Authentic Greek Barley Rusks – Paximadi Kritiko

Name: Authentic Greek Barley Rusks – Paximadi Kritiko
Prep time: 1 h 25 min
Cook time: 3 h
Total time: 4 h 25 min
Yield: 20 serving
Ingredients: 25 grams 0.8 ounces fresh yeast (2 ½ teaspoons dry yeast); a pinch of salt plus ½ teaspoon for the dough; ½ pound whole grain barley flour; ½ pound whole grain wheat flour; ½ teaspoon sugar; About 1 ½ cup lukewarm water

User Reviews

4.5

6 reviews

Excellent

Prep Time
1 hr 25 mins
Cook Time
3 hrs
Total Time
4 hrs 25 mins
Servings
20
Course
Bread
Cuisine
Mediterranean, Greek, Vegan

Authentic Greek Barley Rusks – Paximadi Kritiko

Samara Cline

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

25 grams 0.8 ounces fresh yeast (2 ½ teaspoons dry yeast)
a pinch of salt plus ½ teaspoon for the dough
½ pound whole grain barley flour
½ pound whole grain wheat flour
½ teaspoon sugar
About 1 ½ cup lukewarm water

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Instructions

In a large measuring cup or bowl we 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, 1/2 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 1 1/2 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 1 1/2 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 F (180 C).
Now bake the loaf for about 1 hour.
Remove from the oven and lower temperature of oven to 210 F (100 C).
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