Recipes · Greek · Bread
Paximadi (Twice-Baked Rusks)
One serving has 187 kcal and 4 g protein, and at least a fifth of a woman's daily need of selenium (26%), thiamin (25%) and manganese (20%). Ready in 140 minutes.
- Preparation: 75 min
- Cooking: 65 min
- Makes: 1 serving (65.8 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 25 g Flour, barley
- 15 g Flour, all-purpose
- 0.5 g Yeast, active dry
- 20 g Water
- 5 g Olive oil
- 0.3 g Salt
Method
- Makes 1 rusk; multiply the ingredients by 10 for a batch of 10. Dissolve the yeast in the warm water, then mix into the barley and all-purpose flours with the olive oil and salt to a firm dough; knead for 5 minutes.
- Cover and let rise in a warm place for 1 hour until doubled.
- Shape into a small loaf and bake at 200 °C (400 °F) for 20-25 minutes until firm and golden.
- Let cool slightly, then slice.
- Spread the slices on a tray and return to a low oven at 120 °C (250 °F) for about 40 minutes, turning once, until completely dry and hard all the way through.
- Cool completely on a rack; they harden further as they cool.
- Store in an airtight tin; they keep for weeks and are traditionally softened with a little water or wine before eating.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 187 kcal | 9% |
| Carbohydrates | 30.3 g | |
| Water | 24.8 mL | |
| Fiber | 3.1 g | 10% |
| Protein | 4.4 g | 9% |
| Tryptophan | 0.07 g | |
| Threonine | 0.14 g | |
| Isoleucine | 0.16 g | |
| Leucine | 0.3 g | |
| Lysine | 0.15 g | |
| Methionine | 0.08 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.23 g | |
| Tyrosine | 0.13 g | |
| Valine | 0.2 g | |
| Histidine | 0.1 g | |
| Fat | 5.6 g | |
| Monounsaturated | 3.7 g | |
| Polyunsaturated | 0.78 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.72 g | |
| Saturated | 0.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 11.1 mg | 1% |
| Copper | 0.11 mg | 12% |
| Iron | 1.4 mg | 8% |
| Magnesium | 27.8 mg | 9% |
| Manganese | 0.36 mg | 20% |
| Phosphorus | 93.4 mg | 13% |
| Potassium | 98.2 mg | 2% |
| Selenium | 14.6 µg | 26% |
| Sodium | 119 mg | |
| Zinc | 0.65 mg | 8% |
| Thiamin (vitamin B1) | 0.27 mg | 25% |
| Riboflavin (vitamin B2) | 0.12 mg | 11% |
| Niacin (vitamin B3) | 2.6 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.17 mg | 3% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 41.1 µg | 10% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 9.6 mg | 2% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.89 mg | 6% |
| Vitamin K | 3.6 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.04 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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