Known to Greeks as Paximadia, Greek Rusks are usually made with Barley, and or Cornmeal Flour, and Extra Virgin Olive Oil, they are twice baked, to dehydrate them, giving them that great crunch. Rusks are a hard dry biscuit, they could be sweet or natural, served dry, soaked or dunked, in teas, water, wine, milk, or coffee. Even drizzled with olive oil they are great! I recall each time my mom or dad, may their souls rest in peace, would go to the Greek Bakery they would always have a huge brown paper bag filled with, Krythari Paximadia, AKA Barley Rusks, my mom would quickly pass them under running water, and eat them with Kefalotiri, Feta, any Greek Cheese. YUM YUM!
Depending which part of the world you are from, they exist in many International variations. Turkey – Peksimet, France – Biscotta, Germany – Zweiback, Denmark – Tvebak, Finland – Korppu, India – Khasta, Cuba – Cake Biscotti, Iran – Naan Sukharri, Italy – Biscottate, Russia – Sookhar, Japan, Belgium, South Africa, and so many other parts of the world.
I must admit this is the first time I attempt to make Paximadia, and after doing a lot of homework on different recipes around the world, and a visit to my favorite bulk store BULK BARN, I present to you my recipe on the best Rusks you will ever get your hands on. So let’s roll up those sleeves and begin.
Ingredients
- 1 tbsp active dry yeast
- 2 cups lukewarm water
- 2 tbsp honey
- 3/4 cups olive oil
- 1 tsp salt
- 2 + cups stone ground hard whole wheat flour
- 2 cups 12 grain flour
- 1+ cup cornmeal flour
*Optional
- Pinch of cinnamon for topping
- Pinch of sugar for topping
- Pinch of ginger for topping
In a deep mixing bowl add yeast, water, honey, and salt, dissolve using a spoon and let sit for 15 minutes. Add oil, mix and slowly begin to add flour mixing and kneading. Knead dough on a floured surface, if needed add more cornmeal flour for kneading, the dough should not be tough, place in a bowl, and cover with a towel, the dough needs warmth to double in size. Let it sit for 2 hours. Knead dough again and shape in a ciabatta, baguette, style loaf, place on a parchemin lined baking sheet, using the back side of a knife cut 1 inch to 1.5 inch apart (the thicker they are the longer for the dehydration process), not cutting all the way down. Cover with a towel, place in oven, or in a controlled not to cold room, let rise overnight. In the morning again using knife cut through the marks you made the day before same way not all the way down.
* Optional* You can sprinkle them with cinnamon, and or ginger, and sugar. 😉 😛
Bake in preheated 375° oven for 35 – 40 minutes, turn off oven leave them in the oven, or on the counter for cool down process about 40 minutes, cut off pieces lay them down on a grilling pan or the same baking pan. Bake at lowest temperature. “older ovens start at 150° while newer ovens begin at 170°, for 4 hours or so. This will dehydrate the bread, turning them into Rusks, keep an eye on the oven so they do not burn, and turn them over half way through the dehydration process. (test by breaking one if interior is dry, they are done). Remove and place on cooling rack. Store in a cool dry place, put them in airtight freezer bags, they may be frozen or refrigerated. If you don’t eat them all! 🙂
**Unless you have a dehydrating machine 🙂 . For best results, place them on a grilling pan, and If you have a convection oven set to convection mode, the process will be faster.
Bonne Appétit! Kali Orexi!
Love To Cook 101 