At his Katikia, in Kostos village in Paros island, Pandelis Zoumis, local organic farmer, wine maker, blacksmith and folk musician makes bread the traditional way. During the bread making filming, his friend Yiannis Gavalas i.e. Barba Yiannis, a local Greek-American olive farmer, philosopher and amateur musician, plays a Turkish instrument in the background, known as the cumbus.
PANDELIS’S BREAD RECIPE
This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. It's great served with soups and stews, or salads. Its very nutritious bread since it contains barley flour.
500g/1lb 1oz strong white bread flour
500g/1lb 1oz barley flour
3/4 sachet fast-action dried yeast
1 tsp salt
Water [warm about body temperature], as much as it is needed
Put the flour into a large mixing bowl and add the yeast .Stir to combine. Add the salt, stir to combine.
Now add water, little at a time, combining well. You want to make a dough that is well combined and soft, but not sticky or soggy. Mix with your hands to make sure all of the ingredients are combined. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.
Put the dough back into your mixing bowl. Cover with a damp tea towel and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).
Once the dough has doubled in size scrape it out of the bowl to shape it. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Gently turn and smooth the dough into 2 round loafs. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loafs.
Place the loafs onto a baking tray, cover with a tea towel and leave to prove until they are doubled in size.
This will take about 1/2 hour.
Preheat oven to 200C.
Put the loafs (on its baking tray) into the middle of the oven.
Bake them for about 45 minutes.
Turn onto a wire rack to cool. Enjoy!
Produced, filmed & directed by Apostolos Karayiannis
Editing by Mike Aggouras
Music Richard Burmer - Bhakti Point
Contact: Pandelis Zoumis, firstname.lastname@example.org
Yiannis Gavalas, email@example.com
Apostolos Karayiannis, firstname.lastname@example.org