An ancient Greek survival bread. These twice-baked barley rusks are intensely hard and dehydrated, designed to last for months. The alchemy lies in the fermentation of barley and whole wheat, followed by a slow drying process that creates a rigid, crystalline starch structure that must be briefly rehydrated in water or tomato juice to be eaten.
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The Dough. Mix yeast in warm water. Combine flours and salt. Add olive oil and water. Knead for 10 minutes until a very stiff, dense dough forms.
First Rise. Let rise in a warm place for 2 hours . It will not double in size due to the heavy barley.
Shaping. Shape into thick, elongated loaves (like a large biscotti log). Score the top deeply with a knife into 1-inch thick slices, but do not cut all the way through.
First . at 375°F (190°C) for 1 hour until hard.
The Slicing. Remove from oven. While still warm, cut all the way through the pre-scored slices.
The Second (Paximadi). Lower oven to 250°F (120°C). Lay the slices flat on the oven rack. for 2-3 hours until they are completely and rock hard. Let cool completely in the oven.
To serve, briefly dip in water or top with grated tomato and feta (Dakos).
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