Bread history

The archetypal bread like food is a common habit of people through the ages In all the earth. Depending on the products of each location, social life, religious beliefs, human needs, developed a primitive culture, the culture of bread.Basic daily food, essential for the nutritional value of mobilized human ingenuity. Thus created breads from wheat, barley, rye and other grains.Created complex breads flavored with herbs and spices, seeds depending on the dietary habits of each society, just breads and other simple materials equally delicious. Breads also in different shapes, small or larger, shaped coil etc.

As to the method of baking the most common forms were:

klivanitis bread baked in the oven escharitis bread grilled, platys placed in a special container apopyrias the grilled, aleifalitis during baking the coated with oil, Dipirites bread,Minoans called the bread baked twice In this way kept the bread for longer, this bread, cut properly is the rusk.

The bread fermented nut scratched before baking . When it was ready to cut as were worked out and baked again . The piece of bread which is rusked called Dakos. The round micro rusked bread inscribed around it after the first baking is divided into two parts ( carapace ) and they baked it again. It is wonderful food for young and old replaces or complements the fresh bread Today people are more interested in healthy older models , the rusk has a special place in the palette of food. Made from simple materials , foods with lots of fiber, essential for the human body, helps in proper bowel function . Still contain many vitamins , especially B complex , necessary for the proper functioning of the nervous system . Even the rusk gives mainly multitude of other useful items .

 Rusks Species

A plurality of rusks in shapes and sizes located in Crete, with spices, herbs and various fragrances and other materials The main types are defined but the main material, the raw material used for their preparation. The whole grain rusks, the rusks and barley rye rusks.   All types of nut available in derived wholemeal, that most plant materials.The rusks are made with whole grain wheat flour, one of the main ingredients of the Cretan diet.

Nutritional Values

They contain proteins and amino acids , B vitamins , fiber , and even magnesium and manganese , essential elements for the proper functioning of our body . The barley rusks contain B vitamins , friendly acid and vitamin B6 , fiber , antioxidant , silicon , chromium , amino acids , magnesium and phosphorus Barley has less gluten than wheat , dries faster and lasts longer The rusk rye is a good source of B vitamins , contain magnesium, manganese , selenium , amino acids , fiber and antioxidant components .


The rusk is a gourmet trademark of Cretan food. Nowadays it has conquered the gourmet cuisine and is considered an ideal complement to a balanced diet.
Types of rusks
Today, a single walk in the bakeries shows that the rusk remains a key asset of our diet. The bakers prepare many different types. In Crete, we can find rusks in all shapes and sizes. The main types of rusks however, are three, and are based on the raw material used to bake them. Thus, we have the barley rusk, the wheat flour and the rye. Of course, these types of rusks, depending on the production and processing of their raw material, are also available in wholegrain versions, with more fibers.
How they benefit us
The rusks have a high nutritional value. Depending on the raw material from which they are prepared, they have plenty of nutrients to offer us.
Rye rusks
The rye nuts are an excellent source of B vitamins, containing magnesium, manganese, selenium, amino acids (such as tryptophan), fibers and antioxidants (such as lignans and selenium).
Barley rusks
The barley rusks also contain B vitamins, the main ones are folic acid and vitamin B6, fiber, antioxidants, silica (helps regenerate and protect our bones), chromium (whose adequate intake is related with better glucose control for diabetics), amino acids, magnesium and phosphorus. Because barley has less gluten than wheat, it dries quickly and can be maintained for a longer time.
Wheat rusks
Wheat is one of the key ingredients of Greek food. It contains proteins and amino acids and the prominent one is tryptophan.
Tryptophan is essential for teenagers and children who are still growing, but also for athletes and seniors.
The grain is also rich in B vitamins, fiber, magnesium and manganese (essential for the operation of our enzyme systems and power supply), which are necessary ingredients for people who have intense daily activity and athletes.
For all hours of the day
The rusk can be an ideal complement of all our meals during the day.
Power Breakfast. Its high content of carbohydrates, fiber and vitamins gives us energy, helps to improve bowel function and prepares the body for physical and mental work day.
Ideal snack. An easy and practical solution for intermediate snacks, and has just a few calories and helps to keep blood sugar at good levels.
A perfect lunch. It’s a meal that is full of nutrients (protein, fat, carbohydrates). Rusks and a salad cover ideally the ratio of carbohydrate that we should have as the basic for a meal of the day.
A healthy and light evening meal. A light meal- particularly at night – should include foods low in fat and low in calories, making them more digestible. The rusk, together with some cheese, tomato and olives is exactly what you need for a light, delicious and hearty dinner.
It now breakfast in Crete is not barley rusk dipped in wine, as it was two generations ago, but continues to occupy a special place in Greek cuisine.
Preparation: Sprinkle the nuts with a tablespoon of olive oil and Lay over grated tomato. Sprinkle with salt, oregano, add a little more olive oil and serve.