The cycle of the Bread – Kneading and traditions

The importance of bread in Ancient Greece.

The nutritional habits of the Ancient Greeks were characterized by subtlety, which reflects the difficult conditions under which the Greek agricultural activities were carried out. Their foundation was the so-called “Mediterranean triad”: wheat, oil and wine. At the base of the dietary habits followed by ancient Greeks, we can find cereals and wheat from which Artos(bread) was made.

The cereals were usually accompanied by fruit and vegetables (cabbages, onions, lentils and chickpeas) while the meat and seafood consumption depended on the economic status of each family as well as whether they resided in the city, in the countryside, or close to the sea.

In our tribute we will explain the CYCLE OF THE BREAD, the whole process and the stages up to the kneading and baking of the bread.

You will get to directly experience the kneading of the dough by hand and we will explain in detail the recipe we will follow. Then, we will use the wood stove to bake our bread. The whole process will follow closely our memory lane back to the way our grandmothers in the village used to bake bread one or two times a week. This way, by recreating this memory, we can provide you for your first time in Crete with the opportunity to learn the historical significance of bread and to participate in this traditional process from start to finish.