In Greece each city had its typical loaves; some of them were prepared for religious feast days as the “achenas”, loaves kneaded with lard and offered to Demetra during “magalartia” (of the big loaves) festival, in place of the more expensive offering of a goat.
Ready to prepare these loaves?
Directions: mix the two kinds of flours together with the aromatic herbs, lard and starter. Add water and salt and blend until combined and smooth. Let the dough raise till it will be doubled. Stop the raise, beat again the dough and cut out the loaves. Make it rise till each loaf has doubled. Engrave the loaf, preheat the oven to 220° and cook for about 5 minutes. Lower the oven temperature to finish cooking.
Ingredients: 700gr flour, 300gr reground bran flour, 10gr salt, 200gr fresh pork lard minced thinly, 400gr starter, aromatic herbs like rosemary, thyme, sage, chives, marjoram ; all well-broken
