Twice-Baked Barley Rusks

Paximadia or Dakos

Preparation info

  • Makes


    • Difficulty


Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

Modern whole-grain barley flour is almost as white as unbleached all-purpose flour, made from the hull-less variety of barley with loosely attached outer hull that generally falls off during harvesting. I add malted barley grains—any of the aromatic whole grains used in beer making will do—to create the old-fashioned dark, rustic rusks, grinding them both fine and coarsely. Besides texture, malted barley adds flavor and aroma.

Following the tradition of Crete, I suggest you shape th