Cretan barley rusks (Paximadia)

1. Dissolve the yeast in 350 ml lukewarm water; lightly crush the aniseed in a mortar.

2. In a large bowl mix the barley flour, wheat flour, salt and aniseed, pour in the yeast water and olive oil and knead for 10 minutes into a firm, slightly sticky dough.

3. Cover and leave to rise in a warm place for 1.5 hours until doubled.

4. Shape into two loaves about 5 cm thick, place on a lined baking tray, score deeply every 2 cm with a sharp knife and leave to rise for another 30 minutes.

5. Bake at 190 °C for 40 minutes, let cool slightly, then break into slices along the cuts.

6. Lay the slices on a rack and dry in the oven at 100 °C for 1.5-2 hours until bone dry, then store in an airtight container.

Tip: Paximadi is a staple of Cretan cooking: it's moistened with water or olive oil before eating – it's the base of dakos. It keeps for months.