Traditional barley dakos

Name: Traditional barley dakos
Yield: 32 barley rusks
Cuisine: British
Ingredients: 4 cups all purpose flour or wholemeal flour; 4 cups barley flour; 3 tbsp dry yeast; 2 tsp salt; 2 tbsp honey; 1/2 cup olive oil; 2-3 cups tepid water

Cookpad Greece @cook_8238176

Greece

This is a recipe for traditional dakos, the traditional barley rusks that you can use with salads and not only.

Recipe by liavegan

This is a recipe for traditional dakos, the traditional barley rusks that you can use with salads and not only.

Recipe by liavegan

Cookpad Greece @cook_8238176

Greece

This is a recipe for traditional dakos, the traditional barley rusks that you can use with salads and not only.

Recipe by liavegan

This is a recipe for traditional dakos, the traditional barley rusks that you can use with salads and not only.

Recipe by liavegan

Saved

Ingredients

32 barley rusks

4 cupsall purpose flour or wholemeal flour
4 cupsbarley flour
3 tbspdry yeast
2 tspsalt
2 tbsphoney
1/2 cupolive oil
2-3 cupstepid water

Saved

Steps

1

Mix the yeast wih half of the wheat flour and adding tepid water, make a thick batter that you set aside to rise until it doubles in volume.
2

Mix the rest of the flour adding the salt, then the honey that you have mixed with a little tepid water as well as the oil and the risen yeast. Add as much tepid water as is needed and knead until you have a pliable dough.
3

Set aside the dough to rise then press it back down. Divide into 16 pieces and form them into a sausage shape of 3 cm diameter. Score them well lengthwise in the middle and after wetting the ends lightly press them togeher to form a ring, like a bagel.
4

Place them on a baking tray brushed with oil and set them aside to rise once more.
5

Bake at 180°C for one hour in a preheated oven. As soon as they cool cut them in half where you have scored them previously.
6

Bake at 80°C for about 3 hours until they dry.
7

They are... AMAZING!!!