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Old Greek Bread














Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 ½ cups water
tepid, 90 degrees
2 packages yeast, active dry
prefer quick rise
2 cups barley flour
¼ cup rye flour
2 pounds all-purpose flour
and 3 ounces, white
1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt
mixed with 2 teaspoons water
1 x cornmeal
for baking sheets


  1. In a mixing bowl, dissolve the yeast in the tepid water.

  2. Place a paper lunch sack on a scale and put in the barley and rye flour.

Add enough additional unbleached flour to make up the 2 pounds 3 ounces.

  1. Put the yeast water in an electric mixer bowl and add 4 cups of the flour mixture.

(I simply use my KitchenAid for this whole process.)

Add the honey and olive oil and mix to form a sponge, or very soft dough.

Mix by hand or by machine until the dough begins to pull away from the side of the bowl, about 10 minutes.

Mix in the salt mixed with water and finally the remaining flour.

If you are using a hand mixer the last of the flour will have to be stirred in by hand.

If you are using a pwerful mixer use the dough hook.

  1. Knead the dough until it is smooth and elastic.

Place on a plastic counter and cover with a large bowl, allow to rise until double in bulk, and then punch down and cover; allow to rise a second time.

  1. Punch down and mold 2 or 3 loaves.

Place on a baking sheet that has been sprinkled with a little cornmeal.

Dust the loaves with a little flour and allow to rise again until double in size.

Bake in a 450 degree oven for about 25 to 35 minutes, or until the bread is a rich dark brown and the loaf sounds hollow when you thump on the bottom with your finger.

Allow the loaves to cool on cake racks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 10439% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1202mg 50%
Total Carbohydrate 69g 69%
Dietary Fiber 10g 40%
Sugars g
Protein 56g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 69%
* based on a 2,000 calorie diet How is this calculated?


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