Cretan white bread Matala

Ingredients for 2 servings:

• 190 g wheat flour type 550 and some for sprinkling
• 3 g mastic (pearls)
• 1 tsp salt
• 2 tsp sugar, fine, white
• 120 g beer, lukewarm
• 10 g dry yeast
• 2 tbsp extra virgin olive oil
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 55 minutes

Typical, coarse-pored country bread in a round or slightly oval shape. Makes 2 loaves, each weighing approximately 140 g.

Dissolve the dried yeast, sugar, and salt in the lukewarm beer. Using a food processor, knead the dough with the flour and powdered mastic until it initially forms a crumbly dough. Then add the olive oil and let it knead for at least 15 minutes to release enough gluten. Form two loaves of bread, oval or round, place them on a baking sheet lined with baking paper, and sprinkle with a little flour. Leave at least 10 cm of space between the loaves. Cover with a damp cloth and let rise for 5 to 6 hours in a warm place. Note: Not all Cretans make the dough with beer and olive oil, but only with water or, on holidays, with goat’s milk. Olive oil is also reserved for holidays. I prefer a version with olive oil for this bread, as it tastes significantly better than the oil-free version. I like to serve this bread as a side dish to soups or as a snack spread with butter.