Ingredients 650 gr soft flour (70%) 12 gr fresh yeast 125 gr mild olive oil 7 gr Salt 300 gr lukewarm water TAGS SAVORY FLOUR GREEK TRADITIONAL FOODS Ingredients 650 gr soft flour (70%) 12 gr fresh yeast 125 gr mild olive oil 7 gr Salt 300 gr lukewarm water Instructions Place the flour, olive oil, and salt in the bowl of a stand mixer. Using the dough hook on low speed, knead for a few minutes until the flour is moistened with the oil. When no lumps remain in the flour, crumble the fresh yeast into the bowl and add the lukewarm water while kneading. Continue kneading on low speed for 7 to 8 minutes until the dough pulls away from the sides of the bowl and becomes soft, smooth, and elastic. Remove the dough and divide it into two pieces. Shape into two long, narrow loaves and place them on a shallow baking sheet. Cut each loaf into 1 cm slices, without cutting all the way through. Cover the baking sheet and leave in a warm spot to rise for about 45 minutes. Bake in a preheated oven at 200°C (400°F) with the fan setting for 35 minutes. Allow to cool slightly so they can be handled. Separate the slices by hand, pulling them apart one by one. Spread them out on baking sheets and bake in a low temperature oven at 140°C (280°F) for about 1 hour, until completely dry and crisp. Once baked, let the rusks cool completely. Store in an airtight container to keep them crisp and light. TAGS SAVORY FLOUR GREEK TRADITIONAL FOODS
