Rusks made with Barley - Sfakia, Crete (8.8 oz)

Votzakis Brothers

$5.95

Rusks (Paximadia) are the name given to an array of Greek twice-baked bread products. An ancient food first developed by the Minoans, to this day they are the de facto sustenance of farmers, fishermen and shepherds (perfect for on the go) and a mainstay in the Mediterranean diet.

There are countless varieties of rusks, ours are made from ancient grains by the Votzakis Brothers, a small multi-generational family bakery in Sfakia, Crete. Their ancient wheat product line is named Zeidoron, which means “gift of life”, referring to the health-giving qualities of this ancient bread product.

Zeidoron Small Barley & Ancient Wheat Rusks

These chunky rusks combine barley with an ancient wheat known in Greece as Zea, or scientifically as Triticum diccocum, an ancient variety recently resuscitated by artisan farmers. Barley is a traditional grain on Crete, and the most common grain used to make the islands beloved rusks. These delicious sourdough rusks are pure, natural with few ingredients – Zea starter, Zea wheat, barley flour, water, salt, and olive oil. They are crunchy and a bit drier than our rusks made from 100% Zea. They have a lovely earthy flavor. 

Please note, the crunchy texture is similar to a hard pretzel.  They can be enjoyed as they are, but Greeks often dip them in water before eating or allow them to soften from the various accompaniments they are served with.

Ingredients:  Triticum Dicoccum flour (60%), Barley flour (30%), Olive Oil (2%), Water, Leaven (Triticum Dicoccum flour, Water, Yeast), Salt

Serving size – 2 pieces (18g)

 

% DV

Calories

80

4%

Total Fat

0.2g

0%

   Saturated fat

0

0%

   Trans Fat

0

0%

Cholesterol

0mg

0%

Sodium

0mg

0%

Total Carbohydrate

9g

3%

   Dietary Fiber

2g

6%

   Total Sugars

0g

0%

     Added Sugars

0g

0%

Protein

2g

6%

Vitamin D

0

0%

Calcium

10mg

3%

Iron

0.5mg

3%

Potassium

50mg

1%

May contain traces of sesame, milk-based products, peanuts, other nuts or eggs

Recipe Ideas

Rusks have a crunchy texture similar to croutons. If you'd like to soften them a bit you can run them briefly under water. They are a delicious and long-lasting pantry staple that can be used in so many different ways. You can serve them with some of our delicious dips, cheese, and olives as a mezze, dip them in soups, or add as a crunchy topping to salads and pasta.

Barley Rusks, Tomatoes, Apples, and Mint (Dakos salad)

See Recipe

 

Greek Salad with Rusks, Roasted Grapes, Aegina Pistachios & Arugula

See Recipe

Customer Reviews
4.3 Based on 9 Reviews
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Filter Reviews:
LK
10/02/2020
Lia K.
United States United States
Rusks with Barley

Very fresh and tasty. Ordered a lot more.

JS
09/18/2020
Jane S.
United States United States
Rusks that crunch

Excellent medium for hummus, tapenade, marmalade, and more. Keeps the crunch!

AO
08/07/2020
Alcestis O.
United States United States
Good and not sweet

These are pretty similar to the ones made with ancient wheat. Good as a plain snack or accompaniment to soup, topped with a cheese or vegetable spread, or cheese. Mainly though, I like that they're plain and not sweet like biscotti.

EB
11/20/2019
Eric B.
United States
Remarkable little toasts

It's hard to put your finger on these little toasts, especially after they have disappeared in a matter of minutes!

Z.
08/09/2019
Zaferia .
United States
Adequate Rusks

Used to a bit hardier of a rusk. These will do the trick, since I can’t find them at a reasonable price anywhere else.