Cretan Barley Rusk

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Cretan barley rusks are the iconic twice-baked breads of Crete, traditionally made from barley flour and dried until rock-hard so they keep for months. They form the foundation of the famous Cretan dakos and are perfect for dunking in coffee, soup, or a splash of water and olive oil.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 2.5 gFat
• 0.4 gSaturated Fat
• 43 gCarbs
• 6 gFiber
• 1 gSugar
• 6 gProtein
• 295 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 1.8 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 3 cups (300 g) barley flour
• 1 cup (130 g) whole wheat flour
• 1 packet (7 g) active dry yeast
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon honey
• 1 1/4 cups (300 ml) lukewarm water
• 1 tablespoon extra-virgin olive oil

For finishing

• 1 tablespoon extra-virgin olive oil, for brushing
• Optional: 1 teaspoon dried oregano or thyme

Directions

1. In a small bowl, stir the yeast and honey into the lukewarm water and let stand for 8 to 10 minutes until foamy and fragrant.
2. In a large mixing bowl, whisk together the barley flour, whole wheat flour, and salt. Pour in the activated yeast mixture and the olive oil, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and slightly elastic; barley dough will remain a bit denser than wheat dough.
4. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 60 to 75 minutes until nearly doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, then flatten into a round disc about 4 inches (10 cm) across and 1/2 inch (1.2 cm) thick. Place the discs on parchment-lined baking sheets, cover loosely, and let rest for 20 minutes.
6. Preheat the oven to 400°F (200°C). Brush each disc lightly with olive oil and sprinkle with oregano, if using. Bake for 25 to 30 minutes until golden brown and firm to the touch.
7. Remove the rusks from the oven and let cool just until handleable. Using a serrated knife, carefully slice each rusk horizontally through the middle to create two thin rounds.
8. Reduce the oven temperature to 300°F (150°C). Lay all the rusk halves cut-side up on the baking sheets and bake for 45 to 55 minutes, flipping halfway through, until completely dry, hard, and lightly toasted throughout.
9. Turn off the oven, crack the door open, and let the rusks cool inside for 20 minutes to finish drying, then transfer to a wire rack to cool completely before storing.

Cook’s Notes

• True Cretan rusks should be rock-hard when fully dried; this is what gives them their legendary shelf life of several months in an airtight container.
• To serve as a classic dakos, lightly moisten a rusk with water, top with grated fresh tomato, a thick slab of feta, a few Kalamata olives, a drizzle of olive oil, and a sprinkle of oregano.
• If barley flour is hard to find, substitute with whole wheat flour plus 2 tablespoons of wheat bran per cup to mimic the rustic texture.
• Avoid slicing the rusks while hot; they crumble easily when warm but slice cleanly once just-cooled.
• For a more traditional flavor, replace 1/4 cup of the water with a splash of raki or white wine.

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