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Greek ceremonial bread (Artos) featured

Greek ceremonial bread recipe (Artos)

This Greek ceremonial bread, called Artos, is usually brought to church as an offering. It’s slightly sweet and very aromatic, great for breakfast or snack.
Course Bread, Breakfast, Vegan
Cuisine Greek, Mediterranean
Keyword Artos, Bread, Ceremonial, Greek
Prep Time 3 hours 30 minutes
Cook Time 50 minutes
Total Time 4 hours 20 minutes
Servings 1 loaf
Calories 273 kcal
Author The Hungry Bites

Ingredients

  • For the scented water:
  • 1 1/2 cups water
  • 2 bay leaves
  • 2 cinnamon sticks
  • 6 cloves

  • For the bread:
  • 1 cup (250 grams) scented water
  • 2 cups (250 grams) bread flour
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon or 1 envelope (9 grams) active dry yeast
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons (30 grams) maple syrup (or honey for non-vegans)
  • 2 tablespoons (30 grams) brandy or red wine
  • 2 tablespoons (27 grams) olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • extra flour for kneading

  • 2 tablespoons boiling water
  • 1 teaspoon sugar

Instructions

  1. Make the scented water: Transfer the water, the bay leaves, the cinnamon, and the cloves to a small pot and bring to a boil. Turn off the heat and let it come to room temperature. Pass the water through a sieve.
  2. Make the Artos bread: In the bowl of your electric mixer mix 1 cup of the scented water, 1 tablespoon for the flour, the yeast and a pinch of sugar. Let it rest in a warm place for 5-10 minutes or until foamy. Then, add the rest of the flour, the sugar, the maple syrup or honey, the wine, the olive oil, the cinnamon and the salt. Knead with the dough attachment until a soft and pliable dough forms (about 10 minutes). If the dough is sticky, add the extra flour.
  3. Cover the bowl with a clean towel and let it rest in warm place until tripled in volume (about 2-3 hours).
  4. Punch the dough to deflate it, knead, and shape it into a ball. If you have the Artos stamp, dust it with flour and press it firmly on the center of the ball. Otherwise, flatten the ball with your hands to form a disk. Let it rest in a warm place until almost doubled in volume. In the meantime, preheat your oven to 350°F (175°C).
  5. Score the sides of the bread horizontally and bake for 50 minutes. If you notice that the surface browns quickly, cover with foil.
  6. Take the bread out of the oven and let it rest on a rack. Mix the boiling water with the sugar and lightly brush the surface to make it glossy. Let it cool completely.
  7. Eat!

Recipe Notes

This recipe makes 10 large servings.
To make one Artos the traditional size, you’ll need one and a half of this recipe.