We asked Pamela, whom we profiled last week in our series on Global Greek Gastronomy, for her favorite recipe to share with our Zēlos community. She sent us this gluten-free version of traditional Greek “village bread” - perfect for dipping in a mix of olive oil and your favorite herb blend (try SPAROZA’s 15 Greek Herbs & Seeds). Give it a try this weekend, it’s easier than you think!
1/2 c whey or water
1 tsp yeast (gold to use with sugar)
1 c + 2 tbsp rice flour
1 tbsp honey
1/4 c Greek yogurt
1/4 c (+) corn meal
a pinch of salt
1 c sesame seeds
Extra olive oil for brushing
Using a mixer bowl, warm the whey (or water), slowly add the yeast and mix for 5 minutes until frothy.
Add 2 tbsp rice flour to the yeast and mix; set aside for 30 minutes to make the starter dough.
Using a mixer, add the rest of the ingredients to the starter and mix well, adding extra corn meal and rice flour so the dough is not too sticky yet not too dry (kind of smooth and light).
Roll the dough on to a rice-floured surface and form the dough into a baguette shape.
Wet the shaped dough a little and roll in sesame.
Oil a baguette form if you have one; if not, place the roll on an oiled baking sheet.
I bake everything (except my baklava!) at 200ºC/390ºF and I never really set the timer. I usually just keep an eye on it! It should be golden brown; you may need to turn over the baguette and continue to bake if it is in a form - approximately 20-30 minutes depending on the oven.
This goes along with my wild and crazy side it is also how I cook; no measuring, just by taste!
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