Barley Rusks: A Wholesome and Satisfying Greek Superfood
Barley rusks, known as “paximadia” in Greek, are a traditional and nutritious food item that has been a staple in Greek cuisine for centuries. These twice-baked, whole-grain breads offer a satisfying crunch, distinctive flavor, and numerous health benefits.
Barley Rusks: A Time-Honored Greek Tradition
Barley rusks have been a part of Greek culinary heritage since ancient times. They are made from whole-grain barley flour, water, and a small amount of salt, resulting in a nutritious and naturally preserved bread with a long shelf life. Barley rusks were traditionally consumed by sailors, farmers, and shepherds, as they provided a portable, non-perishable, and energy-rich food source.
Barley rusks are a nutrient-dense food, offering a good source of dietary fiber, protein, vitamins, and minerals. They are particularly rich in B vitamins, magnesium, and selenium. Barley rusks also contain beta-glucans, a type of soluble fiber known for its cholesterol-lowering and blood sugar-regulating properties.