Paximadi

Method

Mix the flours, salt and yeast in a large bowl, then add the water and olive oil, bringing the mixture together into a shaggy dough. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover and leave to rise for 90 minutes until doubled. Knock back the dough and shape into an oblong loaf approximately 30cm long and 10cm wide, then place on a lined baking tray and prove for 45 minutes. Bake at 220°C for 35-40 minutes until golden and hollow sounding. Cool completely, then slice horizontally into approximately 2cm thick pieces. Place the slices cut-side down on baking trays and dry in a 160°C oven for 25-30 minutes, turning halfway, until completely hard and golden. Store in an airtight container for up to 3 weeks.