Now that I found your website I will be trying a lot more of your recipes. – Sincerely, Elena. See- orgiathu. Should I mist them with water or brush it on? And thanks for sharing the amount of water that you used. For example, tomatoes, peppers, potatoes, and bananas didn’t arrive in Greece until after the discovery of the Americas in the 15th century, because […], Like other ancient civilizations, the basic ancient Greek foods were cereals, legumes, oil, and wine. Between the damp of the water rinse, the olive oil and tomato “juice” they were perfectly edible. Well wrapped for shipping and well-wrapped for long-term keeping. The top of the loaf doesn't brown, but I'm wiling to sacrifice that in exchange for not heating the house up. You can add to the safe list in your mailbox. Thank you again for this recipe. Unique to this dish is its dressing—rose water vinegar. Hi Elena, can these be made with only barley flour (without wheat)? Please ask first. Most often we use them in the place of bread for dipping in the sauces and olive oil of the various vegetable casseroles. We shall make this bread although we bought a DeLonghi bread machine (used for making bread and used as a normal oven) and we make regular olikis alesseos bread in it. I am so picky about bread too, and just cannot wait to step inside a real life fournos. If dough is too dry add gradually a bit more lukewarm water. LOL!! Thanks so much! Also it will have a rougher texture. They are very hard and the subtle flavors of the grains may leave people expecting a burst of flavor.

This will work in reverse for you, wanting to get cup equivalents. I have just read that barley bread is being used by the Swedes for lowering glycemie. And they laughed at me and to each other at the sheer ridiculousness of someone MAKING their OWN bread! Hello, I really would like to make this bread but cannot get hold of barley flour. I jumped to prepare for husband and me. :-) I bake it a lot at home but with sourdough, I never buy instant yeast anymore.

Lovely to have fresh bread, even when it is so hot. Muchas gracias!

Once the yeast mixture has bubbled, make a whole in the middle of the flour mixture and add the yeast mixture, than add 1 1/2 cup water and start kneading until you have soft (not thick dough) that does not stick to your fingers- I kneaded for about 10 minutes. On the island of Crete, these rusks are a staple. Thank you very.

Thanks, Katherine. She has been active as a clinician, consultant and lecturer for 20 years, both in the U.S. and Greece. I said "I have bread." I know this post is old, but I'm curious: where is this bakery that makes amazing French baguettes? The only thing the changes is the baking time. So, when times are hetic like they are now, I always buy the bread. I just got mine, much more affordably, from this company. Dissolve yeast in the warm water.

An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Rusks -called paximadia in Greek- are made in all parts of Greece, and what makes the Cretan rusks unique is the fact that they are made with whole grain barley flour, this makes them extremely healthy. I had to secret a heel away to have any to go taunt the staff at Asimakopolos the next day... which of course I did... and they didn't believe me either... until with an off-hand air, I told them how I made it and that furthermore that I had baked bread since I was 12 and I asked them why everyone didn't bake since it was not much more difficult than any other reasonable dish... just took flour, water, yeast and time... furthermore, a perfectly wonderful recipe was available at 90% of the kiosks in the city! Hi Katherine, I’m not sure which GF flour would work as I have not tried them. Shape into a ball and place in a greased bowl. Authentic Greek Barley rusks. I learned this the hard way and ruined many a batch by adding what the recipe called for. Yes, it can however I make a few tweaks before I make dakos with this. The good thing is that you don’t have to stir, mix, or even flip it. They turned out great. It is very difficult if not impossible to bake a 'loaf' of bread with 100% barley as it has very little gluten. Your photos are wonderful; I can smell the bread!First thing I always do when I move to another country (I've done that a lot) is try to find good bread. I'm a sourdough baker, so I'm going to convert this and see how it goes. Many still didn't believe me until I told them how I made it and to some I had to show the recipe! Let them cool completely and store on airproof container, 0.8 ounces fresh yeast (2 ½ teaspoons dry yeast), a pinch of salt plus ½ teaspoon for the dough, Leave a comment or share on instagram and mention, Eat Like a Greek and Lose Weight- Science Says So | Olive Tomato,, The Authentic Mediterranean Diet Meal Plan and Menu, Mediterranean Diet May Offer More Protection Than Weight Loss, Roasted Cherry Tomatoes with Feta Cheese and Crispy Croutons. They said it looked worderful and the taste was grate.

You mix water and flours of your choice with a mere pinch of yeast and let it all grow and bubble away in a warm place for 12 to 18 hours. I live in the north of Spain and found your blog looking for barley bread but now I see it regularly . I just received my first Barley Rusks from Amazon. You can play with ratios.

I only used 1 1/2 cups of water in total. Where's the problem? I have made this bread three times and it was so easy to make because your explanations and pictures are wonderful.

Making rusks was practiced in families that could not bake bread very often so they made these rusks. The dough is so sticky at first! Fortunately, I can find good bread around my neighbourhood. Barley flour was often used because it was more filling, which was necessary in those lean times. I don't know why they found it funny that you wanted to make bread but I'm sure no one would think so now :)Thanks for the link to the book. Question: Could I make bread rols for the table instead of one big loaf.

