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Poriazis Barley Rusks 800g
Limnos barley rusks are made from selected crops grown on the Poriazis bakery's farms on the island. The grains are ground in traditional mills and the dough is kneaded, baked and stored without any preservatives or additives. Rusks from the island are rich in vegetable fibres, proteins and slow-releasing carbohydrates and can be used as a crunchy substitute for bread with any meal.
£7.60
Unit Price
£0.95
/ 100 g
Net content: 800g
Packaging: Plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Barley Rusks (Whole Barley Flour, Yeast, Leven, Salt)
Allergens: Gluten, may contain traces of Egg and Sesame.
Packaging: Plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Barley Rusks (Whole Barley Flour, Yeast, Leven, Salt)
Allergens: Gluten, may contain traces of Egg and Sesame.
| Typical Values | Per 100g |
|---|---|
| Energy | 1689kJ/ 404kcal |
| Fat | 6.1g |
| of which Saturates | g |
| Carbohydrate | 76.3g |
| of which Sugars | g |
| Protein | 11g |
| Salt | g |
Can be used as a substitute for bread at any meal. Makes an unusual and extra crunchy crouton topping for soups and salads. Or can be soaked and served in a tomato-based dakos salad, like a kind of Greek panzanella.
There is nothing better than a fresh, juicy salad and we love the Cretan version.
It has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course we love it, it's what we were brought up on. The grated graviera is not very common but it fits perfectly.
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Poriazis Bakery, Limnos, Aegean Islands
The Poriazis Family has been manufacturing exquisite, traditional, baked goods with wheat cultivated in the volcanic soils of Lemnos, since 1919. Husband and wife, Nikolaos and Chrysanthis, first founded the company with the aim of providing locals with the best bread, grains, and nuts. The company’s wide range of products highlights the flavours of the homeland by using 100% fine Lemnian wheat, and faithfully following grandmother Chrysanthi’s original recipes from 1919.
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