Barley Rusks

INGREDIENTS

• 500 gr. Barley Flour
• 350 gr. Type 70% Assos Μalakos
• 150 gr. Type 90%
• 20 gr. salt
• 5 gr dark malt
• 100 gr. sour dough
• 50 gr. yeast
• 750 gr. Water

INSTRUCTIONS

1. Mix all ingredients together for 3 minutes on the 1st speed and for 8-9 minutes on the 2nd speed.
2. Cut dough into 150-300 gr. pieces.
3. Roll out and sprinkle with barley flour.
4. Mold and ferment for at least 20 minutes.
5. Bake at 210°C without steam for 40 minutes.
6. Once cool, cut in half and bake at 100°C for at least 2 hours.