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RECIPE
7 INGREDIENTS 12 STEPS 6hr 40min

Paximadia

4.7
3 Ratings
Served with cheese and olives or just simply topped with ripe tomatoes, olive oil, feta and oregano, cretan barley paximadia were more than just the foundation of the Greek diet, they represented a way of life that everyone of us should glean some inspiration from.
Paximadia Recipe | SideChef
Served with cheese and olives or just simply topped with ripe tomatoes, olive oil, feta and oregano, cretan barley paximadia were more than just the foundation of the Greek diet, they represented a way of life that everyone of us should glean some inspiration from.
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
6hr 40min
Total Time
$0.80
Cost Per Serving

Ingredients

Servings
12
US / METRIC
3 cups
Einkorn Flour
2 Tbsp
Active Dry Yeast
24 fl oz
Warm Water
4 fl oz
Extra-Virgin Olive Oil
5 cups
Barley Flour
1/2 Tbsp
Fine Salt
3 Tbsp
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Nutrition Per Serving

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CALORIES
388
FAT
10.6 g
PROTEIN
10.1 g
CARBS
66.1 g

Cooking Instructions

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Step 1
For the starter, in a large bowl whisk Einkorn Flour (3 cups) and Active Dry Yeast (2 Tbsp) together. Add Water (16 fl oz) , whisk until smooth.
Step 2
Cover and let rise until doubled (45 minutes to 1 hour). Add Extra-Virgin Olive Oil (4 fl oz) to starter, whisking to combine.
Step 3
For the dough, in a separate bowl, whisk Barley Flour (5 cups) with Fine Salt (1/2 Tbsp) . Add Honey (3 Tbsp) to Water (8 fl oz) , stirring until combined. Make a well in the flour and add the honey water to the well.
Step 4
Next, add the starter to the well. Slowly begin to stir the wet ingredients into the barley flour. Stir contents until they start to come together as a dough.
Step 5
Knead the dough by hand in the bowl until contents are well combined. Remove dough from the bowl and knead on work surface until elastic for 3 to 5 minutes.
Step 6
Return dough to the bowl, cover and let rise until doubled for 1 1/2 to 2 hours. Once the dough has doubled, remove from bowl and knead for a few minutes.
Step 7
Divide dough evenly into 12 portions. Roll each portion into a cylinder about 7 inches long. Shape each cylinder into a gentle spiral and press evenly until about 4 inches in diameter.
Step 8
Place paximadia onto baking sheets about 2 inches apart (6 per baking sheet). Score each paximadi around the edges with a lame or a sharp knife to facilitate easier slicing in half once baked. Cover paximadia and let rise for 1 hour.
Step 9
Position oven racks to the center of the oven. Preheat the oven to 400 degrees F (200 degrees C).
Step 10
Place baking sheets in the center of the oven and bake paximadia for 40 minutes, rotating the sheets halfway into the baking time (after 20 minutes). When done, remove from oven and let cool until you can handle them. Slice each paximadi in half with a serrated knife.
Step 11
Lay halved paximadia out across baking sheets, cut side down (you will need 1 additional baking sheet). Return paximadia to oven and dry at 175 degrees F (80 degrees C) for 2 hours.
Step 12
Remove from oven and let cool to room temperature.
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Nutrition Per Serving
Calories
388
% Daily Value*
Fat
10.6 g
14%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
66.1 g
24%
Fiber
7.9 g
28%
Sugars
4.9 g
--
Protein
10.1 g
20%
Sodium
274.7 mg
12%
Vitamin D
--
--
Calcium
26.1 mg
2%
Iron
2.5 mg
14%
Potassium
193.3 mg
4%
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