Paximadi – Cretan rusk with barley flour

Ingredients for 1 servings:

• 250 g wholemeal barley flour
• 250 g wheat flour
• 21 g fresh yeast
• 1 tsp, leveled salt
• 1 tsp sugar
• 370 ml water, lukewarm
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 45 minutes

Knead all ingredients with a hand mixer or food processor until smooth – it will remain a little sticky. Cover and let rise for 1 hour at room temperature. Knead again by hand on a lightly floured surface, then shape into an oblong loaf and place on a baking tray lined with baking paper. Cover and let rise for another 1 hour. Preheat oven to 200°C (top/bottom heat) and bake the bread for approx. 25-30 minutes. Let cool on a rack. Cut into 2.5cm thick slices and let dry upright in the oven at 120°C for at least another hour; depending on the humidity, it may take longer. The Paximadia are now ready for further processing, e.g. as a base for Dakos.