Greek Barley Rusk Recipe

Barley Rusks (Dakos) EatingWell

WebApr 18, 2024 · Place the dakos about 1 1/2 inches apart on the prepared pans. (Alternatively, shape the dough into paximadia: Divide the dough …

Rating: 4/5(1)
1. Combine all-purpose flour, barley flour, malted barley flour, malted barley grain (or more malted barley flour), aniseed, coriander, yeast, salt and pepper in the bowl of a stand mixer fitted with a dough hook. Make a well in the center and add 1/2 cup oil and grape molasses (or honey and vinegar). With the mixer on medium-low, add water and mix for 6 minutes. The dough should be somewhat sticky, but pull away from the sides of the bowl. If it's too dry, add a little more water; if it's too wet, add 1 to 3 tablespoons all-purpose flour.
2. Turn the dough out onto a lightly floured surface and shape into a ball. Coat a large bowl with the remaining 2 teaspoons oil, place the dough in it and turn to coat. Coat one side of a piece of plastic wrap with cooking spray and cover the bowl with it. Let the dough rise until doubled in size, 1 1/2 to 2 hours.
3. Position racks in middle and upper thirds of oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
4. Cut the dough in half and divide each half into 3 pieces. Keeping the remaining pieces covered with plastic wrap, roll one piece at a time into a thick rope, about 18 inches long. Cut in half and coil each half into a round bagel-like bun, with or without a hole in the middle. Press lightly with the heel of your hand to flatten slightly. Place the dakos about 1 1/2 inches apart on the prepared pans. (Alternatively, shape the dough into paximadia: Divide the dough into 4 pieces. Form each piece into a 14-inch-long log and transfer to the prepared pans.) Cover loosely with plastic wrap and let rise for 30 minutes.

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