{"id":6274,"date":"2024-11-12T20:58:02","date_gmt":"2024-11-12T20:58:02","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6274"},"modified":"2024-11-12T20:58:05","modified_gmt":"2024-11-12T20:58:05","slug":"authentic-greek-barley-rusks-paximadi-kritiko","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/authentic-greek-barley-rusks-paximadi-kritiko\/","title":{"rendered":"Authentic Greek Barley Rusks (Paximadi Kritiko)"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Authentic Greek Barley Rusks (Paximadi Kritiko)<\/span><\/h2>\n
<\/div>\n
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.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>1 hour<\/span><\/span> hr<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>20<\/span><\/div>\n\n
Author: <\/span>Elena Paravantes – Olive Tomato<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 0.8<\/span> ounces (25g)<\/span> fresh yeast<\/span> (2\u00bd teaspoons dry yeast)<\/span><\/li>
  • Pinch<\/span> salt <\/span> plus \u00bd teaspoon for the dough<\/span><\/li>
  • \u00bd<\/span> pound<\/span> whole grain barley flour<\/span><\/li>
  • \u00bd<\/span> pound<\/span> whole grain wheat flour<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> sugar<\/span><\/li>
  • About 1\u00bd <\/span> cups<\/span> lukewarm water<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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\u2019s directions.<\/div><\/li>
    • In a large bowl, mix the flour, \u00bd teaspoon salt and the sugar.<\/span><\/div><\/li>
    • Once the yeast mixture has bubbled, make a whole in the middle of the flour mixture and add the yeast mixture, than add 1\u00bd 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.<\/span><\/div><\/li>
    • 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).<\/div><\/li>
    • Once the dough has risen, knock back the dough and shape it in a long loaf about 1\u00bd inches (3 cm) wide. Cut (not all the way through) in slices and cover the dough and let it rise again.<\/span><\/div><\/li>
    • Preheat the oven at 350\u2109 (180\u2103).<\/span><\/div><\/li>
    • Now bake the loaf for about 1 hour.<\/div><\/li>
    • Remove from the oven and lower temperature of oven to 210\u2109 (100\u2103).<\/span><\/div><\/li>
    • 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.<\/div><\/li>
    • Bake for 2 hours until completely dry.<\/div><\/li>
    • Let them cool completely and store on airproof container<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6271,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,874,542,2361,1713,1712],"tags":[],"class_list":["post-6274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-bread","category-greek","category-mediterranean","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/11\/Cretan-Barley-rusks-bruschetta.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6274"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6274\/revisions"}],"predecessor-version":[{"id":6275,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6274\/revisions\/6275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6271"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}