Streptikios Artos

Ingredients:

• 400g White Wheat Flour
• Sourdough (or Poolish: 50g flour, 50g water, a pinch-1g yeast. Reduce water in recipe to 150g. Leave poolish overnight before making the bread.)
• Black Pepper
• 80ml Milk
• 170ml Water (reduce water if using poolish)
• 30ml Olive Oil
• 2 pinches Salt

Instructions:

1. Mix all ingredients.
2. Knead until soft and flexible.
3. Let the dough rise overnight or until at least doubled.
If using poolish, this can go much quicker than sourdough. You may only need about 4 hours.

4. Split the dough into two equal sized pieces.
5. Roll each piece of dough into a long log, hold down the middle of the log, and twist the ends together a few times into a simple two strand braid.
6. Let the dough rest for 30 minutes.
7. Bake for 35-40 minutes at 350F (176C). If baking on a metal tray or steel, put parchment paper under the bread.