Ancient Greek Pelanos Bread Recipes
ANCIENT GREEK PELANOS BREAD
Demeter was the goddess who taught humanity the art of making bread. After fasting, in commemoration of Demeter's fasting while searching for her abducted by Pluto daughter, Persephone, the participants of the Lesser Eleusinian Mysteries ate pelanos, a wheat and barley bread. Succumb to the magnetism of the secret rites and feel the magic of turning water and flour into divine food.
Provided by Sophia Melliar
Categories Bread
Yield 1 loaf
Number Of Ingredients 6
Steps:
- In a bowl, stir together with a spatula the flour, the yeast and the salt and add the warm water. Keep stirring together with the spatula until all of the flour is moistened.
- Tip the sticky dough onto a floured surface and knead it until the dough becomes smooth, 2'-3'. When kneading, always sprinkle some whole wheat flour on your surface and your hands so that the dough does not stick. Transfer the dough ball into a floured bowl and cover the bowl with plastic wrap. Let rest at warm room temperature for 3 hours until doubled in size.
- Tip the dough onto a floured surface, flour your hands as well as the dough and fold the dough over 2-3 times (maximum 10 times if the dough is too sticky) softly with no added pressure. Line a loaf pan with parchment paper and dust it with extra flour. Place the dough ball to prove for a further hour until doubled in size.
- Preheat the oven to 230°C or 450F. Place a baking dish filled with hot water on the bottom of the oven. Steam is crucial to making a crusty loaf of bread.
- Bake for 20'. Remove the baking dish filled with water.
- Bake at 220°C for another 30' until golden brown. Cool on a wire rack.
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