Dissolve the honey in the lukewarm water. Sprinkle the yeast over the surface and leave for 10 minutes until foamy.

In a large bowl combine the barley flour, whole wheat flour and salt. Make a well in the centre. Pour in the yeast mixture, olive oil and vinegar. Mix with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface.

Knead for 8 to 10 minutes. Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for 1 to 1.5 hours until roughly doubled.

Divide the dough into 12 to 16 equal pieces. Roll each into a ball then flatten into a disc roughly 8cm across and 2cm thick. Score a horizontal line around the equator of each disc with a sharp knife.

Cover the shaped dough and rest for 30 minutes. Preheat oven to 400°F / 200°C.

Bake for 25 to 30 minutes until the outside is firm, golden and sounds hollow when tapped. Remove from the oven and cool for 15 to 20 minutes until comfortable to handle.

Split the rusks along the scored lines. Arrange all pieces cut-side up on baking sheets.

Reduce oven to 250°F / 120°C. Place the cut rusks cut-side up on baking sheets and bake for 1.5 to 2 hours. After 45 minutes flip so the cut side faces down.

Turn the oven off and leave the rusks inside with the door slightly ajar for a further hour to finish drying passively. Remove and cool completely on a rack.

Once fully cooled, store in an airtight container.

Briefly dip each rusk in cold water for 3 to 5 seconds. Shake off any excess water and place on your serving plate.

Drizzle olive oil generously over the rehydrated rusk surface. Add crumbled or sliced feta, Kalamata olives, oregano, and flaky sea salt. Optionally drizzle with balsamic glaze.

Eat immediately.