Paximathia (Greek Barley Rusks)

Nov 3, 2026 · By VanillaGoods

Baking Breads rolls Medium

Hard, dry, long-keeping rusks made by baking a loaf, slicing it and drying the slices. Enjoy them with olive oil and tomato, or dunked in coffee. Makes 20 rusks in about 5 hr 30 min.

Prep 30 min

Cook 180 min

Cooling 2 hr

Total 5 hr 30 min

Yield 20 rusks

Diet Vegan

Ingredients

Adjust yield

rusks

2 cups (230 g)whole-grain barley flour
1 ¾ cups (230 g)whole wheat flour
¼ oz (7 g)instant yeast
½ tspsugar
1 tspsalt
1 ½ cups (360 ml)lukewarm water

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Instructions

Stir the flours, yeast, sugar and salt, add the water and knead 10 minutes into a soft dough that no longer sticks.
Cover and let rise in a warm place 1 hour.
Shape into a loaf about 3 inches (7 cm) wide and 12 inches (30 cm) long on a lined baking sheet. Cut partway through every inch, cover, and rise 30 minutes.
Bake at 350 F (180 C) for 50 to 60 minutes until firm and golden brown.
Cool until warm, then separate into slices along the cuts. Lay them flat on the sheet.
Lower the oven to 210 F (100 C) and bake 2 hours, turning once, until the slices are rock hard and dry all the way through. Cool completely.

Tips

Dry them completely or they will mold in storage.
Whole-grain barley makes a dense, dark rusk; use more wheat for a lighter one.
To eat, soften briefly with water and olive oil.
Good with coffee or tea.

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Recipe FAQ

How long does it take to make paximathia (greek barley rusks)?

Plan on 30 minutes of prep and 3 hours of cooking, plus 2 hours to chill. The recipe makes 20 rusks.

How should I store paximathia (greek barley rusks)?

Store airtight at room temperature for up to 3 months.

Can I make paximathia (greek barley rusks) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Twice-baked bread rusks eaten across Greece, with barley versions especially associated with Crete. Serve it with coffee or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 20 servings this recipe makes.

85 Calories / serving

0.3g Fat

17.7g Carbs

2.4g Protein

0.1g Sugar

Whole recipe (20 servings): ~1700 cal · 6g fat · 354g carbs · 48g protein · 2g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.