Rusks

The consumption of rusks dates back to ancient times. In Greece, it is also known as "dipiritis artos", i.e. twice-baked bread. Greek women had no time to knead bread every day, because they also participated in farming, so they found an alternative. They would knead a large quantity of bread which the family consumed fresh and kept it for as long as it could be preserved, approximately two to three days.

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