Dish

Eptazimo

Eptazimo is made with a combination of wheat, rye, barley, corn, oats, millet, and flaxseed. The grains are soaked overnight and then ground into a coarse flour. The flour is mixed with water, yeast, and salt, and then kneaded until it forms a smooth dough. The dough is left to rise for several hours before being shaped into loaves and baked in a hot oven. Eptazimo is a great source of fiber and protein, and it has a nutty, earthy flavor that pairs well with a variety of toppings and spreads.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Bread› Rusk

Origins and history

Eptazimo has been a staple in Greek cuisine for centuries. It is believed to have originated in Crete, where it was made by farmers who used the grains they had on hand to make a hearty bread that would sustain them throughout the day. Today, eptazimo is enjoyed throughout Greece and is often served as an appetizer or snack.

Dietary considerations

Eptazimo is a vegan and vegetarian-friendly bread that is also suitable for those with gluten sensitivities. It is not recommended for those with celiac disease or a wheat allergy.

Variations

There are many variations of eptazimo, with some recipes calling for different combinations of grains or the addition of herbs and spices. Some recipes also call for the bread to be toasted or fried before serving.

Presentation and garnishing

Eptazimo can be served as a whole loaf or sliced into smaller pieces. It is often garnished with a drizzle of olive oil and a sprinkle of sea salt or herbs.

Tips & Tricks

To achieve the perfect texture, be sure to soak the grains overnight before grinding them into flour. Knead the dough thoroughly to ensure that it is well-developed and has a good structure. For a more rustic look, shape the dough into a round loaf and score the top with a sharp knife before baking.

Side-dishes

Eptazimo is often served with a variety of dips and spreads, such as hummus, tzatziki, or baba ganoush. It can also be topped with cheese, olives, or roasted vegetables.