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Sweet rusks made with sourdough


3 kg flour
700 gr sugar
3 cups oil
300 gr sesame
½ a little bottle of cinnamon oil
2 tsp ground cloves
2 tsp mastiha
100 gr coriander
1 tsp cinnamon
1 tsp pepper
(About 1 cup)



Restart the sourdough by kneading it with ¾ kg of flour and a little water. Leave overnight to rise. The next morning, mix it to a dough with the other ingredients, apart from the sesame. Form elongated loaves and cut them them vertically into slices, so that you can separate the paximadia from one another later. Scatter the sesame over a tray or work surface and roll the loaves in it. Cover and leave in a warm place to rise. When the loaves are ready, bake them at first in a moderate oven (180 C) and then increase the temperature. As soon as they have browned, turn off the heat and leave them to cool. They can be eaten when they are soft. If liked, however, they can be dried and hardened by returning them to the oven at a low heat, until all the moisture has evaporated and they become crunchy.


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