Athienitiko psomi - Athienou bread
Name - Origin
Αθηαινήτικο ψωμί.
The region of Athienou has a tradition in bread making. In fact, Athienou bread made using local wheat is considered particularly tasty. The inhabitants of the area, however, believe that the bread owes its strong flavour to the marble slabs they took from the quarry of a neighbouring village (now occupied) and which are placed on the floor of the oven (Psilakis - Psilaki (2001), 157-158).
Baking.
Additional information and bibliography
Psilakis N. - Psilaki M. (2001), Το ψωμί των Ελλήνων και τα γλυκίσματα της λαικής μας παράδοσης : λαογραφική, γαστρονομική και ιστορική περιήγηση με βάση τα ψωμιά της Κρήτης με 450 συνταγές, Καρμάνωρ, Ηράκλειο.
Kyriaki Panteli, Argyro Xenophontos
Traditional Recipes
Bread (wheat)
"... gradually incorporate all the flour, adding water when needed, and knead the dough well. Cover it for a while to rise.” (Sotira Kyriakou, Kyperounda)
Foods
Psoumin - bread
Women had to get up at dawn to prepare the boukkoman (breakfast), which was usually a lot of bread with some halloumi or olives with onions
Foods
Wheat bread making process
Types of wheat bread: wheat bread, bread with semolina, afratítzia, bread with semolina flour, pomágnena, mágnena.