Snack

Cretan Barley Paximadia

Name: Cretan Barley Paximadia
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: greek
Ingredients: 250 g barley flour; 250 g all-purpose flour; 7 g active dry yeast; 250 ml warm water; 60 ml olive oil; 5 g salt; 1 tsp fennel seed lightly crushed (optional)

These traditional Cretan barley rusks are a staple snack, known for their rustic texture and satisfying crunch. Made with simple ingredients, they are perfect for dipping in olive oil or serving with fresh tomatoes and herbs.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 12
Difficulty: Medium
Per serving: 189 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gbarley flour
250 gall-purpose flour
7 gactive dry yeast
250 mlwarm water
60 mlolive oil
5 gsalt
1 tspfennel seed, lightly crushed(optional)

Equipment

baking sheet · large bowl · wire rack · parchment paper · small bowl · serrated knife

The method

Step by step

1
In a large bowl, combine the barley flour, all-purpose flour, and salt.
About 2 min
Cook’s note: Ensure flours are well mixed for even distribution.
2
In a separate small bowl, dissolve the active dry yeast in the warm water and let it sit for 5 minutes until foamy.
About 5 min
Cook’s note: The water should be warm to the touch, not hot, to activate the yeast properly.
3
Add the olive oil and the activated yeast mixture to the flour mixture.
About 1 min
4
If using, stir in the crushed fennel seed.
5
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
6
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should be firm but pliable.
7
Form the dough into a round loaf and place it in a lightly oiled bowl, turning once to coat.
About 1 min
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.
About 1 hr
Cook’s note: A warm oven (turned off) with the light on can be a good spot for rising.
9
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 10 min
10
Punch down the risen dough and divide it into two equal pieces.
About 1 min
11
Shape each piece into a flat, oval-shaped loaf, about 2-3 cm thick.
About 2 min
Cook’s note: Aim for an even thickness to ensure uniform baking.
12
Place the loaves on the prepared baking sheet and bake for 30 minutes, or until golden brown and firm.
About 30 min
13
Remove the loaves from the oven and let them cool completely on a wire rack.
About 15 min
Cook’s note: Cooling completely is crucial before slicing to prevent crumbling.
14
Once cooled, use a serrated knife to slice each loaf horizontally into 1-1.5 cm thick rusks.
About 5 min
Cook’s note: Slicing thinly will result in crispier rusks.
15
Reduce the oven temperature to 120°C (250°F).
About 5 min
16
Arrange the sliced rusks in a single layer on the baking sheet.
About 1 min
Cook’s note: You may need to do this in batches.
17
Bake for another 30-45 minutes, flipping halfway through, until the rusks are completely dry and very crisp.
About 45 min
Cook’s note: The goal is to remove all moisture for maximum crispness and shelf life.
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.
About 30 min
Cook’s note: This step helps prevent them from becoming soft again.

Per serving

Nutrition

72%Score

Calories: 189kcal
Protein: 4.4g
Carbs: 29.5g
Fat: 5.3g
Fibre: 2.6g
Sugar: 0.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the cooled rusks in an airtight container at room temperature.