Barley Rusks

Method

Mix the dried yeast with warm water and allow to foam for 10 minutes. Combine barley flour, plain flour and sea salt in a large bowl, then add the yeast mixture and olive oil, mixing until a stiff dough forms. Knead thoroughly for 10 minutes until smooth and elastic. Allow to rise in a covered bowl for 90 minutes until doubled in size. Shape the dough into an oblong loaf, place on an oiled baking tray, and prove for a further 45 minutes. Bake at 200°C for 35-40 minutes until golden and hollow-sounding when tapped. Cool completely, then slice diagonally into 1.5cm thick pieces. Arrange slices on baking trays and bake at 160°C for 25-30 minutes, turning halfway through, until completely dried and crisp throughout.