Niki Louca from My Greek Kitchen shares her favourite recipe for Daktylies (Cypriot-style bread) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
This recipe makes two loaves of bread.
Ingredients:
- 1kg strong bread flour
- 2 sachet yeast (14 g)
- 3 tbsp olive oil
- 2 tsp sugar
- 2 tsp salt
- 450 ml lukewarm milk
- 200 ml lukewarm aniseed water – (*note 1)
- ½ tsp ground mastiha
- ½ tsp ground mahlepi
- White Sesame seeds – about 3-4 tbsp
- Black sesame seeds – about 2 tbsp
- Aniseed (optional) – about 1 tsp
Method:
- NOTE 1 – In a small bowl or cup add 200ml freshly boiled water with 1 tablespoon aniseed. Stir and let it steep for about 10 minutes.
- In a small saucepan warm your milk, your slightly cooled brewed aniseed “tea” – do not boil it. You will be adding your yeast to this and if it’s too hot it will kill the yeast. It will not take long at all to just warm it. Once it’s warm add your sugar to the tea/milk mixture and stir it making sure sugar has dissolved. Add your yeast and stir it through. Set it aside till the yeast is activated – about 10 minutes.
- In a bowl or your stand-alone mixer bowl, add the flour, olive oil, ground mastiha (*note 2) and mahlepi, and yeast/milk mixture. Knead the mixture for a couple of minutes and then add your salt. Knead again for another 8-9 minutes (6-7 if using mixer) until it all comes together and forms a soft dough. Transfer to a lightly oiled bowl and cover it, leaving it to rise/double in size (approx. 1 hour). NOTE 2: Mastiha and mehlepi can be found in Greek and Middle eastern delis/grocery stores. Mehlepi is already ground but mastiha comes in little pieces which need to be pounded in a mortar and pestle with a little flour.
- In the meantime, add you black and white sesame seeds in a small saucepan and cover with water. Bring them to a rapid boil for a minute or so and then remove from heat. Rinse under cold water and let excess water drain away in a sieve.
- Once your dough has doubled in size, cut into 2 equal amounts. With your hands, shape each piece into a sausage with slightly pointy ends (as per photos). Now spread your sesame seed mixture and aniseed (if using) onto your bench top. With slightly wet hands, rub your dough and roll evenly into the seeds. The wetness of the seeds and dough will make them stick. Roll dough backwards and forwards till it is generously covered.
- Using a sharp knife, cut approximately 1 inch thickness through the dough (as per photo) and transfer to your baking tray lined with baking paper. Let it rest again for 20 minutes, and at this stage preheat your oven (180C), then bake for approx. 25-30 minutes. Once golden brown, tap underneath to see if it has a hollow sound. If it does, your loaf is ready. Transfer to a wire rack to cool.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
 with The Greek Herald.){kind=link}