John Myers
Contents
show
Ingredients
- 215 g Wheat flour for baking
- 85 g Wholemeal rye flour
- 1 tbsp Cooking oil
- 1 pinch Salt
- 1 pinch Sugar
- 1 tsp Baking soda or bicarbonate
- 1 piece Egg
- 50 ml Milk 1.5% fat
- 1 tbsp Crushed almonds
- 1 tbsp Crushed nuts
Instructions
Baking, baking process 1:
- (Mix the dough and pre-bake) Mix all ingredients cold, knead into a relatively soft dough, shape into a lump or roll with kitchen foil and a towel and bake for a short 15 minutes in a hot oven. (160 ° C / 15 min. In an electric oven)
Rusks, baking process 2:
- (Cutting and baking, if necessary multiple drying) Now remove the pre-baking dough with a pair of tongs or a lifter and let it cool down. While still warm, thin slices are cut off and placed on the oven tray again and baked for another 25 minutes or a little more at 200 ° C. Remove the slices and let them cool and let the steam evaporate.
Drying, quality and storage:
- The desired hardening results from good evaporation and further drying until the rusk is crispy and firm, so that it can be stored for at least 4 weeks. To do this, it is necessary to pack the rusks airtight (foil bags) so that no humidity softens the dried consistency.
Use:
- As storable hard bread, as travel provisions and as a side dish for snacks.
Nutrition
Serving: 100gCalories: 389kcalCarbohydrates: 6.4gProtein: 6gFat: 38.3g
