%
Sugar	2g	4%
Vitamin C	0.01mg	0%
Calcium	7mg	1%
Iron	2mg	11%