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+ servings

Authentic Greek Barley Rusks – Paximadi Kritiko

Course Bread
Cuisine Greek, Mediterranean, Vegan
Prep Time 1 hour 25 minutes
Cook Time 3 hours
Total Time 4 hours 25 minutes
Servings 20
Author Elena Paravantes RDN


  • 25 grams 0.8 ounces fresh yeast (2 ½ teaspoons dry yeast)
  • a pinch of salt plus ½ teaspoon for the dough
  • ½ pound whole grain barley flour
  • ½ pound whole grain wheat flour
  • ½ teaspoon sugar
  • About 1 ½ cup lukewarm water


  • In a large measuring cup or bowl we place the yeast (you can break it up) about a half cup lukewarm water (not hot) and a pinch of sugar and mix. Let it sit for about 10 minutes when it starts bubbling on the surface. If you are using dry yeast follow the manufacture’s directions.
  • In a large bowl, mix the flour, 1/2 teaspoon salt and the sugar.
  • Once the yeast mixture has bubbled, make a whole in the middle of the flour mixture and add the yeast mixture, than add 1 1/2 cup water and start kneading until you have soft (not thick dough) that does not stick to your fingers- I kneaded for about 10 minutes. If you are using a mixer, use the dough hook and mix on low speed until dough is soft and does not stick to the sides of the bowl. If dough is too dry add gradually a bit more lukewarm water.
  • Shape into a ball and place in a greased bowl. Cover and let it sit in a warm place until it raises (about an hour).
  • Once the dough has risen, knock back the dough and shape it in a long loaf about 1 1/2 inches (3 cm) wide. Cut (not all the way through) in slices and cover the dough and let it rise again.
  • Preheat the oven at 350 F (180 C).
  • Now bake the loaf for about 1 hour.
  • Remove from the oven and lower temperature of oven to 210 F (100 C).
  • Once the dough has cooled just enough handle it, separate the slices (I used a knife to do this) and spread them on a pan.
  • Bake for 2 hours until completely dry.
  • Let them cool completely and store on airproof container