Mini carob rusks with aniseed and walnut

December 5th, 2019 § Comments Off on Mini carob rusks with aniseed and walnut § permalink

According to the historians, rusk was consumed by ancient Minoans (in Crete) as it was the only way to have a kind of bread to keep longer without spoiling, during their journeys. They call paximadi (παξιμάδι) to the ancient wonder bread that is rusk, of which various shapes of them are loved in all over the country with many different types.

It is beleived that, the word paximadi comes from an ancient Greek baker and cook, Paxamos. The double baked bread paximadi word is derived from Greek and borrowed as  peksimet into Turkish.

Paximadi is a staple food of Greek island cuisine, especially for sailors, farmers and shephards that are away from homes for long periods.

The classical preferred flour for paximadi is barley which gives its characteristic flavour.

Nowadays one can find a paximadi with various types, including sweet ones, but not as sweet as a biscuit.

The sweet ones like these mini carob rusks are commonly served with a cup of coffee.

  • 400 gr + 1 T. whole wheat flour
  • 1 T. brown sugar
  • 1/2 cup carob syrup
  • 1/2 cup extra virgin olive oil
  • 1 cup coarsely chopped walnuts
  • 1/2 cup fresh orange juice
  • 1 T. aniseed
  • 2 t. baking powder
  • 1/2 t. baking soda

Preheat your oven to 170°C.

In a bowl, combine orange juice and baking soda.

Add extra virgin olive oil, brown sugar and carob syrup to the bowl.

In another bowl, combine whole wheat flour, baking powder, aniseed and walnuts.

Add the flour mixture to the liquid mixture in batches and make a soft dough.

Knead 4 small loaves and cut into 2 cm slices, but not all the way through.

Place a sheet of parchment paper on the bottom of your baking tray. Put the loaves into the tray and bake in 170 °C for 25 minutes.

Remove from the oven, cut in slices and seperate the pieces.

Place the rusk pieces to a parchement covered oven tray and bake again for at least 30 minutes with lowered temperature of 160°C.

Bake the rusks until dry compeletly and all moisture is gone.

Let them cool and store in an airtight container.

Bread Baking Day#30- Aegean farmer’s bread

May 18th, 2010 § 6 comments § permalink

Aegean farmer's bread

Bread is one of  the sacred food, both the polytheistic and the monotheistic religions of all the times. For especially Aegean region community, the relationship with bread has persisted in one way or another throughout the history,coming until today. And there is no doubt that it is going to continue to be part of the material and spiritual culture of this region.

I am thrilled with the idea, when I read that a “bread baking day event” is celebrated every month all over the world. So with my Aegean farmer’s bread recipe, I decided to participate this month’s Bread Baking event (BBD) of Kochtopf . The subject is: BBD#30: Breads with a Twist.

This will be my first experience as a blogger!

Aegean farmer's bread

  • 1 cup wheat flour
  • 1 cup yellow flour (a very fine durum wheat flour especially for the production of farmer’s bread – ?????? ???????)
  • 1/2 t.  fresh yeast
  • 3/4 cup lukewarm water
  • 1 t. sugar

Dissolve yeast in 1/4 cup lukewarm water and let work 15 minutes.  Add 1 t. sugar and let stand in a warm place. Then add all the ingredients together into a bowl and mix them, until you get a sticky dough. If you have a food mixer, mix for 5 minutes. If not, knead for 15 minutes with hand.

Cover the dough with a kitchen towel and let it rest at least an hour to rise.

Aegean farmer's bread

  • 2 cup wheat flour
  • 1/2 cup bran
  • 1/2 cup barley
  • 1/2 cup rye
  • 1 3/4 cup lukewarm water
  • 1/2 t. instant yeast
  • 1 t. salt
  • sesame seed and aniseed for topping

Combine all the above ingredients in a large bowl. Add the rised dough that you prepared before. Mix for 10 minutes with a food mixer. If you don’t have a chef food mixer, knead the dough about 15 minutes with hands.

Cut dough in four and shape them as a ball. With the help of a rolling pin, roll out one of the ball dough. Brush with hazelnut oil the edges of the rolled out part of the dough. Then close the rolled out part of the dough over the round part of the dough. Repeat the same to the other balls. Dust the top of the breads with flour and sprinkle with sesame seed and aniseed.

Place them into a parchment covered oven tray and let them rise for almost two hours.

Bake in a preheat oven 180° C for 30 minutes and 200° C for 10 minutes in order to have a little bit thick crust.

Aegean farmer's bread

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