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Cypriot-style village bread

Name: Cypriot-style village bread
Yield: 1 round loaf, about 16 slices
Cuisine: Cyprus
Ingredients: 500 g Strong white bread flour Reserve 5 g for blending the mastic.; 325 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 45 g Olive oil; 0.5 g Food-grade mastic resin Grind with the reserved 5 g flour; use a scale that reads 0.1 g.; 50 g White sesame seeds Untoasted.; 5 g Nigella seeds Food-grade Nigella sativa, also sold as kalonji.; 5 g Caraway seeds; 15 g Water for the seed coating; 20 g Flour for shaping Use sparingly.; 1 g Ground mahlab Culinary mahlab; finely ground.

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Baking time: 35–45 min
Cuisine / style: Cyprus

210°C conventional; cover if the seed crust colours early.

Cyprus · Cypriot-style village bread

Cypriot-style village bread

A round olive-oil loaf scented with mastic and mahlab, with a sesame, nigella and caraway crust.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Reserve 5 g for blending the mastic.
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Olive oil	45 g
Dough	Food-grade mastic resin	0.5 g	Grind with the reserved 5 g flour; use a scale that reads 0.1 g.
Coating	White sesame seeds	50 g	Untoasted.
Coating	Nigella seeds	5 g	Food-grade Nigella sativa, also sold as kalonji.
Coating	Caraway seeds	5 g
Coating	Water for the seed coating	15 g
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Ground mahlab	1 g	Culinary mahlab; finely ground.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mortar and pestle	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
One 30×40 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Wide plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 210°C conventional
Baking time: 35–45 min

210°C conventional; cover if the seed crust colours early.

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Plan for: 385 min total; 45 min active

Method

01 · Grind mastic and knead the dough
15–20 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Olive oil; Food-grade mastic resin; Ground mahlab
Crush the mastic with the reserved 5 g flour in a mortar until finely powdered. Mix it with the remaining 495 g dough flour, water, salt, instant yeast and oil, then add the ground mahlab. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Ready when: The aromatic dough is smooth, soft and elastic; no hard resin pieces remain.
01 Cypriot-style village breadKnead the aromatic dough.
02 · Let the dough rise
60–120 min
Use:
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is visibly aerated and roughly doubled in volume.
02 Cypriot-style village breadLet the dough rise.
03 · Shape one even round
8–10 min
Use: Flour for shaping
Line one 30×40 cm tray with baking paper. Use the shaping flour sparingly. Gather the dough edges underneath and shape one even round about 20 cm across and 4 cm tall. Keep the seam underneath; avoid squeezing out all the air.
Ready when: The dough is evenly shaped without thin torn patches.
03 Cypriot-style village breadShape one round loaf.
04 · Apply the measured water and seed coating
5–8 min
Use: White sesame seeds; Nigella seeds; Caraway seeds; Water for the seed coating
Mix the sesame, nigella and caraway seeds on a wide plate. Brush the round lightly with the 15 g coating water. Turn it gently in the mixed seeds, pressing them onto the top and sides, and place seam-side down on the lined tray. Scatter any remaining seeds over bare damp patches and press lightly.
Ready when: The measured seed mixture is spread evenly and held by the damp surface.
04 Cypriot-style village breadCoat with the seed mixture.
05 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 210°C conventional.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
05 Cypriot-style village breadProof until the loaf is puffy.
06 · Score and bake the round
35–45 min
Use:
With a sharp blade, make a shallow cut about 5 mm deep around the middle of the loaf and two shallow cuts across the top. Bake for 35–45 minutes. Cover loosely with foil if the seeds colour before the bread is ready. Check the underside and probe the thickest bread area.
Ready when: The base is firm and browned, the crumb is set, and the bread centre reaches about 95°C. The seeds are toasted but not blackened.
06 Cypriot-style village breadScore and bake the loaf.
07 · Cool on a rack
90 min
Use:
Transfer to a rack and cool for at least 90 minutes before cutting.
Ready when: The crumb has set and slices hold together.
07 Cypriot-style village breadCool before cutting.

What to look for

Stage	Look / feel for	Needs attention
Grind mastic and knead the dough	The aromatic dough is smooth, soft and elastic; no hard resin pieces remain.
Let the dough rise	The dough is visibly aerated and roughly doubled in volume.
Shape one even round	The dough is evenly shaped without thin torn patches.
Apply the measured water and seed coating	The measured seed mixture is spread evenly and held by the damp surface.
Proof and heat the oven	The dough is puffy and a light fingertip dent returns slowly.
Score and bake the round	The base is firm and browned, the crumb is set, and the bread centre reaches about 95°C. The seeds are toasted but not blackened.
Cool on a rack	The crumb has set and slices hold together.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Seeds fall off after baking.	The surface dried before the seeds were applied or they were left loose.	Collect loose seeds with the serving pieces.	Brush the measured water immediately before coating and press the seeds gently into the damp dough.
The seeds darken before the loaf is cooked.	The upper surface is getting too much direct heat.	Cover loosely with foil and continue until the bread centre and base meet the stated cues.	Use the middle oven area and check from the lower end of the baking range.

