Servings
Font
Back
4.5 from 6 votes

Authentic Greek Barley Rusks – Paximadi Kritiko

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

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

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, mix the flour, 1/2 teaspoon salt and the sugar.
  3. 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.
  4. 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).
  5. 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.
  6. Preheat the oven at 350 F (180 C).
  7. Now bake the loaf for about 1 hour.
  8. Remove from the oven and lower temperature of oven to 210 F (100 C).
  9. 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.
  10. Bake for 2 hours until completely dry.
  11. Let them cool completely and store on airproof container