Transport yourself to a sun-drenched Greek village with this revolutionary keto version of Horiatiko Psomi, Greece’s beloved country bread. Traditional Greek bread, with its rustic crust and aromatic herbs, has been a cornerstone of Mediterranean cuisine for centuries – but sadly off-limits for those following a ketogenic lifestyle. Until now. This game-changing recipe captures the authentic soul of Greek country bread – the hearty texture, the aromatic herbs, the rustic crust – while keeping carbs remarkably low. The carefully balanced blend of almond flour, coconut flour, and protein creates a loaf that slices, toasts, and holds up to dipping in olive oil just like its high-carb ancestor. Each bite delivers the quintessential Greek flavors of oregano, thyme, and olive oil that transport you straight to the Mediterranean coastline. Whether you’re pairing it with feta and olives for an authentic Greek meal or using it as the foundation for keto-friendly Mediterranean dishes, this Horiatiko Psomi proves that embracing a low-carb lifestyle doesn’t mean saying goodbye to the soul-satisfying pleasures of traditional bread.
There are several special qualities that distinguish Grecian Horiatiko Psomi (χωριάτικο ψωμί), or “village bread,” from other breads:
Rustic Character:
Horiatiko Psomi is known for its rustic, artisanal nature. It’s often made with simple ingredients and traditional methods, resulting in a hearty, flavorful loaf.
Crust and Crumb:
It typically has a thick, crusty exterior and a dense, chewy interior (crumb). This textural contrast is a hallmark of Horiatiko Psomi.
Simple Ingredients:
Traditional recipes often rely on basic ingredients: flour, water, salt, and yeast (or sourdough). This simplicity allows the flavor of the wheat to shine through.
Sourdough Influence:
Many versions of Horiatiko Psomi are made with sourdough, which contributes to its unique tangy flavor and chewy texture.
Traditional Baking:
Historically, this bread was baked in wood-fired ovens, which imparted a distinct smoky flavor. While modern ovens are more common now, the traditional methods still influence the bread’s character.
Cultural Significance:
Horiatiko Psomi is a staple in Greek cuisine and a symbol of Greek hospitality. It’s often served with meals and shared among family and friends.
It is a bread that is made in many small villages, and is a very common bread in the Greek diet.
Large Loaves:
It is very common to make this bread in large round loaves, that are meant to be shared.
In essence, Horiatiko Psomi is more than just bread; it’s a representation of Greek tradition, simplicity, and the joy of shared meals.
Irresistible Low-Carb Horiatiko Psomi That Melts Fat, Not Willpower
Description
Ingredients:
For the Bread:
2½ cups almond flour
½ cup coconut flour
⅓ cup ground flaxseed
¼ cup unflavored whey protein isolate
2 tablespoons psyllium husk powder
1½ teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons garlic powder
6 large eggs, room temperature
¼ cup olive oil (preferably Greek extra virgin)
2 tablespoons apple cider vinegar
¾ cup warm water
For the Topping:
1 tablespoon olive oil
1 teaspoon sesame seeds
1 teaspoon dried oregano
½ teaspoon coarse sea salt
Instructions:
Prepare the Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, ground flaxseed, whey protein isolate, psyllium husk powder, baking powder, xanthan gum, salt, oregano, thyme, and garlic powder.
Mix the Wet Ingredients:
In a separate bowl, whisk the eggs thoroughly.
Add the olive oil and apple cider vinegar to the eggs and mix well.
Combine and Form the Dough:
Pour the wet ingredients into the dry ingredients and stir until combined.
Gradually add the warm water while mixing until a thick, sticky dough forms.
Let the dough rest for 5 minutes to allow the psyllium and flaxseed to absorb moisture.
With wet hands, knead the dough for 1-2 minutes until it becomes more elastic and less sticky.
Shape the Loaf:
Line a baking sheet with parchment paper.
Shape the dough into a round loaf (about 8 inches in diameter) and place it on the prepared baking sheet.
Use a sharp knife to score the top with a cross pattern (traditional for Horiatiko Psomi).
Brush the top with olive oil.
Sprinkle with sesame seeds, dried oregano, and coarse sea salt.
Bake:
Preheat your oven to 350°F (175°C).
Allow the shaped loaf to rest for 15-20 minutes while the oven preheats.
Bake for 45-50 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
For a crispier crust, you can increase the temperature to 375°F (190°C) for the last 5-10 minutes of baking.
Cool:
Transfer the bread to a wire rack and allow it to cool completely before slicing (at least 2 hours). This cooling time is crucial for the texture to set properly.
Serving Suggestions & Meal Prep Tips:
Serve with Greek olive oil or butter for dipping.
Pair with feta cheese, olives, and cucumber slices for an authentic Greek keto-friendly snack.
Toast slices and top with Greek yogurt and a sprinkle of herbs for a filling breakfast.
Use as the base for Greek-style open-faced sandwiches topped with tzatziki, grilled meat, and vegetables.
For meal prep, pre-slice the cooled bread and store in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices with parchment paper between them for up to 3 months. Thaw and toast before serving.
Refresh day-old bread by sprinkling with water and heating in a 325°F (163°C) oven for 5-7 minutes.
Cube leftover bread, toast in the oven with olive oil and herbs to make keto-friendly croutons for Greek salad.
Estimated Cost: $12-15
Nutritional Values (per slice, assuming 12 slices per loaf):
Calories: 215
Fat: 18g
Protein: 9g
Carbohydrates: 7g
Fiber: 5g
Net Carbs: 2g
Sugar: 0.5g
Sodium: 210mg