Storage: Wrap when fully cool and keep in a cool dry place for up to 2 days. Freeze portions for up to 2 months. Toast or warm bread that has firmed.; Contains: wheat, sesame.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Cypriot-style village bread

A round olive-oil loaf scented with mastic and mahlab, with a sesame, nigella and caraway crust.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Reserve 5 g for blending the mastic.
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Olive oil	45 g
Dough	Food-grade mastic resin	0.5 g	Grind with the reserved 5 g flour; use a scale that reads 0.1 g.
Coating	White sesame seeds	50 g	Untoasted.
Coating	Nigella seeds	5 g	Food-grade Nigella sativa, also sold as kalonji.
Coating	Caraway seeds	5 g
Coating	Water for the seed coating	15 g
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Ground mahlab	1 g	Culinary mahlab; finely ground.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mortar and pestle	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
One 30×40 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Wide plate	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Allow: 385 min total; 45 min active

How do I make it?

Grind mastic and knead the dough
15–20 min
Crush the mastic with the reserved 5 g flour in a mortar until finely powdered. Mix it with the remaining 495 g dough flour, water, salt, instant yeast and oil, then add the ground mahlab. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Knead the aromatic dough.
Ready when: The aromatic dough is smooth, soft and elastic; no hard resin pieces remain.
Let the dough rise
60–120 min
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Let the dough rise.
Ready when: The dough is visibly aerated and roughly doubled in volume.
Shape one even round
8–10 min
Line one 30×40 cm tray with baking paper. Use the shaping flour sparingly. Gather the dough edges underneath and shape one even round about 20 cm across and 4 cm tall. Keep the seam underneath; avoid squeezing out all the air.
Shape one round loaf.
Ready when: The dough is evenly shaped without thin torn patches.
Apply the measured water and seed coating
5–8 min
Mix the sesame, nigella and caraway seeds on a wide plate. Brush the round lightly with the 15 g coating water. Turn it gently in the mixed seeds, pressing them onto the top and sides, and place seam-side down on the lined tray. Scatter any remaining seeds over bare damp patches and press lightly.
Coat with the seed mixture.
Ready when: The measured seed mixture is spread evenly and held by the damp surface.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 210°C conventional.
Proof until the loaf is puffy.
Ready when: The dough is puffy and a light fingertip dent returns slowly.
Score and bake the round
35–45 min
With a sharp blade, make a shallow cut about 5 mm deep around the middle of the loaf and two shallow cuts across the top. Bake for 35–45 minutes. Cover loosely with foil if the seeds colour before the bread is ready. Check the underside and probe the thickest bread area.
Score and bake the loaf.
Ready when: The base is firm and browned, the crumb is set, and the bread centre reaches about 95°C. The seeds are toasted but not blackened.
Cool on a rack
90 min
Transfer to a rack and cool for at least 90 minutes before cutting.
Cool before cutting.
Ready when: The crumb has set and slices hold together.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Seeds fall off after baking.	The surface dried before the seeds were applied or they were left loose.	Collect loose seeds with the serving pieces. Brush the measured water immediately before coating and press the seeds gently into the damp dough.
The seeds darken before the loaf is cooked.	The upper surface is getting too much direct heat.	Cover loosely with foil and continue until the bread centre and base meet the stated cues. Use the middle oven area and check from the lower end of the baking range.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 2 days. Freeze portions for up to 2 months. Toast or warm bread that has firmed.

Contains: wheat, sesame.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cypriot-style village bread at a glance

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Baking time: 35–45 min
Cuisine / style: Cyprus
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is visibly aerated and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Olive oil	45 g	9%
Food-grade mastic resin	0.5 g	0.1%
Ground mahlab	1 g	0.2%

Method

01 · Grind mastic and knead the dough

02 · Let the dough rise

03 · Shape one even round

04 · Apply the measured water and seed coating

05 · Proof and heat the oven

06 · Score and bake the round

07 · Cool on a rack

What to look for

Troubleshooting

How do I make it?

Grind mastic and knead the dough

Let the dough rise

Shape one even round

Apply the measured water and seed coating

Proof and heat the oven

Score and bake the round

Cool on a rack

What can go wrong, and how can I fix it?

Cypriot-style village bread at a glance