How to make Cretan Barley Rusks



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.

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.

Step 2Part 1

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

Step 2Part 2

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

Step 3

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

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.

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.

Step 5Part 2

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

Step 6Part 1

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

Step 6Part 2

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

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Step 7Part 1

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

Step 7Part 2

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

Step 8

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

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