May 2, 2010

Daktyla (Greek Village Bread)

Although I forgot the glaze and sesame seed topping and then managed to burn the end of this bread, my husband still devoured a whole section. He loved the crustiness of this bread.

Daktyla (Greek Village Bread)
1 1/4 cups water
2 tsp. yeast
2 1/2 cups flour
1/2 cup wheat flour
1/2 cup cornmeal
1 tsp. salt
1 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. milk
milk to glaze
sesame seeds to decorate

Dissolve yeast in 1/2 cup water for 5 minutes. Meanwhile, combine flours, cornmeal and salt together in large bowl. Make a well in the center, and pour in dissolved yeast. Pull in enough flour to form a soft paste. Cover, and let stand 20 minutes.

Add oil, honey, milk and half the remaining water. Mix together well, stirring in reserved water as needed to make a firm, moist dough. Knead dough until smooth and shiny. Cover and let rise until doubled, about 1 1/2 hours. Punch down, and then let rest 10 minutes.

Divide dough into six equal pieces. Shape each piece into an oblong, arrange them in a row just touching, on greased cookie sheet. Cover and let rise one hour.

Preheat oven to 425
ºF. Brush with milk and sprinkle with sesame seeds. Bake 45 minutes until loaf sounds hollow. Cool on wire rack.

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