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  Added: Jul 26, 2007  •  Visited (409)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Whole Wheat Biscuits
(Paximadia Me Sitarenio Alevri)
These are very hard biscuits that should be dipped in coffee, tea, or water before eating. For breakfast, they are traditionally sprinkled with a little olive oil and eaten with cheese.

What You Need:
  • 3 packages (3 tablespoons) active dry yeast
  • ˝ teaspoon sugar
  • 1 cup warm water
  • 5 pounds whole wheat flour
  • 2 tablespoons salt
  • 5 cups lukewarm water

  • How To Cook:
    1. In a bowl dissolve the yeast and sugar in warm water. Cover and put in a warm place until quite foamy, about 5 minutes.

    2. Put flour in another bowl. Make a well in flour and pour yeast mixture into well, adding flour from sides of bowl. Let rest for 3 minutes.

    3. Dissolve salt in 5 cups lukewarm water and add slowly into flour while kneading. Continue kneading until dough is smooth but firm, about 10 minutes (add. more water if dough becomes unworkable).

    4. Divide dough into seven balls and shape into loaves. Mark loaves into 1-inch diagonal slices, cutting halfway down. Cover with plastic wrap and a damp towel and let rise in a warm place until double in bulk, about 1˝ to 2 hours.

    5. Preheat oven to 375°F.

    6. Place loaves on oiled cookie sheets and bake for 40 minutes, or until golden. Remove from oven and cool; slice all the way through.

    7. Place slices on cookie sheets and return to oven. Lower oven temperature to 250°F and bake for 3 hours, or until biscuits are hard.

    1. Biscuits can be used as croutons in salads: Lightly sprinkle biscuits with cold water and cut into bite-size pieces.

    To Make: 9 dozen biscuits
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread


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