Barley bread
Bread of barley flour entirely or in a mix, greyish, with a dense moist crumb and a mild sweetish-nutty malty taste, with soups, stewed meat and cheese.
Barley bread is bread of barley flour entirely or in a mix with wheat or rye, of a greyish colour, with a dense, moist, slightly sticky crumb (barley is low in gluten), with a mild sweetish-nutty malty taste. It is baked as flatbreads and hearth loaves, served with soups, stewed meat, cheese and butter and used as a filling everyday and lenten bread.
Recipes with this ingredient
Dakos is a traditional dish of Cretan cuisine, rooted in the simple yet genius gastronomy of Greek peasants. It is a tasty snack combining the crunch of barley rusks soaked in olive oil with the softness of tomato puree and the tenderness of crumbly feta cheese. Olives add zest, while oregano brings the aroma of the Mediterranean. This unpretentious delicacy is perfect for a light dinner, paired with a glass of retsina or friendly gatherings under the warm sun. It embodies the atmosphere of island life—simple yet rich in flavors and traditions. Ideal for those who appreciate a balance of richness and freshness in one dish.
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