📝 About This Recipe
Steeped in tradition and shrouded in culinary mystery, Eptazymo is a unique Greek bread naturally leavened with a fermented 'foam' of crushed chickpeas rather than commercial yeast. This ancient recipe, hailing primarily from Crete and Kalymnos, yields a dense, aromatic loaf with a hauntingly complex flavor profile and a distinctively spicy scent of cloves and cinnamon. It is a labor of love that rewards the patient baker with a crusty, golden masterpiece that tastes of history and the Aegean sun.
🥗 Ingredients
The 'Kounenos' (Chickpea Starter)
- 1 cup Dried Chickpeas (roughly crushed in a mortar or spice grinder)
- 2 cups Boiling Water (chlorine-free is best)
- 1 pinch Salt
- 1/2 teaspoon Sugar
The Dough
- 1 kg Hard Wheat Flour (Bread Flour) (sifted)
- 1/2 cup Olive Oil (extra virgin Greek oil)
- 2 tablespoons Ouzo or Tsipouro (adds aroma and aids rising)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 3-4 tears Masticha (Mastic) (ground with a little sugar)
- 1 tablespoon Salt
- 1-2 cups Warm Water (as needed for a supple dough)
The Topping
- 1/2 cup Sesame Seeds (unhulled)
- 1 egg Egg Wash (beaten with a splash of water)
👨🍳 Instructions
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1
Prepare the 'Kounenos' starter: Place the crushed chickpeas, sugar, and a pinch of salt in a sterilized glass jar. Pour the boiling water over them, stir briefly, and seal tightly. Wrap the jar in a thick wool blanket or towel and place it in a very warm, draft-free spot (around 30-35°C) for 12-18 hours until a thick foam forms on top and it emits a strong, fermented smell.
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2
Check the starter: When the foam is bubbly and active, carefully strain the liquid into a bowl, discarding the chickpea solids. This liquid contains the wild yeast needed for the bread.
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3
Create the first leaven: Mix 1 cup of the sifted flour with the fermented chickpea liquid to create a loose batter. Cover and return to the warm spot for 2-3 hours until it doubles in size and is full of bubbles.
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4
In a very large mixing bowl, combine the remaining flour with the salt, cinnamon, cloves, and ground masticha. Make a well in the center.
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5
Pour the olive oil, ouzo, and the bubbly leaven into the well. Begin incorporating the flour from the edges into the center.
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6
Gradually add warm water (about 38°C) while mixing by hand until a cohesive dough forms. The dough should be soft but not sticky.
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7
Knead the dough vigorously for at least 15 minutes. This is crucial for developing the gluten structure, as wild chickpea yeast is weaker than commercial yeast. The dough should become silky and elastic.
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8
Divide the dough into two equal portions. Shape them into round loaves or traditional braided rings.
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9
Place the shaped loaves into oiled pans or on a baking sheet lined with parchment paper. Cover with a warm, damp cloth and then a blanket.
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10
Let the loaves rise in a warm place for 3-5 hours. Because this is a natural fermentation, the time varies—wait until the loaves have visibly doubled in size.
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11
Preheat your oven to 190°C (375°F). Brush the tops of the loaves gently with the egg wash and sprinkle generously with sesame seeds.
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12
Bake for 50-60 minutes. The crust should be deep golden brown, and the loaves should sound hollow when tapped on the bottom.
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13
Remove from the oven and let the bread cool completely on a wire rack before slicing. The flavors deepen as the bread settles.
💡 Chef's Tips
Temperature is everything; if the starter gets cold, the fermentation will fail, so keep it wrapped and near a heater or in a pilot-light oven. Do not be alarmed by the strong smell of the starter; it is naturally pungent but mellows into a beautiful aroma during baking. Use high-quality, fresh chickpeas; old beans may not have enough active enzymes to start the fermentation. If the starter doesn't foam within 18 hours, start over—the 'wild' nature of this bread makes it temperamental. Always sift your flour to ensure the bread stays as light as possible despite its natural density.
🍽️ Serving Suggestions
Serve thick slices with high-quality Greek honey and a wedge of salty Graviera cheese. Pair with a glass of strong Greek coffee or a chilled glass of Retsina. Use it as the base for 'Dakos' by lightly toasting it and topping with grated tomato, feta, and oregano. It is excellent dipped into extra virgin olive oil and a pinch of sea salt. Enjoy it toasted the next day with a smear of fig jam.