Sweet Bread with Grapes, Sesame & Grape Molasses
A traditional sweet bread from the Greek island of Paros, made with juicy black grapes, sesame seeds, anise, and petimezi (Greek grape molasses). Soft and fluffy on the inside, with bursts of juicy grapes and the rich sweetness of grape molasses, this rustic treat is perfect for breakfast or an afternoon snack
A traditional sweet bread from the Greek island of Paros, made with juicy black grapes, sesame seeds, anise, and petimezi (Greek grape molasses). Soft and fluffy on the inside, with bursts of juicy grapes and the rich sweetness of grape molasses, this rustic treat is perfect for breakfast or an afternoon snack
Info
Prep Time:
10mCook Time:
180mDifficulty Level:
Ingredients
- 500 g all-purpose flour
- 1 sachet (about 7 g) instant yeast
- 1 pinch salt
- About 300 ml lukewarm water, or as needed
- 2 tbsp sesame seeds
- 2 tbsp anise seeds
- 120 ml petimezi (Greek grape molasses)
- 2 cups black grapes
- 1–2 tbsp olive oil or other mild-flavored oil, plus extra for greasing
- 2 tbsp sugar
Directions
Place the flour, instant yeast, and anise seeds in a large bowl and mix to combine.
Dissolve the salt in 1 glass (about 200 ml) of lukewarm water.
Gradually add the water to the flour mixture, kneading as you go. Add as much additional water as needed until you have a soft, pliable dough that is smooth and no longer sticks to your hands.
Transfer the dough to a lightly oiled bowl. Cover and leave it in a warm place for about 1 hour, or until doubled in size. If left at room temperature, it may take a little longer.
Lightly oil a 25–30 cm (10–12 inch) square baking pan and transfer the dough to it.
Lightly oil your hands and use your fingertips to gently stretch and spread the dough until it covers the entire surface of the pan.
Sprinkle the sesame seeds evenly over the dough. Using your fingertips, make small indentations across the surface.
Arrange the grapes evenly over the dough, pressing them gently so that they sink slightly into the surface.
Sprinkle the sugar evenly over the top.
Cover the pan and leave the dough in a warm place for another 30–40 minutes, until it has puffed up again.
Preheat the oven to 180°C (350°F). Bake the protofourni for 25–30 minutes, or until golden brown.
As soon as you remove the bread from the oven, immediately drizzle the petimezi generously over the top.
Recipe Tips
For the best texture and flavor, let the protofourni rest for 10–15 minutes after drizzling it with petimezi. This gives the grape molasses a chance to soak into the warm bread while allowing the crust to remain slightly crisp.
