Making rusks (twice-baked bread) from regular bread is very easy, but because of low oven temperatures, it takes a while. The good thing is that you don’t have to stir, mix, or even flip it. Rusks are an important part of Greek cooking – they’re used to make crumbs, in salads, but the most popular use is in Greek lathovrekto (bruschetta) – with a variety of toppings.
The classic shape of the Cretan barley rusk is similar to a large kaiser roll.
- Choose the size rusk or slices you want to make – regular sliced bread, French bread size, baguette size, or kaiser rolls (preferably barley or whole wheat).
- Except for pre-sliced bread, cut the bread into slices about 3/4 to 1 1/4 inch thick. Cut rolls in half.
- Slow bake in a 120F (50C) oven until dry and crisp, anywhere from 3 hours on up, depending on the thickness of the slices.
- To make rusks for crushing (to use as toasted bread crumbs), or in recipes calling for “friganies,” use sliced white or whole wheat bread.
- Do not remove the crusts before baking for Greek recipes.
What You Need
- Bread or rolls
- Baking sheet