Finally, here is the recipe so many of you have been asking for! An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape.
both ways are good. Unique to this dish is its dressing—rose water vinegar. Hello. Just as I used up all my barley flour.At least now I know I can make a delicious looking loaf, instead of reserving it solely for pancakes and churros!
When I bake breads and scones etc.
A tip from Margarita Krasanaki. How long do the rusk keep for? After a few minutes the should break easily and fall apart when you bite them, they should be soggy or mushy, but should still be crunchy.
I am glad I tried the recipe. I find that if there is a high amount of humidity in the air I use less liquid, and if it is very dry in the house I end up using more. I’m very interested in trying a recipe for a rusk, but I am gluten intolerant. Thanks for clarifying.
I love the no-knead bread that bakes in a Dutch oven. How or what is the best way to store them as it will take us a while to eat them all? Thanks, Katherine.
I’ve just got to be patient and wait for my barley flour to arrive in the post. I never use a stand mixer for this like I do for other breads, because it comes together so easily and you don’t need to knead it for a long time. :).
Muchas gracias! We shall make this bread although we bought a DeLonghi bread machine (used for making bread and used as a normal oven) and we make regular olikis alesseos bread in it.
Thanks so much for sharing :). Cover and let it sit in a warm place until it raises (about an hour). With bread like that, who needs a bakery? Dear Wata. Do you know the size of your cups? I have scoured every grocery store in my area for a barley rusk, and left empty handed. All content of this blog, including text and photographs, is protected by. In a large bowl, mix the flour, 1/2 teaspoon salt and the sugar. Not sure if it will be a success.
They said it looked worderful and the taste was grate. Nutty-tasting. These rusks are a staple in our home. My wife and I have just started adjusting our lives to the Mediterranean lifestyle. LOL!! Hi Mary, What you want in a rusk is to make sure there is either whole grain flour and/or barley flour. Luckily in Greece we have plenty of traditional rusks available at bakeries and markets and if you are in Greece I recommend buying a bunch of bags to take home as they have a very long shelf life, but if you are not visiting Greece anytime soon, then here is the recipe, I very much enjoyed making them! And thanks for sharing the amount of water that you used. The ingredients to make these is inexpensive, but I did find them on Amazon for those who want to try them, without making them at home: https://www.amazon.com/gp/product/B00QGURSKS/ref=ox_sc_act_title_1?smid=A247KQ8J6Y7OFS&psc=1. It is either round shaped like a bagel and is called a kouloura or cut in thick slices and is called a dakos. And delicious! This is not a recipe published in the US!! I just made the rusks today, I love Cretan Rusks (Paximadia) but I can never find them in the small W.Texan city I live.
It looks delicious, especially with feta and tomatoes. Thanks for the update Angela! These particular rusks are 100% whole grain and so they can be somewhat tough and hard, that’s why it is important to pass them under some water (just a few drops) so that they can soften a bit, but still have a crunch. (And HOW could they get some?) Between the damp of the water rinse, the olive oil and tomato “juice” they were perfectly edible. The bread flour gives some elasticity to the bread, that's why I use it, but you can substitute with whole wheat. But, I also like to bake my own bread. Glad it worked out. You mix water and flours of your choice with a mere pinch of yeast and let it all grow and bubble away in a warm place for 12 to 18 hours. It is slightly soaked in water and drizzled with olive oil and then consumed with cheese or tomato or olives, sometimes just olive oil and oregano.
Baked it using a Scanpan Classic low casserole with glass lid as a Dutch oven.This bread would be wonderful with soup and could be ready in the same time it took to simmer a potful. It would be total 2 cups. In Greek: χωριάτικο ψωμί, pronounced hoh-ree-AH-tee-koh psoh-MEE In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. Once the dough has risen, knock back the dough and shape it in a long loaf about 1 1/2 inches (3 cm) wide. I have yet to find a favorite bakery in The Hague. Could this also be used to make dakos? I’m so excited about this recipe! Next, I put about 2 teaspoons of olive oil on saucer, let it spread a little, and sat the rusks in it, turning them after a a minute. I am going to get some barley flour for this weekend! As an Amazon Associate, I earn from qualifying purchases, which means that I’ll earn a small commission if you purchase through these links (at no cost to you). It seemed easier to put the loaf on the parchment, then lower the whole thing into the hot casserole, rather than put the parchment in first, then put the loaf in on top of that. @Anonymous Bread flour is more similar to all purpose in that it is not a whole grain (usually) but processed wheat and ground more finely. Is the 1/2 c you mix in the yeast part? Keep them in a dark, dry place.
The artolaganon was a Greek bread called in this way because delicious (a deliciis [appellati] ut artolagani), Pliny writes.This is not what artolaganon actually means but it is still interesting.
Thanks so much for the recipe. Thank you for the recipe!
Hi all and thank you for your kind words. Any advice would be appreciated.
RIGANATHA APO TIN LEFKADA This is another simple bread snack that was the traditional afternoon meal among field hands and farmers in Lefkada. Greek Barley Bread One of the things I love about this bread, apart from its flavor, is that it’s easy to make by hand. Thanks so much! Hi, About 1 1/2 inch wide horizontal not at a slant. Thanks for the recipe.
That was very quick.
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