Paximathia is a twice-baked bread that is traditionally made with barley.
Paximathia can be seen as early as the Byzantine empire as it was popular with soldiers and priests during that time. Along with that, it was mainly consumed by farmers while they were in the fields. In present day, Paximathia is a staple food in Crete. Crete also is well known for their own version of the Paximathia which is renowned for its taste and quality.
Ingredients
1/2 cup salted butter at room temperature
1/2 cup extra virgin olive oil
1 cup granulated sugar
3 eggs
1 tsp anise seed
1 tsp fennel seed
3 tsp baking powder
5 cup all purpose flour
1 egg
2 Tbsp milk
Sesame seeds
Instructions
Preheat oven to 350 F. Using a mixer, beat the butter in a large bowl at high speed until light and fluffy. Slowly drizzle in the olive oil and continue to beat until well combined. Scrape down the sides of the bowl with a scraper, add the sugar and seeds, and beat again till well combined. While still beating on high speed, add in the three eggs one at a time and beat until the texture looks like whipped frosting.
Measure the flour by fluffing it up with a whisk and lightly scooping it into the measuring cup. Put the flour into another bowl and add the baking powder. Whisk the flour and baking powder together until well combined, then gradually add the flour to the butter mixture either by hand, or using a mixer on low speed.
Divide the dough into 2-3 equal parts. You are going to shape it with your hands into flat, narrow loaves on an ungreased cookie sheet. The loaves need to be about 2 1/2 to 3 inches wide, and about 1 inch high. The length can be as long as your pan will allow.
Using a flat edge like a spatula, score the dough with diagonal strips about 3/4 inch wide. Push straight down into the dough, don’t drag through it. Mix the last egg and the milk in a small bowl, then use a pastry brush to spread some of the mixture across each sliced loaf. Sprinkle sesame seeds over the top.
Bake the dough for 20 minutes. Do the next steps quickly while the dough is still hot, but be gentle as the loaves will be brittle. Remove the dough from the oven, then using a narrow bladed knife, cut along your score marks with an up and down motion, and then bring the knife down as you get to the edge. Run the knife through a second time to cut completely through to the bottom.
Allow the cut loaves to cool for about 10 minutes, then carefully loosen the cut pieces and separate them from each other a little. Put them back into the oven for another 10-15 minutes, or until they have been toasted to a light golden brown. Remove from the oven and allow to cool on the pan. Paximathia will keep for a long time (assuming you allow them to last that long) if stored in an air tight container. They can also be frozen for later eating.
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