This authentic Christopsomo recipe brings the sacred Greek Christmas bread tradition to your kitchen.
A masterpiece of holiday baking, this walnut-studded bread combines aromatic spices and rich symbolism in every golden-crusted slice.
Perfect for celebrating Christmas the Mediterranean way, this festive loaf takes just over 3 hours to create but rewards you with heavenly aromas and a tender, nutty crumb.
With 496 calories per serving, it’s a meaningful centerpiece that proves why it’s cherished in Greek households during the season of joy.
Ingredients for Christopsomo (Greek Christmas Bread)
- For the Main Dough:
- Water (540g): Lukewarm temperature – should match your finger temperature
- Dry Yeast (16g): Essential for proper bread rising
- Strong White Bread Flour (1kg): Creates perfect bread structure
- Honey (40g): Adds gentle sweetness and helps with fermentation
- Olive Oil (1 tbsp): Provides moisture and tenderness
- Mahleb (1/2 tsp): Traditional spice for authentic flavor
- Walnuts (80g): Roughly chopped for texture
- Anise (20g): Adds distinctive aromatic flavor
- For Decoration:
- All-purpose Flour (270g): For creating decorative braids
- Room Temperature Water (130g): For decoration dough
- Whole Walnut: Center piece decoration
- Egg Wash: Creates beautiful golden crust
Step-by-Step Instructions
- Prepare the Yeast: Mix lukewarm water, yeast, and sugar. Let rest for 10 minutes until foamy and active.
- Make Main Dough: Combine flour, honey, olive oil, and mahleb. Mix gradually until dough forms and doesn’t stick to bowl sides (5-10 minutes).
- Add Flavoring: Incorporate anise, walnuts, and salt. Mix for another minute until well combined.
- First Rise: Coat dough with olive oil, cover, and let rise in warm spot for 1 hour until doubled.
- Prepare Decoration Dough: Mix decoration ingredients until smooth. Rest for 15 minutes.
- Shape Main Dough: Form into round loaf and place in prepared pan (28-30cm).
- Create Decoration: Form 6 ropes from decoration dough, create 2 braids, arrange in cross pattern, place walnut in center.
- Final Rise: Cover and let rise another hour.
- Bake: In preheated 180°C/350°F oven for 50 minutes until golden brown and thoroughly baked.
Traditional Meaning & Symbolism
Christopsomo (which means “Christ’s Bread”) is a special Greek Christmas bread filled with beautiful meaning.
The decorative cross on top represents the blessing of Christ, while the whole walnut in the center shows the unity of the family.
In Greek homes, this bread takes pride of place on the Christmas table, often enjoyed after church services on Christmas Day.
Baking Tips
The magic of this bread happens in the rising! Keep your dough in a cozy spot around 75°F (24°C) – near a sunny window works great.
When testing if the dough has doubled, poke it gently with your finger. If the dent stays, it’s ready!
For the best looking cross on top, make your braids even in thickness and press them lightly into the main dough so they don’t separate while baking.
Storage & Serving
Once your Christopsomo has cooled completely, wrap it in a clean kitchen towel and keep it at room temperature. It stays fresh for about 3 days.
Warm thick slices in the oven for 5 minutes before serving – it brings back that fresh-baked warmth!
Share it with family and friends alongside coffee or tea for breakfast, or make it part of your Christmas feast.
Make Ahead Tips
You can mix the decorative dough up to a day ahead – just keep it wrapped tight in plastic and pop it in the fridge.
Let it come to room temperature for 30 minutes before shaping your braids. The main dough needs to be made fresh for the best texture and rise, but you can measure out all your dry ingredients the night before to save time on baking day.
Christopsomo (Greek Christmas Bread with Walnuts)
Equipment
- Stand mixer with dough hook
- Round baking pan (28-30 cm)
- Parchment Paper
Ingredients
For the Christopsomo
- 540 g lukewarm water (19 oz.)
- 16 g dry yeast (0.6 oz.)
- 40 g granulated sugar (1.5 oz.)
- 1 kg strong white bread flour (35 oz.)
- 40 g honey (1.5 oz.)
- 1 tbsp olive oil
- 1/2 tsp mahleb ground
- 1 tsp salt
- 20 g anise (1 oz.)
- 80 g walnuts roughly chopped (3 oz.)
For decoration
- 270 g all-purpose flour (9.5 oz.)
- 130 g water at room temperature (4.5 oz.)
- 1 tbsp olive oil
- 1 pinch salt
- 1 whole walnut
- 1 egg mixed with 2 tbsp water
- 2-3 handfuls sesame seeds
Instructions
- In the mixer’s bowl add the water, yeast and sugar and whisk to dissolve.
- Wrap the bowl with plastic wrap and set aside for about 10 minutes, until the yeast rises and starts bubbling.
- Add the flour, honey, olive oil and mahleb. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium speed for about 5-10 minutes, until the dough doesn’t stick on the sides of the bowl.
- Add the anise, walnuts and salt and beat for 1 more minute, until combined.
- Coat lightly the dough with olive oil and cover the bowl with plastic wrap. Let the dough rise in warm place for at least 1 hour, until it doubles it’s size.
- For the decoration dough, add the water, olive oil, flour and salt in the mixer’s bowl. Mix using the dough hook, until the dough is smooth. Wrap in plastic wrap and set aside for 15 minutes to rest.
- Deflate the Christopsomo dough lightly with your fingers and shape into a round loaf. Butter a round baking pan (28-30 cm) and line with parchment paper. Transfer the dough into the baking pan and spread lightly. Brush the top lightly with beaten egg and water mixture.
- Remove the plastic wrap from the decorating dough and cut it into 6 pieces. Shape each piece into a long rope. Form 2 braids. Place the braids over the Christopsomo and shape a cross. Place the whole walnut in the center. Cover with a towel and let rise for 1 hour.
- Preheat the oven to 180C / 350F Fan and bake for 50 minutes, until the Christopsomo is nicely coloured and cooked through.