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
4.5 Based on 14 Reviews
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Filter Reviews:
NP
09/23/2021
Nick P.
United States United States
Smaller than expected, but I’m glad for it

I haven’t got into them yet (still using up older rusks). I was a bit shocked how small they were. But as I’ve just started watching my portion sizes, I was actually thankful for the fact that they were small.

DB
05/14/2021
Donna B.
United States United States
Very Good Rusks

Good rusks. Used in salads and homemade croutons. Put in soups to bulk it up and it made the soup more filling. Will purchase again.

TB
04/30/2021
Themis B.
United States United States
Barley Rusks

Loved them. Dipped in early harvest olive oil and then ate them with olives or feta. I also enjoyed the lower gluten flour.

IV
02/06/2021
Iosif V.
United States United States
Rusks made with barley

Big bites, bold flavor, excellent taste. My favorites.

PT
12/14/2020
Paul T.
United States United States
Crete Rusks

Excellent quality! Thank you Diane Kochilas!