Green Savory Biscotti with Olive Oil, Yogurt and Nuts

In the winter or early spring, when the garden is full of greens, both cultivated and wild, like the ominous-looking juicy nettles, I often bake green bread and crunchy paximadia that are quite striking and exceptionally delicious! They are an almost guilt-free snack, and Costas eats them with his coffee in the morning or after lunch; I often serve them with all kinds of salads and spreads as part of the meze; they complement ideally all kinds of apetizers, like Tarama or Smoked Herring spread, Tyrokafteri, and also the festive Liver Pate with Pistachios.

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Makes enough biscotti to fill two 3 quart jars
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Barley and Honey starter

The meticulous method and the various phases are copied from Peter Reinhart’s “Whole Grain Breads“, as it was published in the NYT, but I start with the ingredients my ancestors have been using for ages: A combination of barley and wheat flour, honey and spring water; see also this very interesting piece on what is the best flour to use for the starter.

 

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To see what the mixture looks like in the various stages, go to Pete Bakes blog (more…)

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