Greece · Southern Europe
Paximadia
Also known as Παξιμάδια, Cretan rusks
Cretan barley rusks baked once, sliced, then returned to a cooling oven to dry completely — meant to be splashed with water and olive oil before eating.
Method
Twice-Baked Rusk
Hydration
55%
water to flour
Glycemic index
55
Medium GI
Energy
350 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 10
- chewiness
- 2
- aroma
- 6
- moistness
- 1
Scale 0–10
Nutrition
per 100 g| Energy | 350 kcal |
|---|---|
| Protein | 9.5 g |
| Carbohydrates | 68 g |
| of which sugars | 1 g |
| Fat | 2.5 g |
| Fiber | 9 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Rock-hard rusk
- Dense before dipping
Typical ingredients
- Barley Flour
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.