Cretan Paximadia (Barley Rusks)

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   In a large bowl, combine the barley flour, all-purpose flour, active dry yeast, and salt. Mix well to distribute the ingredients evenly.

   Noin 2 min

2. 2

   Gradually add the warm water and olive oil to the dry ingredients, mixing with a spoon until a shaggy dough forms.

   Noin 3 min

3. 3

   Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

   Noin 10 min

   Kokin vinkki: If the dough is too sticky, add a small amount of all-purpose flour, one tablespoon at a time.

4. 4

   Place the dough in a clean, lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

   Noin 1 t

5. 5

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

   Noin 10 min

6. 6

   Punch down the risen dough and divide it into two equal portions. Shape each portion into a log, about 20-25 cm (8-10 inches) long.

   Noin 3 min

7. 7

   Place the logs on the prepared baking sheet. If desired, sprinkle the tops with sesame seeds.

   Noin 1 min

8. 8

   Bake for 30-35 minutes, or until the logs are golden brown and firm to the touch.

   Noin 35 min

9. 9

   Remove the logs from the oven and let them cool completely on a wire rack. Once cool, slice each log into 1.5 cm (½ inch) thick rusks.

   Noin 20 min

   Kokin vinkki: Ensure the logs are completely cool before slicing to prevent crumbling.

10. 10

    Reduce the oven temperature to 100°C (200°F). Arrange the sliced rusks in a single layer on the baking sheet.

    Noin 2 min

11. 11

    Bake for another 60-75 minutes, flipping them halfway through, until the rusks are completely dry and very crisp.

    Noin 1 t 15 min

    Kokin vinkki: The goal is to dry them out, not to brown them further. Monitor closely to prevent burning.

12. 12

    Turn off the oven and leave the rusks inside with the oven door slightly ajar for another 30 minutes to ensure they are thoroughly dried and crisp.

    Noin 30 min