Cretan Barley Dakos Paximadi — The Everyday Bread of the Cretan Diet (400g)

The Cretan rusk: a bread format with a nutritional profile that most bread cannot match.

Barley paximadi is one of the oldest documented foods of the Cretan diet. What makes it nutritionally distinct is the combination: wholegrain barley at 73%, natural sourdough fermentation, extra virgin olive oil baked into the dough, and double baking with no industrial additives. The result is a shelf-stable product with a fibre and protein content that few bread alternatives reach.

Why wholegrain barley makes a difference:

• Dietary fibre (13.8g per 100g): one of the highest fibre values in any bread-format product. Barley beta-glucan is a soluble fibre specifically associated with slower glucose absorption and a more sustained satiety response.
• Plant protein (13.1g per 100g): a meaningful protein contribution for a grain product, supporting the use of dakos as a complete light meal rather than a snack or side.
• Low in sugars (1.7g per 100g): reflects the absence of refined flour and added sugars. Carbohydrate content is predominantly complex, from the wholegrain barley.
• EVOO in the dough: extra virgin olive oil is incorporated during baking, contributing healthy monounsaturated fats directly to the base product — not a surface coating.
• Vegan and additive-free: no preservatives, no colourings, no emulsifiers. The ingredient list is exactly what traditional paximadi has always contained.

Nutritional values per 100g:

• Energy: 1721 kJ / 411 kcal
• Fat: 3.4g — of which saturates: 0.8g
• Carbohydrates: 75.2g — of which sugars: 1.7g
• Fibre: 13.8g
• Protein: 13.1g
• Salt: 1.8g

Ingredients: wholegrain barley flour 73%, leaven (wheat flour, water), extra virgin olive oil, barley malt, yeast, salt.

Contains gluten (wheat in the leaven). Suitable for vegans. No artificial additives or preservatives.

Storage guide: keeping the paximadi crisp and pantry-ready.

Double-baked and fully dried, barley paximadi is one of the most naturally shelf-stable bread products you can keep. Its very low moisture content is what protects it — the main risk is not spoilage but absorption of ambient humidity, which softens the rusk prematurely. Store correctly, and it remains in perfect condition for months.

How to store it correctly:

• Cool, dry place: a pantry or kitchen cupboard away from steam and heat. No refrigeration required or recommended.
• Reseal after opening: fold and clip the original bag tightly, or transfer to a dry airtight container after first use.
• Away from strong odours: wholegrain barley absorbs ambient smells readily. Avoid storing near spices, coffee, or cleaning products.

Freshness timeline:

• Unopened: up to 8 months from production. The double-baking process ensures long shelf stability with no preservatives.
• After opening: best consumed within 4–6 weeks. Reseal tightly after each use to maintain crispness.
• Once moistened for serving: consume immediately. The rusk softens quickly once wet and does not keep after preparation.

Product details:

• Format: whole rusks, double-baked, ready to use
• Net weight: 400g
• Origin: Crete, Greece
• Brand: Gi Tou Notou
• Shelf life: 8 months
• Allergens: contains gluten (wheat flour in the leaven)
• Dietary: suitable for vegans. No artificial additives, preservatives, or colourings.

The Cretan double-bake.

Paximadi is not bread dried out — it is bread baked twice by design. The first bake sets the loaf; the second, at a lower temperature, removes the residual moisture completely. This is an ancient Cretan technique developed for long preservation without any additives, allowing farmers, shepherds, and sailors to carry a nutritious, complete food for days without spoilage. The double-bake is not a processing shortcut. It is the recipe.