Greek Barley Rusks Recipe (Cretan Dakos)

5 from 2 votes

Greek Barley Rusks Recipe (Cretan Dakos)

Once you learn how to make this Greek barley rusk recipe (paximadi kritiko) you'll never go back! Originating in Crete, these healthy rusks will bring a Mediterranean vibe to your table. Use them to make Dakos salad, add them to your Greek salad (Horiatiki) or just briefly soak them with water and enjoy them as a healthy snack with a drizzle of extra virgin olive oil and a pinch of sea salt flakes.

Prep Time35

Cook Time2 50

Resting time3

Total Time6 25

Course: Appetizer, Side

Cuisine: Cretan, Greek

Diet: Vegan, Vegetarian

Servings: servings

Calories: 224kcal

Author: Makos

Ingredients

2 ¾ cups whole barley flour preferably unhulled (see note #1)
2 ¾ cups whole wheat flour
2 cups water
35 grams fresh yeast see note #2 for dry yeast
2 Tablespoons vinegar
2 ¼ teaspoon fine sea salt
Optional:
2 tablespoons olive oil see note #3
1 tablespoon gluten powder optional, see note #4

US Customary - Metric

Instructions

In a large bowl, mix a couple tablespoons of flour with the water, add the yeast and dissolve it with your hands. Then, wait until it foams (10-15 minutes).
Add the flours, the vinegar, and the salt to the yeast mixture and mix with a wooden spoon.
Once the dough starts to form, knead with your hands until all the flour is absorbed. Cover the bowl with a wet towel and let the dough rise in a warm place until it has doubled in vollume.
Once the dough has doubled in volume, divide it into 6 equal balls (if you double the recipe divide it into 12), and knead each ball until smooth. Then, form thick strings and shape them into spirals. Tuck each edge under the spiral, to help it hold its' shape during baking.
Place the spirals on a baking dish lined with parchment paper, cover them with a dump cloth and let them almost double in size.
Preheat your oven at 355°F (180°C).
When the breads are double the size, bake them for 50 minutes.
Take them out of the oven and let them cool on a rack. Then cut them in the middle with a serated knife.
Arrange them in a single layer on the baking dish and bake them for a second time (at 230°F /110°C) until completely dry (about 2 hours). Let them cool completely and store in an airtight container.

Video

Notes

note #1: The barley flour should be whole and unhulled. This means that the flour contains the both the hull and the bran of the barley. If you can't find this type of flour, whole barley flour will also work.

note #2: If you want to use dry yeast, you can replace the 35 grams fresh yeast with 1.5 Tablespoons dry yeast.

note #3: Olive oil will make the rusks more tender.

note #4: If you can't find barley flour with high protein content (13% or more) you can add some gluten powder to compensate.

note #5: Check the rusks the next day to make sure they're completely dry. If not, dry them again in the oven for 40-60 minutes.

note #6: The spiral shape is called "Kritharokouloura". If you make a large loaf in a ractangular pan, cut it into slices and then dry those slices, the rusks are called "Dakos".

Love barley? Try this traditional Greek barley bread or if you prefer something easier, this quick barley bread with 100% barley flour and no yeast.

Nutrition