Greek yeast bread made with a mix of whole wheat flour and all-purpose flour, fresh yeast, sundried tomatoes, olive oil and oregano. Follow our no-fail method and discover that baking crusty and rustic yeast bread at home is much easier than you ever imagined!
Watch the Video:
We absolutely love baking our own bread at home, and we’ve been practicing that for many years now. Quite frankly, it’s very hard for us to recall the last time we bought industrially made bread. We bake both yeast and sourdough bread alternately.
Whichever you choose one thing is for sure- nothing creates a more homelike atmosphere, than the smell of freshly baked homemade bread. Such bakes fill you with gratitude for the simple things in life. Probably this is why we love baking our own bread at home so much. It’s our favorite home ‘ritual’, when we get to hang out and spend some quality mom-daughter time.
But apart from that, it’s all about the quality and the taste of course! So, we’ve never been fans of commercial, ‘air-filled’ bread. That’s why, it gives us great satisfaction to be able to control what we eat. Baking at home gives us full control of the ingredients used.
So, this time we would like to give you our basic recipe for Greek, Mediterranean-style yeast bread. This is the type of bread you eat without any extras- simply grab a slice and eat it on its own! This bread goes perfectly with virtually all of our recipes like skillets, soups, stews etc. Hope you like it!
What Makes This Recipe Worth Trying Today:
- It’s rustic, crusty, homemade and it will fill your home with an amazing smell!
- It will perfectly accompany the majority of our recipes
- You can bake it on the weekend, eat as much as you wish and freeze the rest to have it ready for busy weekdays
- Great for anyone who would like to bake bread at home but thinks it’s too complicated (this recipe will convince you that it’s not at all!)
- With the addition of oregano, olive oil and sun-dried tomatoes it will instantly transfer you to your beloved Mediterranean
- Perfect if you (just like us) love the artisan, old-school, ‘heavy’ type of bread- unlike the commercial bread that seems to be ‘filled with air’
What Will You Need:
- 1 cup wholemeal flour
- 2 cups all-purpose flour
- 1 cube fresh yeast
- 1 cup warm milk
- 1 tbsp olive oil
- 3 tsp sun-dried tomato oil (from the jar)
- 1 tbsp olive oil mixed with 1/3 a tsp dried oregano
- 3 slices sun-dried tomatoes diced
- 1 tsp of salt
- 1 tsp sugar
How to Make Greek Yeast Bread at Home:
1.Mix wholemeal and all-purpose flour in a medium-sized bowl
2.Add the salt and combine well
3.Transfer to mixing bowl
4.Crumble the yeast with your fingers into a separate small bowl
5.Add the sugar
6.Add 1/3 cup of milk and stir well until combined
7.The yeast should be completely dissolved, and no lumps should be visible
8.Add the yeast mixture into the flour
9.Add 1 tbsp olive oil
10.Add sun-dried tomato oil and give it a stir
11.Add the remaining milk and stir again to combine
12.Now using a hand mixer, mix for 5 minutes
13.Using your finger make a couple of holes in the dough- this way you’re adding air to the dough
14.Prepare a medium-sized tray lined with baking sheet
15.Transfer the dough to the baking tray
16.Spread it out gently and evenly and add some additional air using your finger, just like before
17.Cover well and leave it to rest for 1 hour
18.After 1 hour it should be double in size
19.Now using your hand again, press the sun-dried tomato pieces into the dough
20.Repeat the same step with the olive oil + dried oregano mixture
21.Cover again and leave to rest for 1 more hour
22.Bake for 45 minutes at 190 degree C/ 374 F
Serving and Storing
And VOILA! Your flavorful, homemade, Greek yeast bread is ready!
This Greek Bread is so versatile that it will perfectly match all our recipes.
After baking, set aside and let it cool completely, then cut off as much as you will eat during the next 2 days.
Cut the rest into portions and store in the freezer.
Take it out in the evening if you intend to eat it the next day.
It can be kept in the freezer for 5-7 days maximum, so it’s a great idea to bake it on the weekend and gradually eat it throughout the entire week.
Yeast bread stored in this way tastes like freshly baked after defrosting!
Other Easy & Delicious Recipes You Might Like:
BLUE ZONES Lemon & Mint Lima Beans Soup
Lima Beans & Spinach Skillet- Easy Ikarian Diet Dinner
Greek Lentil Stew- Fakes Recipe | Humble Home Cooking
Greek Chickpea Soup-Revithosoupa Recipe | Blue Zone Inspired
Blue Zones Salad- The Ultimate Cabbage Salad Recipe
Blue Zones Breakfast-Healthy Sweet Breakfast Recipe
Anchovy Pasta from Greece | Easy Leftover Pasta Recipe
Greek- Style Oven Baked Anchovies| Gavros Ladorigani
BEST Greek Bread Recipe | Yeast Bread with Oregano Olive oil and Sun-dried Tomatoes
Ingredients
- 1 cup wholemeal flour
- 2 cups all-purpose flour
- 1 cube fresh yeast
- 1 cup warm milk
- 1 tbsp olive oil
- 3 tsp sun-dried tomato oil (from the jar)
- 1 tbsp olive oil mixed with 1/3 a tsp dried oregano
- 3 slices sun-dried tomatoes diced
- 1 tsp of salt
- 1 tsp sugar
Instructions
- Mix wholemeal and all-purpose flour in a medium-sized bowl
- Add the salt and combine well
- Transfer to mixing bowl
- Crumble the yeast with your fingers into a separate small bowl
- Add the sugar
- Add 1/3 cup of milk and stir well until combined
- Yeast should be completely dissolved, and no lumps should be visible
- Add the yeast mixture into the flour
- Add 1 tbsp olive oil
- Add sun-dried tomato oil and give it a stir
- Add the remaining milk and stir again to combine
- Now using a hand mixer, mix for 5 minutes
- Using your finger make a couple of holes in the dough- this way you're adding air to the dough
- Prepare a medium-sized tray lined with baking sheet
- Transfer the dough to the baking tray
- Spread it out gently and evenly and add some additional air using your finger- just like before
- Cover well and leave it to rest for 1 hour
- After 1 hour it should be double in size
- Now using your hand again, press the sun-dried tomato pieces into the dough
- Repeat the same step with the olive oil + dried oregano mixture
- Cover again and leave to rest for 1 more hour
- Bake for 45 minutes at 190 degree C/ 374 F
Linda says
How much does one cube of fresh yeast weigh and can you use dry yeast?
Mediterranean Kitchenette @Meggie says
Hello there and thanks so much for joining us on our culinary journey! In Greece, where we’re based, a regular cube of fresh yeast is 25 gr. You can by all means substitute it with 1,5 package of dry yeast ( here the dry one comes in 7 gr packages) Happy baking & greetings from Athens.