Makes 16-20 Rusks
2 cups all-purpose flour, plus extra for dusting
2 tbsp dried yeast
2-3 c lukewarm water
6 c barley flour
1 tbsp salt
4 tbsp honey
1/2 c O’Live A Little’s Greek Extra Virgin Olive Oil
Method Of Prep
Combine all-purpose flour and dried yeast in a bowl.
Add enough lukewarm water to make a thick batter.
Cover and let rise in a warm place until it doubles in volume.
Sift together barley with salt in a large mixing bowl.
Push flour/salt mixture up on sides of the bowl to create a well in the middle of the bowl.
Stir honey into remaining lukewarm water and pour into the center of the well. Add oil and yeast mixture.
Slowly mix in the flour from sides of the bowl and knead until a sticky and elastic dough has formed. Cover bowl with plastic wrap and a put in a warm place to rise. After two hours, the dough should have doubled in size.
Place dough on a lightly floured surface and knead for about 6-7 minutes.
Divide the dough into 16-20 pieces. Roll each piece out until it is about 10 inches in length.
Join ends of the strip to create a circle and place on a greased cookie sheet. Leave approximately 2 inches in between each circle.
Once all pieces are formed, cover the cookie sheet with a clean kitchen towel and allow it to rise for 1 hour.
Preheat oven to 400 degrees Fahrenheit.
Gently score each circle horizontally with a sharp knife so that they are easier to split after baking.
Place on a baking sheet lined with Silpat or parchment paper. Bake for 1 hour. Remove from heat and let cool.
Once the rusks have cooled, cut each piece into two equal pieces along the scored line.
Place back on the cookie sheet and in the oven on the lowest heat setting (mine was 200 degrees) for an additional 2-3 hours to completely dry out. Allow to cool completely and store in an airtight container.