Traditional Greek Easter Bread Tsoureki-min

Greek Easter Bread Recipe

Want to make Easter extra special? Celebrate like the Greeks do and try this traditional Greek bread recipe at home. Traditionally made on Maundy Thursday and served on Easter Sunday, this sweet and light braided loaf called tsoureki comes bright and celebratory with its symbolic red dyed egg on top. It’s made with the two Greek spices mahlepi and masticha, giving tsoureki a distinct and delectable aromatic smell.

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Sourdough Loaf Recipe

With almost 20 years experience in the food industry, Daragh Grier of the Wild Bakery knows everything there is to know about baking. He even generously let us in on his famous sourdough recipe! This makes two flavourful loaves and uses a Dutch oven for an even, golden finish.

Equipment

Ingredients

  • 640ml filtered water
  • 1kg high-quality baker’s flour
  • 20g salt, finely ground
  • 250g levan (sourdough culture that can be purchased from the Wild Bakery)

Instructions

  1. Stir together flour, 620ml water, and levan and leave to sit for 20 minutes.
  2. Add salt and 20ml water and throw the dough repeatedly from the air onto the bench for 3 to 4 minutes.
  3. Leave the dough to rest and sit for 2 hours, covered with a tea towel or plastic wrap, in a warm spot (25C is ideal).
  4. Once the dough has rested, split the mixture in half and mould it into two round loaf shapes.
  5. Move your hands over the surface of the dough in an oscillating motion until the dough feels firm. Place the dough upside down into a bowl or circular basket lined with a natural fibre cloth or tea towel and leave for another 2 to 3 hours (use the indent test).
  6. Once the dough has almost finished resting, preheat your oven to 220C fan forced and warm up your Lodge Dutch oven. When the dough has finished resting, tip in into your warmed Lodge Dutch Oven.
  7. Use a sharp knife to place a few cuts on the surface of the dough (which will allow it to expand during the cooking process), put the lid on, and place it in the oven for 15 minutes.
  8. After 15 minutes, remove the lid and continue to bake for a further 10 minutes then remove it from the Dutch oven and continue to cook on the rack for a final 10 minutes.

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Sourdough Daragh

Baking Beautiful Sourdough at Home with Daragh from Wild Bakery

There’s nothing quite like the aroma of freshly baked sourdough bread to create an inviting atmosphere and make a house feel like a home. A satisfying and nurturing process, sourdough baking at home requires plenty of love and patience, but the effort is well worth it, yielding delicious, mouth-watering results. Daragh Grier of Wild Bakery even shares his tips and recipe to help you recreate this beautiful bread from scratch.

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