Christopsomo (Greek Christmas Walnut Bread)

Method12 steps · about 3 hr 30 min

1. 1

   Step 1: In the mixer bowl whisk the 540 g main-dough water, dry yeast (16 g) and sugar (40 g) until dispersed. The water should feel lukewarm, like your finger, rather than hot.

   Uses 540 g lukewarm water for the main dough · 16 g dry yeast · 40 g granulated sugar

2. 2

   Step 2: Cover the starter and leave for about 10 minutes, until bubbling and the yeast is active. If it does not become active, resolve the yeast issue before adding flour.

   Activate the yeast until bubbling · 10 minUses Main-dough yeast starter

3. 3

   Step 3: Add the strong bread flour (1 kg), 40 g main-dough honey, 1 tbsp main-dough olive oil and ground mahleb (½ tsp) to the active starter. Mix with a dough hook at low speed to combine, then medium speed for about 5–10 minutes until the dough pulls away from the bowl.

   Uses Active main-dough starter · 1 kg strong white bread flour · 40 g honey for the main dough · 1 tbsp olive oil for the main dough · ½ tsp ground mahleb

4. 4

   Step 4: Add the anise seeds (20 g), 80 g chopped walnuts and 1 tsp main-dough salt. Mix for 1 more minute until evenly combined.

   Uses Kneaded main dough · 20 g anise seeds · 80 g walnuts, roughly chopped · 1 tsp salt for the main dough

5. 5

   Step 5: Lightly coat the complete main dough with the separate extra proofing olive oil. Cover and leave in a warm place for at least 1 hour, until doubled; extend if necessary. Prepare the decorating dough during this rise.

   First rise for at least 1 hour, until doubled · 60 minUses Complete walnut and anise main dough · A little extra olive oil to coat the main dough before its first rise

6. 6

   Step 6: In the mixer bowl combine the decorating-dough water (130 g), olive oil (1 tbsp), flour and pinch of salt. Mix with the dough hook until smooth, then wrap the decorating dough.

   Uses 130 g room-temperature water for the decorating dough · 1 tbsp olive oil for the decorating dough · 270 g all-purpose flour for the decorating dough · 1 pinch salt for the decorating dough

7. 7

   Step 7: Let the wrapped decorating dough rest for 15 minutes while the main dough continues its first rise.

   Rest the decorating dough · 15 minUses Mixed decorating dough

8. 8

   Step 8: Once the main dough has doubled, gently deflate it and shape into a round loaf. Grease a 28–30 cm round baking pan with the pan butter and line with baking parchment. Put the loaf in the pan and spread it gently. Beat the egg with the separate 2 tbsp egg-wash water and brush the loaf lightly with the wash; not all the prepared wash necessarily sticks.

   Uses Doubled main dough · Butter for greasing the 28–30 cm baking pan, as needed · 1 egg for the wash · 2 tbsp water for the egg wash

9. 9

   Step 9: Unwrap the rested decorating dough and divide into six pieces. Roll each into a long rope and braid them into two three-strand braids. Arrange the braids as a cross over the loaf, place the whole walnut (1) in the centre and sprinkle with the 2–3 handfuls of sesame seeds.

   Uses Shaped and egg-washed main loaf · Rested decorating dough · 1 whole walnut for the centre decoration · 2–3 handfuls sesame seeds for topping

10. 10

    Step 10: Cover the decorated loaf with a clean towel and allow to rise in a warm place for about 1 hour, until visibly risen. Preheat the fan oven to 180°C / 350°F toward the end of this rise.

    Second rise of the decorated loaf · 60 minUses Decorated Christopsomo loaf

11. 11

    Step 11: Remove the towel and bake the risen loaf in the preheated 180°C / 350°F fan oven for about 50 minutes, until golden and cooked through. Extend as necessary for the oven and loaf.

    Bake after the fan oven reaches 180°C · 50 minUses Risen decorated Christopsomo

12. 12

    Step 12: For the optional glossy finish, dissolve the separate 1 tbsp glaze honey in a little hot glaze water and brush over the baked loaf. Omit both glaze supplies if not using this finish. Let the bread cool before dividing the loaf into twelve portions.

    Uses Baked Christopsomo · 1 tbsp honey for the optional glossy glaze · A little hot water to dissolve the optional glaze honey