That’s a LOT of dry yeast. Oh gee, your bread looks to die for. I am really enjoying your blig and recipes Elena, “efareeshto” . Would coconut milk yogurt be a good option to replace the dairy yogurt and cheese? Thank you for sharing Dora!

It turns out perfect with the 1 1/2 cups warm water. I’m in love with barley rusks! Totally my fault. The material that appears on Olive Tomato is for educational purposes only and may not be construed as medical advice or instruction. wata.

I'm sure I will be making it often, summer and winter. Be careful with the amount of water because barley flour is more dry than whole wheat flour so you may need less water.

I was probably 19 or 20 at that time. almond – ameegdalo (soft d) aniseed – anitho apple – meelo apricot – vereekoko artichoke – aggeenara (hard g) asparagus – sparangee (hard […], Bread or Rusks with Vinegar, Olive Oil, and Salted Sardines from Lefkada, Crusty Greek Country Bread – Horiatiko Psomi, How To Make Your Own Rusks Using Regular Bread, Mystron (Savoury Barley) Byzantine recipe, Make Your Own Ingredients for Cooking Greek Food, Ancient Greek Cuisine – Legumes and cereals, Ancient Greek Cuisine – About the food of the Meals. It is either round shaped like a bagel and is called a kouloura or cut in thick slices and is called a dakos. It is one of my favourites now. I used Einkorn flour from a different paximadia recipe I’d tried last year during tomato season instead of whole wheat, though I didn’t remember I was combining the recipes when I posted. Any other advice for people totally intrigued but unfamiliar with these?

Perhaps if you bake a couple of large loaves when you have time, it could last you for a week or so. Yes, that is right. Yours looks fantastic and I do want to make it. It was more complicated than I thought necessary, but it came out quite, quite wonderful. There are a variety of ratios of different flours to be used, I wanted the 100% whole grain version, so I only used whole grain flours and used a 50/50 ratio (barley/wheat).

And the oiled block of Feta!!!! I am planning to make this with sourdough starter soon!

Everybody wanted to know WHERE WAS THE BAKERY that was violating the strike???

These rusks are a staple in our home. How to make it. I found that with 2 cups water, my dough was more like a batter. Hi Angela, The flour you used should be fine. both ways are good. For the rose water vinegar: The traditional way of making this was […], In Greek: χωριάτικο ψωμί, pronounced hoh-ree-AH-tee-koh psoh-MEE In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens.

Have you heard of or explored making a rusk with GF flours? Looks to me like you should hold onto that last thought. Christina. This is a bread I love very much and it fills me with joy that you and your family like it too! Thank you so much for posting this. Thanks for the update Angela! It would be total 2 cups.

[…], Question: What Did the Ancient Greeks Eat? Also – I’m getting ready to start trying coconut milk yogurt recipes. I still bake wheat loaves, but make this one about every third loaf as a delicious change.

I find that if there is a high amount of humidity in the air I use less liquid, and if it is very dry in the house I end up using more. They all looked quite sheepish, and my Greek was not quite good enough for me to catch all of what they whispered among themselves but I doubt it was very complimentary! In addition rusks lasted a long time and traveled well. The box came from Astoria.

Looks delicious! Legumes and cereals were the fare of the poor and constituted the dietary basis for the majority of Greeks who could not often afford expensive meat, both in ancient and more recent times.

:). This Barley rusk is actually a Cretan rusk and is  essentially double baked bread that is made with barley flour and sometimes a whole wheat flour.

The dough was soft, but not sticky. I am so happy that you enjoy my blog and my recipes. Its most famous use is the Cretan Dakos which is a barley rusk drizzled with olive oil and topped with grated tomato, fresh cheese, olives and sometimes capers. Baked it using a Scanpan Classic low casserole with glass lid as a Dutch oven.This bread would be wonderful with soup and could be ready in the same time it took to simmer a potful. We ate it for breakfast every summer in Greece, with a glass of fresh warm goat and little sugar. Also, it keeps very very well for 4-5 days. Good luck! Wow, this looks awesome, can't wait to try. I love the no-knead bread that bakes in a Dutch oven.

I ended up needing 2 full cups of water.

I’m so excited about this recipe! I just made a batch of these and they are delicious!

Xilia bravo Magda! I am a Greek living in the Netherlands. Thank you so much for your recipe! Magda,the bread looks do tempting & yummy !Thx for sharing the recipe.

She provides a lifetime of experience -being raised on the Mediterranean Diet-, with tried and tested family recipes, guidance on how to follow the Diet and the latest research. In Greek: χωριάτικο ψωμί, pronounced hoh-ree-AH-tee-koh psoh-MEE In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. Thank you Polly for your feedback. So far so good. !Thanks for this barley bread recipe. We use the metric system here in Europe. It is what my greatgrandparents use for bread and since they had no oven, they only baked once a month if that.

While I live trying to mske these, I also ordered some from Parthenon Foods out of Chicago for anyone in the states who is without a Greek market like myself.