📝 About This Recipe
Hailing from the rugged landscapes of Crete, Paximadia are the quintessential Greek barley rusks, celebrated for their incredible crunch and deep, nutty flavor. Traditionally crafted to withstand long journeys and sea voyages, these twice-baked gems are more than just bread; they are a timeless staple of the Mediterranean diet. Infused with aromatic anise and enriched with golden olive oil, they offer a soul-satisfying texture that blossoms when lightly softened with water or olive oil.
🥗 Ingredients
The Yeast Starter
- 1/2 cups Warm water (between 100°F and 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Honey (Greek thyme honey is preferred)
The Flour Blend
- 3 cups Barley flour (whole grain for authentic texture)
- 2 cups Whole wheat flour (provides structure)
- 1 cup Bread flour (plus extra for dusting)
Dough Aromatics & Liquids
- 3/4 cup Extra virgin olive oil (use high-quality Greek oil)
- 1 1/2 cups Warm water (added gradually)
- 2 teaspoons Sea salt (fine grain)
- 1 tablespoon Anise seeds (lightly toasted and crushed)
- 1 teaspoon Coriander seeds (ground)
- 1/4 cup Sesame seeds (for topping)
👨🍳 Instructions
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1
In a small bowl, combine 1/2 cup warm water, yeast, and honey. Whisk gently and let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the barley flour, whole wheat flour, bread flour, sea salt, crushed anise, and coriander.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the extra virgin olive oil.
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4
Using a sturdy spoon or the dough hook attachment, begin mixing while gradually adding the remaining 1 1/2 cups of warm water. The dough should be firm and slightly tacky, but not sticky.
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5
Knead the dough for about 10 minutes by hand (or 6-7 minutes in the mixer) until it is smooth and elastic. Barley dough is denser than wheat dough, so don't expect it to be perfectly silky.
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6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
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7
Punch the dough down and divide it into 4 equal portions. Shape each portion into a long, slightly flattened log about 10 inches long and 3 inches wide.
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8
Place the logs on baking sheets lined with parchment paper. Using a sharp serrated knife, score the logs into 1-inch thick slices, cutting about halfway through the dough (do not cut all the way to the bottom yet).
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9
Brush the tops lightly with water and sprinkle generously with sesame seeds, pressing them in slightly so they adhere.
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10
Cover and let the logs rise again for 30-45 minutes. Meanwhile, preheat your oven to 375°F (190°C).
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11
Bake the logs for 30-35 minutes until they are golden brown and sound hollow when tapped. Remove from the oven and let them cool for 15 minutes.
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12
Reduce the oven temperature to 250°F (120°C). Carefully finish slicing the logs all the way through at the score marks.
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13
Lay the individual slices flat on the baking sheets. Bake for another 1.5 to 2 hours, turning them over halfway through, until they are completely dried out and hard like a cracker.
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14
Turn off the oven and leave the paximadia inside with the door slightly ajar until they are completely cool. This ensures maximum crispness.
💡 Chef's Tips
Barley flour lacks gluten, so the addition of bread flour is crucial for the rusks not to crumble into dust. If your dough feels too dry, add water one tablespoon at a time; barley flour absorbs moisture slowly. To test for 'doneness' in the second bake, a rusk should snap cleanly in half with no visible moisture in the center. Store in a large airtight tin or glass jar; they will stay fresh for several months if kept dry. For a savory twist, you can add a tablespoon of dried Greek oregano to the flour mix.
🍽️ Serving Suggestions
Classic Dakos: Briefly dip a rusk in water, top with grated tomato, crumbled feta, capers, and plenty of olive oil. Morning Coffee: Serve dry alongside a hot Greek coffee for dipping, much like a biscotti. Meze Platter: Arrange with Kalamata olives, sharp graviera cheese, and sliced cucumbers. Soup Accompaniment: Use them as 'hard croutons' in a bowl of hot lentil or chickpea soup. Wine Pairing: Enjoy with a crisp Assyrtiko or a bold Ouzo to cleanse the palate.