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 50mCost
165 kcal
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.
12
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.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
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Mix the remaining plain flour with barley flour, wholemeal flour, and salt in another bowl.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Then, pour in the oil, warm water, maple, and the yeast mixture.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Knead the dough for 5-10 minutes or until it's smooth, pliable, and slightly sticky.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Place the dough into a greased bowl, wrap it in film, and leave it to prove for one hour in a warm place.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
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.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Next, use a cake wire to slice the rusk horizontally, without separating the two halves.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Place the rusks onto a baking tray, brush them with olive oil, and wrap them with cling film.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Allow proving in a warm place for a further 30 minutes.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Bake the rusks at 180°C (355°F) in static mode for one hour.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
When they're cool enough to handle, cut them in half where you have previously scored them.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
Finally, bake the rusks at 120°C (250°F) for 2 more hours.
All-Purpose Flour | 100g |
---|---|
Instant Dry Yeast | 7g |
Lukewarm Water | 230mL |
Barley Flour | 200g |
Wholemeal Flour | 100g |
Extra Virgin Olive Oil | 80mL |
Salt | 0.5tsp |
Maple Syrup (or Honey) | 0.5tsp |
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