A LITTLE HISTORY: If you’re using Cretan barley rusks, here is a little history: Barley rusks, a traditional Cretan bread product, are essentially double-baked bread, made with barley flour and usually with a little whole wheat flour added to the mix. Making rusks used to be a common practice for families that could not bake bread often. Another benefit was that rusks lasted a long time and traveled well. Last but not least, barley flour was also often used because it was more filling and because growing barley is easier and requires less water, so very advantageous in a dry Mediterranean climate.