Cretan Barley Paximadia
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store the cooled rusks in an airtight container at room temperature.
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