RECIPE STORY

Cretan Barley Rusks

by

Bring the Mediterranean straight to your plate with our Greek rusks recipe.

These twice-baked bread crisps are incredibly crunchy and have a unique barley flavour.

Health

Time

4h 50m

Cost

Nutrients

165 kcal

Carbs 24 grams

Sugars 0 grams

Total Fats 6 grams

Saturates 1 grams

Fibers 4 grams

Proteins 4 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten

Servings

12

Step 1

Combine the yeast with 15g (0.5 oz) of flour and 30ml (1 fl oz) of warm water in a bowl. Leave it to bubble for 5 minutes.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp

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Step 2Part 1

Mix the remaining plain flour with barley flour, wholemeal flour, and salt in another bowl.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 2Part 2

Then, pour in the oil, warm water, maple, and the yeast mixture.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 3

Knead the dough for 5-10 minutes or until it's smooth, pliable, and slightly sticky.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 4

Place the dough into a greased bowl, wrap it in film, and leave it to prove for one hour in a warm place.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 5Part 1

Now, divide the dough into 12 pieces, roll each into a ball, and then flatten it into 10 cm (4″) patty, 2.5 cm (1″) thick.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 5Part 2

Next, use a cake wire to slice the rusk horizontally, without separating the two halves.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 6Part 1

Place the rusks onto a baking tray, brush them with olive oil, and wrap them with cling film.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 6Part 2

Allow proving in a warm place for a further 30 minutes.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 7Part 1

Bake the rusks at 180°C (355°F) in static mode for one hour.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 7Part 2

When they're cool enough to handle, cut them in half where you have previously scored them.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
Step 8

Finally, bake the rusks at 120°C (250°F) for 2 more hours.

Ingredients List

All-Purpose Flour100g
Instant Dry Yeast7g
Lukewarm Water230mL
Barley Flour200g
Wholemeal Flour100g
Extra Virgin Olive Oil80mL
Salt0.5tsp
Maple Syrup (or Honey)0.5tsp
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