This authentic Greek village bread (Horiatiko Psomi) brings the heart of Mediterranean baking right to your kitchen.
A cherished staple in Greek households, this rustic bread boasts a perfectly crusty exterior and a soft, airy crumb that’s ideal for soaking up olive oil or hearty stews.
With just 3.2g of fat per slice and a generous 9g of protein, this traditional recipe yields two beautiful round loaves that will transport you straight to a sun-drenched Greek countryside.
The best part? This wholesome, vegetarian-friendly bread takes less than 90 minutes to prepare and bake.
Ingredients for Greek Village Bread (Horiatiko Psomi)
- Bread Flour: 1 kg (35 oz.) – provides the perfect structure for this rustic loaf
- Water: 630ml lukewarm (21 oz.) – temperature should be comfortable to touch
- Fresh Yeast: 25g (0.8 oz.) – can substitute with 8g dried yeast
- Sugar: 1 tsp – helps activate the yeast
- Olive Oil: 2 tbsp – adds Mediterranean flavor and texture
- Salt: 1½ tbsp – enhances overall flavor
- Semolina: As needed for dusting – prevents sticking and adds texture
Step-by-Step Instructions
- Activate the Yeast: Combine lukewarm water, yeast, and sugar in a large bowl. Let rest 5-10 minutes until foamy.
- Create the Dough: Gradually mix in half the flour, then add olive oil and salt. Incorporate remaining flour until well combined.
- Initial Kneading: Work the dough until elastic and shape into a ball. Place in an oiled bowl and cover.
- First Rise: Allow dough to rest 10-12 hours or overnight at room temperature.
- Shape the Loaves: Divide dough in half on a semolina-dusted surface. Knead each portion for 3 minutes until smooth.
- Final Shaping: Form into two round loaves and place in casserole dishes. Score tops with a sharp knife.
- Final Baking: Bake at 250°C/480°F for 20 minutes covered, then 15 minutes uncovered until golden and crusty.
Baking Tips & Techniques
The magic of this Greek village bread happens in two stages – first during the long rise (10-12 hours), then in the hot oven with the lid-on-lid-off method.
Your kitchen will smell amazing! A few friendly tips: check that your yeast is fresh and active by watching for bubbles during the first 10 minutes.
The dough should feel sticky at first – that’s totally normal! The semolina coating gives the loaf that authentic Greek bakery texture.
Want to test if your bread is done? Give the bottom a gentle tap – a hollow sound means it’s ready!
Storage Tips
This hearty Greek bread stays fresh for 2-3 days when stored properly. Once it’s completely cool, pop it in a paper bag or wrap it in a clean kitchen towel.
Keep it at room temperature – the refrigerator can actually make bread go stale faster! If you want to keep it longer, slice the second loaf once it’s cool and freeze it in a freezer bag. When you’re ready to eat, just toast the frozen slices – they’ll taste freshly baked!
Serving Suggestions
Warm, crusty Greek village bread is perfect for soaking up the last drops of Greek soups and stews. Break off chunks to dip in olive oil and oregano, or spread with thick Greek yogurt and honey for breakfast.
Make amazing sandwiches with grilled vegetables and feta, or serve thick slices alongside a Greek salad. My favorite way? Still slightly warm from the oven with just a drizzle of olive oil and a pinch of sea salt!
Greek Bread (Village bread/ Horiatiko Psomi)
Equipment
- Large bowl
- Casserole dish or clay pot with lid
- Sharp knife
Ingredients
Main Ingredients
- 1 kg bread flour (35oz.)
- 630 ml lukewarm water (21 oz.)
- 25 g fresh yeast (0.8 oz.)
- 1 tsp sugar
- 2 tbsp olive oil
- 1 1/2 tbsp salt
- thin semolina for dusting
Instructions
- 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.
- 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.
- 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.
- Let the dough rise at room temperature for 10-12 hours (or overnight).
- 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.
- 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.
- 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.
- 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.