Greek Country Bread

Even if you've never made your own bread in your whole life, this is one that won't fail you.

In my previous recipe post, I shared my Aegean Greens Spinach Pie recipe because I now consider it one of my go-to dishes that is on repeat in our daily lives. It can be served at any meal time and it’s light and full of healthy ingredients but also filling enough to not need anything served with it at all.

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It’s true, I do see Greek cuisine as being one of the simplest of the Mediterranean cuisines, if not the simplest on the planet, which is why I gravitate towards it so much.

That said, simplicity is where the magic really happens, whether it’s in your closet or your home decor, but also very much so in food. When you can actually taste every ingredient in a dish, more attention can be given to each one, thus allowing you to truly savor what you’re eating. This is where the joy is found. The pleasure. The sweet spot. I would also venture to say it’s a mindful way of eating, too.

On that note, have you ever noticed what’s in your grocery store bread? If you have a loaf of store-bought bread wrapped in plastic bag, go have a look at the label right now. Count how many ingredients are on the label— and ask yourself if you understand what each one is.

Even the “natural” bread or the “multi-grain” bread is problematic. I won’t get into that now, but chances are if you’re on Instagram or TikTok there’s a millennial vlogger talking about what’s really in your food. Those of us in the culinary world that care about real, slow food have been advocating for the support of artisan bakers or baking bread from scratch for forever, but I think now is the time that more people care about what they’re putting into their bodies than ever.

You need a good bread recipe. One you can go to over and over again. And memorize the recipe simply by this daily or weekly repetition.

And for those who want to argue about carbs, I won’t enter that conversation other than to say that bread is not our enemy, but GMO ingredients and chemicals and pesticide sprays wheat and other grains are definitely our enemy, as research has been coming out more and more these days about the real reason behind gluten intolerance and celiac disease- and it’s not real, natural and untainted carbs.

So here’s a recipe for Greek Country Bread that I think is a real keeper. It’s dense enough to feel substantial in your stomach even if you have one piece with bread and jam or honey for breakfast. It’s strong enough to slice and make a sandwich that holds meat, cheese and condiments on it. Yet it’s light enough that you won’t feel overstuffed by doing any of the above.