Good Idea to Preparing Appetizing Traditional barley dakos

Wishing to dine Traditional barley dakos a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with clear instructions on preparing a Traditional barley dakos like a famous chef made.

We hope you got insight from reading it, now let's go back to traditional barley dakos recipe. To cook traditional barley dakos you need 7 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable Traditional barley dakos, below are the ingridients needed:

1. Provide 4 cups of all purpose flour or wholemeal flour.
2. You need 4 cups of barley flour.
3. Prepare 3 tbsp of dry yeast.
4. Use 2 tsp of salt.
5. Prepare 2 tbsp of honey.
6. Take 1/2 cup of olive oil.
7. Get 2-3 cups of tepid water.

After readying the ingridients, now you are ready to make your 5-star Traditional barley dakos by following the guidances below:

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!!!.

For certain thin rusks this may not be required. These traditional Cretan rusks are typically used to make dakos salad, but they also make excellent additions to soups and in other foods where you want some grain bulk. Out of the bag they are very hard and must be softened with water, wine, broth, etc. before eating. Barley flour was often used because it was more filling, which was necessary in those lean times. This type of rusk is present everywhere in Cretan cuisine which is known to be the prototype of the Mediterranean diet.

Recipe : Traditional barley dakos

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