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.

Here’s How:

1. 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).
2. Except for pre-sliced bread, cut the bread into slices about 3/4 to 1 1/4 inch thick. Cut rolls in half.
3. Slow bake in a 120F (50C) oven until dry and crisp, anywhere from 3 hours on up, depending on the thickness of the slices.

Tips:

1. To make rusks for crushing (to use as toasted bread crumbs), or in recipes calling for “friganies,” use sliced white or whole wheat bread.
2. Do not remove the crusts before baking for Greek recipes.

What You Need

• Bread or rolls
• Baking sheet