Greek Village Bread (Horiatiko Psomi)

Prepare the Dough By Hand

1. Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine.
2. Add the water, milk and melted butter. Mix together using a dough whisk or a wooden spoon. You will have a shaggy dough.
3. Leave the dough to rest for 15 minutes then use your hands or the dough whisk to stretch and fold the dough.
4. Flip the dough over and let it rest, loosely covered, for five minutes. Repeat the stretch and fold three more times, resting in between.

Prepare the Dough Using a stand mixer

1. Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine.
2. Add the water, milk and melted butter. Mix together on low speed using the dough hook attachment until the dough is elastic, smooth to the touch and forms a ball around the whisk.

First Rise

1. Drizzle the bowl with olive oil and turn the dough a few times so that it is greased with oil. Cover the bowl with a clean towel and leave it to rise for 90 minutes or until doubled. In the summer it may take less time for the dough to rise than it would in winter.

Second Rise

1. Deflate the dough and turn out onto a worktop lightly dusted with a little flour.
2. Shape the bread into a ball. Spread the dough out to make a rectangular shape. Fold one end in and then the other end over it.
3. Flip over and use your hands to shape the dough into a ball. Cup in your hands and place in a bowl or a prepped banneton to rise for the second time, covered.

Bake the Bread

1. Preheat your oven to 450F (230C) for at least half an hour while the loaf is having its second rise. Place a lidded pot (Dutch Oven) in the oven to preheat.
2. Gently invert the bread onto a bread sling (or a piece of baking paper). Brush with the egg wash and sprinkle with the sesame seeds.
3. Use a razor or sharp knife to slice the top of the loaf. Carefully remove the pot from the oven. Lower the loaf into the hot pot, cover and bake for 30 minutes.
4. Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 15-20 minutes.
5. Lift the bread out of the pot and allow it to cool on a wire rack before slicing.