Authentic Greek Barley Rusks (Paximadi Kritiko)
Authentic Greek Barley rusks. Not very easy to find outside of Greece, but so delicious and hearty! This Barley rusk is actually a Cretan rusk and is essentially double baked bread that is made with barley flour and sometimes a whole wheat flour. Making rusks was practiced in families that could not bake bread very often so they made these rusks. In addition rusks lasted a long time and traveled well. Barley flour was often used because it was more filling, which was necessary in those lean times.
Servings: 20
Ingredients
- 0.8 ounces (25g) fresh yeast (2½ teaspoons dry yeast)
- Pinch salt plus ½ teaspoon for the dough
- ½ pound whole grain barley flour
- ½ pound whole grain wheat flour
- ½ teaspoon sugar
- About 1½ cups lukewarm water
Instructions
- In a large measuring cup or bowl place the yeast (you can break it up) about a half cup lukewarm water (not hot) and a pinch of sugar and mix. Let it sit for about 10 minutes when it starts bubbling on the surface. If you are using dry yeast follow the manufacture’s directions.
- In a large bowl, mix the flour, ½ teaspoon salt and the sugar.
- Once the yeast mixture has bubbled, make a whole in the middle of the flour mixture and add the yeast mixture, than add 1½ cup water and start kneading until you have soft (not thick dough) that does not stick to your fingers- I kneaded for about 10 minutes. If you are using a mixer, use the dough hook and mix on low speed until dough is soft and does not stick to the sides of the bowl. If dough is too dry add gradually a bit more lukewarm water.
- Shape into a ball and place in a greased bowl. Cover and let it sit in a warm place until it raises (about an hour).
- Once the dough has risen, knock back the dough and shape it in a long loaf about 1½ inches (3 cm) wide. Cut (not all the way through) in slices and cover the dough and let it rise again.
- Preheat the oven at 350℉ (180℃).
- Now bake the loaf for about 1 hour.
- Remove from the oven and lower temperature of oven to 210℉ (100℃).
- Once the dough has cooled just enough handle it, separate the slices (I used a knife to do this) and spread them on a pan.
- Bake for 2 hours until completely dry.
- Let them cool completely and store on airproof container
