Greek Bread (Easy No Knead Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Rising time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
12 slices (on average)
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Calories
148 kcal
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Cuisine
Greek
Greek Bread (Easy No Knead Recipe)
Description
The Greek Bread recipe combines all-purpose flour with finely ground semolina, which contributes a subtle grainy texture and a golden crust. Honey or sugar activates the yeast in tepid water, making the dough rise well over two to three hours. Olive oil adds richness and softness to the crumb. Baking in a Dutch oven or similar pot traps steam to develop a crisp exterior while keeping the inside moist. The bread’s slightly sticky dough is less dense than traditional kneaded breads, resulting in a tender, approachable loaf.
This bread serves well warm as a simple appetizer when dipped in quality olive oil, possibly enhanced with balsamic vinegar. It also works well for sandwiches or alongside a variety of meals, Greek or otherwise. Toasting slices enhances the flavor and texture, making it versatile for everyday use.
A tip is to let the dough rest in the fridge after rising to deepen flavor and improve texture. The dough’s softness is important; adding extra flour only if the batter is runny ensures the right consistency for baking.
Ingredients
- 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 semolina sometimes called semolina flour and found either in the baking aisle or international aisle at the supermarket, finely ground
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
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.
Notes
- Use finely ground semolina flour for better texture and crust color.
- The dough should be sticky but not runny; add a little flour if needed for proper consistency.
- After rising, resting the dough in the refrigerator can improve flavor and texture.
- Serve the bread warm with olive oil and optionally balsamic vinegar as a simple appetizer.
- Toast slices before making sandwiches for enhanced texture and taste.
- Freeze pre-sliced bread for convenient use later; slices thaw quickly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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