Servings
Font
Back
0 from 3 votes

Paximadi

Paximadi is a delicious and nutritious twice-baked bread, originally from Crete, that is prepared with hulled barley flour.

Prep Time
45 mins
Cook Time
7 hrs
Rest Time
2 hrs 15 mins
Total Time
7 hrs 45 mins
Servings: 30 paximadia
Course: Bread
Cuisine: Mediterranean , Greek

Ingredients

  • 16 oz. hulled barley flour
  • ¾ cup all-purpose flour
  • 1¼ cup warm water , approximately (at 85 F / 36 C), including ½ cup / 100 ml to dilute the yeast with honey
  • 2 teaspoons active dry yeast
  • 3 tablespoons liquid honey
  • ¼ cup red wine
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. Mix the honey and ½ cup (100 ml) of water and mix in the active dry yeast and half of the all-purpose flour. Mix and set aside for 15 minutes or until it gets foamy.
  2. In the bowl of a stand mixer, pour the remaining barley flour and all-purpose flour. Mix them up and dig a well in the center.
  3. In the well, pour the olive oil, wine and fermented yeast mixture.
  4. Knead at medium speed, while gradually adding the remaining water.
  5. Add the salt and knead at low speed for 10 minutes. The dough must then be stretchy and detach from the edges of the bowl. Add a little all-purpose flour or water, if necessary.
  6. Cover the dough with a cloth and let it rise for 1h30, in a warm place, away from drafts; it must double in size.
  7. Dust flour on a work surface. Add the dough and knead it by hand for 5 minutes.
  8. Place the dough in a previously greased bread pan of your choice or form flat rolls. Make a few incisions. Cover with a cloth and let it rise for 1 hour away from drafts.
  9. Preheat the oven to 350 F / 175 C.
  10. Bake for 1 hour.
  11. Remove from the oven and let cool completely.
  12. Slice the bread, or cut the rolls in half, and place the paximadia on a baking sheet.
  13. Bake them in an oven at 140 F / 60 C for 6 hours to dry them out.
  14. Turn the slices over every 2 hours.
  15. Cool completely before storing in a glass jar in a cool, dry place.