The start of Greek lent “clean Monday” is not complete without Lagana bread: the wonderful basis on which to slather silky taramasalata punctuated with salty bites of octopus, olives and pickled peppers and bulbs.
This bread is very easy to make; and a homemade version with wholewheat, good quality extra virgin olive oil and a crispy crust of sesame seeds is an ample reward for the hour of your time required to make it.
LAGANA (Lenten bread)
Λαγάνα
Ingredients
- 350 ml of lukewarm water
- 10 g dried yeast
- 10 g organic sugar
- 2 tea cups organic wholewheat flour
- 1 & 1/2 tea cups organic hard bread flour
- Extra Virgin Olive Oil
- Sesame seeds
Instructions
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Combine yeast, sugar and lukewarm water in the bowl of an electric mixer fitted with a dough hook, and mix to combine. Add the flour and a pinch of sea salt and mix for around 10 minutes or until a sticky dough forms.
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While the dough mixes, grease a baking tray and sprinkle with a little semolina. After the dough has finished mixing, remove from the bowl and place on the baking tray - rub a little oil over the dough. Set aside and allow to prove until it has doubled in size (around 25 minutes).
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Carefully stretch out the dough from underneath to fill the tray, taking care not to remove too much of the air. Preheat over 240C. Drizzle a little oil over the dough and allow to prove for another 10 minutes. Next, make some indents with your fingers in the dough, drizzle over a little more oil and then sprinkle over the sesame seeds.. Set aside to prove for another 10 minutes.
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Finally, bake for around 10-15 minutes until golden. The bottom of the bread should sound hollow when tapped. Allow to cool in the tray before serving.
