Page 40 - RECIPES BOOK

Greek paximadia is a twice-baked rusk
that is traditionally made with barley, but
modern-day versions may employ various
flour types and significantly vary in form
and size. Paximadia comes in both savory

and sweet versions that are often flavored
with citrus zest, anise, or chocolate.

40 MINUTES BAKE 4 PORTIONS 140 CALORIES

INGREDIENTS

• 2 pounds’ whole wheat flour
• 2 pounds’ all-purpose flour
• 2 pounds’ corn meal
• 2 pounds’ rye flour
• 2 pounds’ barley flour
• 1 1/2 quarts’ lukewarm water
• 1 pound / 1/2 kg sourdough starter called prozymi in Greek and made

by keeping a pound of dough from previous bread making
• 2 cups extra virgin Greek olive oil
• 3 tablespoons salt
• 2 tablespoons sugar

STARCH DISHES 3