Wheat Bread with Herbs (Artos)
The Quirky Foodster Team
Ingredients
- Wheat flour — 500 g (1.1 lb)
- Salt — 1 tsp
- Dried yeast — 1 tsp
- Warm water — 300 ml (1 1/4 cups)
- Olive oil — 2 tbsp
- Chopped fresh rosemary or thyme — 1 tbsp
Method
- Combine the flour and salt in a bowl.
- Dissolve the yeast in the warm water and add to the flour along with the olive oil and herbs.
- Knead into a smooth, elastic dough, about 10 minutes.
- Cover and let rise in a warm place for about 1 hour, until doubled in size.
- Shape into a round or oval loaf and place on a baking tray.
- Bake at a moderate-high heat (around 200°C) for 25-30 minutes, until golden and hollow-sounding when tapped.
Introduction: A finer, herb-flecked wheat loaf, the more prestigious bread reserved for better-off households and special meals.
Cultural Background: Leavened wheat bread, artos, was considered superior to barley maza, and bakeries in Athens sold a range of wheat loaves, sometimes flavoured with herbs, seeds, or a little cheese worked into the dough.
Tips: A light dusting of flour on top before baking gives a traditional rustic crust.
Variations: Toasted sesame seeds can be pressed onto the crust before baking.
Nutrition: Approx. 210 kcal per slice.
FAQs:
Q: Was this bread expensive?
A: Wheat was costlier than barley, so wheat bread carried more prestige and was eaten more often by wealthier households.
Q: What herbs are most authentic?
A: Thyme, oregano, and rosemary all grew widely across Greece and appear often in ancient sources.
- Wheat flour — 500 g (1.1 lb)
- Salt — 1 tsp
- Dried yeast — 1 tsp
- Warm water — 300 ml (1 1/4 cups)
- Olive oil — 2 tbsp
- Chopped fresh rosemary or thyme — 1 tbsp
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