And the one where they make passable sourdough? If dough is too dry add gradually a bit more lukewarm water. Totally my fault. 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. 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. These rusks are a staple in our home. This was truly the best breakfasts ever and I didn’t even know it than. All content of this blog, including text and photographs, is protected by. I only used 1 1/2 cups of water in total. And delicious! I know this post is old, but I'm curious: where is this bakery that makes amazing French baguettes? If you don’t receive it, please check your spam folder. On the island of Crete, these rusks are a staple. Do you know if these could be made with sourdough starter instead of the dry yeast? The French one is in the center and it's called Michel and the other one is in Zeeheldenkwartier but I don't remember the name of the bakery. This recipe may contain affiliate links. Wow, this looks awesome, can't wait to try. With bread like that, who needs a bakery? Thanks Ray! Now that I found your website I will be trying a lot more of your recipes. In recent months I have limited my intake of breads and grains (for dietary reasons), but your amazing looking bread has me drooling! Between the damp of the water rinse, the olive oil and tomato “juice” they were perfectly edible. Thanks so much for the recipe. So, when times are hetic like they are now, I always buy the bread. I can never find answers on your blog. Until my friend who had aided me in the hunt for yeast arrived. Naste kala! Hi Katherine, I’m not sure which GF flour would work as I have not tried them. Most often we use them in the place of bread for dipping in the sauces and olive oil of the various vegetable casseroles. And they were shocked! Hi Dawn, If you are using only barley flour I would add a bit more yeast (maybe 1 ounce instead of 0.8) and you will need to knead it longer. Or just top with a watery topping? 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. I gave the last I made to the family in law of my brother who kindly made the flour from the cereals I got from my family in the centre of Spain . So if I wanted to eat these with olive oil and feta, like you suggested, is there something I could substitute for the tomatoes? I ended up needing 2 full cups of water. I left 1/4 of the slices out while the rest slow cooked the 2nd time. I bought some at a Greek place near us and am not sure just how to prepare them. Due to the fiber these rusks provide a feeling of satiety, barley flour also contains beta-glucan, a fiber that is known to be effective in reducing cholesterol levels as well as having prebiotic activity which helps increase good bacteria in our digestive system. I'm so glad you enjoyed my recipe! Yours looks lovely and tasty! Delicious and I’m so happy I can finally enjoy rusks with so many things I eat, Greek salad, olives, feta cheese, humus. I have made this bread three times and it was so easy to make because your explanations and pictures are wonderful. Hi Lois, I pass them quickly under running water and then I brush or spray a bit of olive oil on them. @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. Thank you for this!! I have also given several recommendations on how these are consumed in the post. (or Maqt when I'm feeling rich!). The dough was soft, but not sticky. Cure Your Own Olives Greek olives are known the world over for their variety, flavors, and colors. I am going to get some barley flour for this weekend! After the ingredients combined to a dough, I let it rest in the machine for 10 minutes then turned it back on for long enough for the dough to form a ball. I finally made these today. I am so picky about bread too, and just cannot wait to step inside a real life fournos. Also not sure what is meant by “whole grain.” Barley flour is hard enough to come by. 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. LOL!! cut the dough in small pieces and bake them? They sold me a slab of yeast cake and asked me what I was going to do with it? I am a Greek living in the Netherlands. The quality of the bread went from good to bad to worse and I couldn’t have that. Your blog has been my “go to” for our education and lifestyle change. My dry ingredient ratio states 1/2 pound is 1 cup (80z) I tried with the 2 cups flour and the dough is VERY sticky….help please. 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. both ways are good. No problem. That bread looks wonderful. Almost there! One calculator, two websites and about 10 minutes will get you what you want. NY. 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. Nutty-tasting. https://spartanqueen.blogspot.com/2011/06/ancient-greek-recipes.html Now that I have eaten them I will definitely be using the recipe to make them. I put the dough into the cold, well buttered slow cooker with a paper towel under the lid to prevent moisture from dripping onto the loaf. Cut (not all the way through) in slices and cover the dough and let it rise again. 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!

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