Barley rusks from Crete island 500gr.



The rusk [paximadi in Greek] – is among the most known and dear Greek commodities. Moreover during the
recent years that the value of the Mediterranean diet has been recognized worldwide, the barley rusk has claimed a permanent position on our tables. We supply barley rusks with a rough texture, and with a slightly earthy plant taste which justifies the select ingredients they are made of.

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What is the barley rusk?

Barley rusks are made with whole grain flower milled in stone mills. After the kneading, which is made with yeast, the dough is left to “prove” in order to mature slowly. Then it is baked inside an oven with olive wood. When ready it is left to cool and then cut into thick pieces. Then these pieces are put on large baking pan placed in the oven where they remain for a few hours at a moderate hear in order to dry.

The history of the barley rusk.

The original name of the rusk was “disilicate bread” due to the fact that the rusks were baked twice. The Greek word “paxamadi” first appeared during the early A.D. years. Its name appears as “Paxama” and later on as “paxamiti” until it took its final definition with the passing of time. There is reference that the origin of the word is due to Paxamos, a scholar-writer of that time, who specialize in writings of gastronomic interest. Andrew Dalby in his book “Siren Feasts” maintains that from the Greek word paximadi evolved the Arabic “bashmat” the Turkish “beksemad”. The Serbocroatic “peksimet”, the Rumanian “pesmet” and the Venetian “pasimata”. In Latin, it was translated as “pane biscoctus” which meant bread twice baked. The barley rusk was considered to be the bread of the poor as it was made by families without the financial means to bake fresh bread on a daily basis. So, they knead bread whenever they had enough flour to do so and kept it fresh for two or three days or for as long as it was possible to preserve it – and then it was put at low heat in the oven in order to be dried and preserved for a longer period. We meet barley rusks in historic texts as one of the foods in the ship’s hold during military campaigns, as a part of the supplies, the Venetians were sending to the besieged by the Ottomans Crete and as the basic food of the guerrilla during the German
occupation of Greece.

What barley rusk offer to our health.

1. They are a rich source of carbs. Barley consists of a premium source of carbohydrates which help lower cholesterol, adjust the level of glucose in the blood and also to the proper function of the colon.

2. They contribute to the best possible operation of the
nervous system. They contain B vitamins especially folic acid and vitamin B6 both of which contribute to the better function of the nervous system and to the correct operation of the liver.

3.They adjust the sugar in the blood. The chromium which exists in barley rusks is the basic element of the nutritional system in the human body which plays a key role in the adjustment of the sugar in the blood. Its adequate consumption contributes to the better control of diabetes.

Always be advised by your nutritionist about the correct quantities you put in your diet.

Ideas to enjoy barley rusks.

-Before consumption spray them with water.
-As a base to Cretan dakos with feta cheese and olive oil.
-Inside Greek salad with olives and capers.
-In meatballs instead of bread.
-As a base to cheesecake instead of biscuits.
-As staffing in fish together with tomatoes and garlic.
-In breakfast instead of cereals together with milk,
honey and raisins.

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