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.
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.
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Mix the remaining plain flour with barley flour, wholemeal flour, and salt in another bowl.
Then, pour in the oil, warm water, maple, and the yeast mixture.
Knead the dough for 5-10 minutes or until it's smooth, pliable, and slightly sticky.
Place the dough into a greased bowl, wrap it in film, and leave it to prove for one hour in a warm place.
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.
Next, use a cake wire to slice the rusk horizontally, without separating the two halves.
Place the rusks onto a baking tray, brush them with olive oil, and wrap them with cling film.
Allow proving in a warm place for a further 30 minutes.
Bake the rusks at 180°C (355°F) in static mode for one hour.
When they're cool enough to handle, cut them in half where you have previously scored them.
Finally, bake the rusks at 120°C (250°F) for 2 more hours.
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