Krithino Krithino

Barley rusks


Group Weight / Volume
Krithino 1.000 g
Durum wheat flour Τ70% 1.000 g
Olive oil 200 g
Fresh yeast 50 g
Sugar 40 g
Margarine 100 g
Water 1000 g


Knead all the ingredients together in the kneader bucket adding the water gradually at the slow speed and continue kneading until a well-developed dough is formed.

Indicatively 3 minutes at slow and 8 minutes at fast speed

Rest the dough for 10 minutes.

Slice indicatively at 50 g for small barley rusks or at 110 g for large ones.

Place in the stove for 30 minutes with moisture (±35°C / 70% RH).

Bake at 220° C for 25-30 minutes.

The next day, cut in half and bake (dry) in the oven at 150 ° C for 45-50 minutes.

Barley rusks



Barley mix for traditional bread products.