The Cyprus Bread ‘Psomi’

The warm Cyprus climate, the all-year-round sunshine and the soil of the Mediterranean, add a warm and homely character to the Cyprus Breakfast. The golden-brown breads and pastries, the nuts, the amber coloured honey, embrace the warmth of the earth, reflect the light of the sun, and bring a wealth of intimacy to every breakfast table.

The simple Cyprus bread, “Psomi” is the heart of the Cyprus breakfast and has been the main staple, especially in frugal times, when the Cypriots would survive on a thick chunk of it with either halloumi or a handful of olives and a tomato.

Louis Hotels is presenting the Cypriot koulouri bread recipe to all Cyprus Breakfast lovers!

Ingredients for two loaves of bread:

4 cups of wheat flour

1 ½ tsp of salt

1 packet of instant yeast

1 ¼ cups of lukewarm water

1/2 cup of sesame seeds

1/4 cup anise seeds

1/4 nigella seeds

Instructions

Put the flour, salt, yeast, and water in a large bowl and whisk the ingredients together. Knead for 5 minutes, or use the dough hook on your stand mixer for about 3 minutes.

Let the dough stand in the bowl for at least 40 minutes, until it almost doubles in size.

Then, mix the seeds in a large bowl and dampen with warm water – this helps the seeds release their flavour and stick on the bread.

Line a baking sheet with parchment or a silicone liner.

Shape the dough into two loaves, dusting your surface with flour as necessary. Coat the loaves of dough with the seeds in the bowl. Place them on the baking sheet and let them rise for 20 more minutes.

Lastly, bake the bread for 25-30 minutes in a preheated oven at 180°C, until it is golden brown and hollow-sounding when rapped on the bottom.

Transfer to a wire rack to cool.

Once cooled you can enjoy with butter, cheese, marmalades and jams!