Cretan Barley Paximadia

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the barley flour, all-purpose flour, and salt.

   Ca. 2 min.

   Kokkens note: Ensure flours are well mixed for even distribution.

2. 2

   In a separate small bowl, dissolve the active dry yeast in the warm water and let it sit for 5 minutes until foamy.

   Ca. 5 min.

   Kokkens note: The water should be warm to the touch, not hot, to activate the yeast properly.

3. 3

   Add the olive oil and the activated yeast mixture to the flour mixture.

   Ca. 1 min.

4. 4

   If using, stir in the crushed fennel seed.

5. 5

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

6. 6

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should be firm but pliable.

7. 7

   Form the dough into a round loaf and place it in a lightly oiled bowl, turning once to coat.

   Ca. 1 min.

8. 8

   Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A warm oven (turned off) with the light on can be a good spot for rising.

9. 9

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Ca. 10 min.

10. 10

    Punch down the risen dough and divide it into two equal pieces.

    Ca. 1 min.

11. 11

    Shape each piece into a flat, oval-shaped loaf, about 2-3 cm thick.

    Ca. 2 min.

    Kokkens note: Aim for an even thickness to ensure uniform baking.

12. 12

    Place the loaves on the prepared baking sheet and bake for 30 minutes, or until golden brown and firm.

    Ca. 30 min.

13. 13

    Remove the loaves from the oven and let them cool completely on a wire rack.

    Ca. 15 min.

    Kokkens note: Cooling completely is crucial before slicing to prevent crumbling.

14. 14

    Once cooled, use a serrated knife to slice each loaf horizontally into 1-1.5 cm thick rusks.

    Ca. 5 min.

    Kokkens note: Slicing thinly will result in crispier rusks.

15. 15

    Reduce the oven temperature to 120°C (250°F).

    Ca. 5 min.

16. 16

    Arrange the sliced rusks in a single layer on the baking sheet.

    Ca. 1 min.

    Kokkens note: You may need to do this in batches.

17. 17

    Bake for another 30-45 minutes, flipping halfway through, until the rusks are completely dry and very crisp.

    Ca. 45 min.

    Kokkens note: The goal is to remove all moisture for maximum crispness and shelf life.

18. 18

    Turn off the oven and leave the rusks inside with the door slightly ajar for 15-30 minutes to cool down slowly and become extra crisp.

    Ca. 30 min.

    Kokkens note: This step helps prevent them from becoming soft again.