My Greek Table by Diane Kochilas

Author:Diane Kochilas [Kochilas, Diane]
Language: eng
Format: epub
Tags: gnv64
Publisher: St. Martin's Press
Published: 2018-11-13T00:00:00+00:00

Paximadia

TRADITIONAL CRETAN MIXED-GRAIN RUSKS

makes about 10 pounds (4.5 kg) rusks

Paximadia—rusks—have a long and storied history in Greece. Paximadia more or less as we know them today derive from the ancient Greek dipyros, which means “twice-baked,” and were essentially a savory biscuit. The rusks are called paximadia after a first-century-AD monk named Paximus, who improved on the ancient recipe, leaving a legacy that is a living tradition to this day. Rusks are made all over Greece and come in all manner of shapes and sizes; the dough can be made from wheat, rye, barley, corn, carob, or chickpea flour, or from various combinations thereof. This recipe is from a home baker in the town of Enagron, a mountain village between Rethymnon and Irakleion. Crete, perhaps more than anywhere else in Greece, is renowned for the variety of paximadia, both sweet and savory, traditionally made on the island.

2 pounds (900 g) whole wheat flour

2 pounds (900 g) all-purpose flour

2 pounds (900 g) cornmeal

2 pounds (900 g) rye flour

2 pounds (900 g) barley flour

1 pound (450 g) sourdough starter (called prozymi in Greek and made by keeping 1 pound / 450 g of dough from previous breadmaking; (see Note)

1½ quarts (1.5 L) lukewarm water

2 tablespoons sugar

2 cups (480 ml) extra-virgin Greek olive oil

3 tablespoons salt

18 lemon leaves, if you can get them

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