Cretan Paximadia (Barley Rusks)
These traditional Cretan barley rusks are a staple of the Mediterranean diet, known for their incredible crunch and ability to absorb flavors. Made with simple ingredients, they are perfect for soaking in olive oil and topping with fresh tomatoes. Enjoy them as a healthy, satisfying snack or as part of a light meal.
An original recipe by Forkin
- Total time
- 2 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 393 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gbarley flour
- 200 gall-purpose flour
- 7 gactive dry yeast
- 250 mlwarm water
- 60 mlolive oil
- 1 tspsalt
- 2 tbspsesame seed(optional)
Equipment
large bowl · wire rack · baking sheet · parchment paper · knife · oven
The method
Step by step
- 1
In a large bowl, combine the barley flour, all-purpose flour, active dry yeast, and salt. Mix well to distribute the ingredients evenly.
About 2 min
- 2
Gradually add the warm water and olive oil to the dry ingredients, mixing with a spoon until a shaggy dough forms.
About 3 min
- 3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a small amount of all-purpose flour, one tablespoon at a time.
- 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.
About 1 hr
- 5
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 10 min
- 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.
About 3 min
- 7
Place the logs on the prepared baking sheet. If desired, sprinkle the tops with sesame seeds.
About 1 min
- 8
Bake for 30-35 minutes, or until the logs are golden brown and firm to the touch.
About 35 min
- 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.
About 20 min
Cook’s note: Ensure the logs are completely cool before slicing to prevent crumbling.
- 10
Reduce the oven temperature to 100°C (200°F). Arrange the sliced rusks in a single layer on the baking sheet.
About 2 min
- 11
Bake for another 60-75 minutes, flipping them halfway through, until the rusks are completely dry and very crisp.
About 1 hr 15 min
Cook’s note: The goal is to dry them out, not to brown them further. Monitor closely to prevent burning.
- 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.
About 30 min
Per serving
Nutrition
- Calories
- 393.1kcal
- Protein
- 9.3g
- Carbs
- 58.8g
- Fat
- 12.3g
- Fibre
- 6g
- Sugar
- 0.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cooled, completely dry rusks in an airtight container at room temperature.
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