Rusk

From: Bha-cha1956 [mailto:bha********56@yahoo.co.in]
Sent: Monday, 16 May, 2016 10:20
To: madhavi.cyberkitchen@gmail.com
Cc:

Subject: Rusk recipe

Good Day !

Dear Mrs. Madhavi,

I have been following your blog for the past one year and I am impressed with the recipes….specially the bread varieties.

At the age of 60, I learned to bake!  Credits to your blog.  I love the crispy rusk with tea but, couldn’t find a recipe in the blog.  So, can you please let me know the simple bakery style rusk recipe please……..

God bless you and looking forward the rusk recipe soon.

With love,

Bharathi Chandran.

 

Dear Mrs. Bharathi. C,

Thank you for your kind words. “Age is not at all a factor to learn” - You are the perfect example! By the way, I am also big fan of Rusk-Tea combo.

Yes, still there is no Rusk recipe at MCK.  Since, you bake bread; Rusk is not at a big deal. Rusk is nothing but, baking the bread again. So, if you can bake any bread, it becomes Rusk.

However, here the bakery style rusk recipe exclusively for you :-)

Ingredient  :  3/4 cup of warm water           ;           1/4 tbsp of instant yeast ;         1/4 tbsp of sugar         ;          1 ½ cup of  all-purpose flour       ;      1/2 tsp of salt ;     2 tbsp of soft butter     ;  ½ tbsp. of cumin seed

Dissolve the sugar in a lukewarm water and sprinkle yeast over it and mix well. Add salt, butter then add flour and knead to soft dough. Cover the dough with damp cloth and leave it for an hour to rise.

After an hour, punch the dough, sprinkle the cumin seed and knead for about 5 minutes. Shape the dough so that it fits well in the greased baking loaf tin. Cover the loaf with damp cloth and leave it for second rise for about 45 minutes.

Transfer the loaf into 180°C pre-heated oven and bake for about for 30-40 minutes. (do not forget to brush the loaf with milk before, transferring into oven)

Remove the bread from the loaf and allow to cool. Slice into 1/4 inch thick and place the slices on the baking tray and transfer into the 150 °C pre-heated oven and bake till light brown and crisp.

Tip : Rusk can be crushed into powder (using electric blender)  this powder is known as breadcrumbs, used to make cutlets.

Kimmelweck Rolls

This month challenge in We Knead To Bake  group was  Kummelweck or Kimmelweck  Rolls. 

Yes, it’s difficult to pronounce (at least for me) but, not difficult to bake. Kimmelweck  Rolls are of German origin. Need to know more……Instead of me cut and paste, you can ask wiki.

The original recipe suggests using, Bread flour or vital wheat gluten + all purpose flour combination, as an alternative to Bread flour. Since, I do not have Bread flour and vital wheat gluten in my pantry, I go with whole wheat flour and all purpose flour combination and it worked well. The rolls turned out as hard crust on top, soft  inside.

Also, instead of sprinkling of sea salt and caraway seeds on the top, (also, I do not have) I go with cumin seeds.

Ingredient  :  ¼ cup of whole wheat flour       ;      1 ¼ cup of all purpose flour     ;      1 tsp of instant yeast          ;         ¼ cup of warm water            ;               1/4 cup of warm milk     ;     1 tbsp of oil         ;            1/2 tbsp honey              ;         ½ egg white      ;         ¾ tsp of salt ;     egg wash      ;      cumin seeds & sea salt for sprinkle

In a bowl, add warm water, warm milk and Yeast and stir well.  Let it sit aside for about 5 minutes.

Add oil, honey, the egg white with yeast mixture, and stir well. Add salt and about 1/4 cup of whole wheat flour and knead, add little by little  and continue to knead till to get  a smooth and elastic  dough.

Shape the dough into a ball shape and coat with oil and cover the bowl with damp cloth. Allow the dough to rise until double in volume. may take up to 60 – 90 min.

Deflate the dough well (not kneading), shape again into a ball shape and cover again with damp cloth and allow for second rise for 30 minutes.

Divide the dough into four equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased baking tray and brush with oil. Cover the tray let the dough rise for 30 more minutes.

Egg wash the top, and cut slits using a sharp blade or scissors.  Sprinkle the top of the rolls with sea salt and cumin seeds, and then mist with water. Bake the rolls at 220°C  for 5 minutes and then quickly mist with water again and continue to bake for another 20 minutes or so until the hard brown crust.

Allow it to cool on a wire rack and Serve with paya or burger. 

Broken wheat Savory Bread

An innovative  Savory Semolina Cake was posted by Mrs. Meena and I was quite impressed with the recipe. But, want to try with 75% broken wheat and 25% semolina combination. (Regular visitor of my kitchen knows that, I restrict the use of all purpose flour, semolina and white flour)

 It turned out very good, tasty and healthier bread. I am glad to share here.

Ingredients :      ¾ cup of Broken wheat         ;           ¼ cup of semolina         ;           1 cup of mix vegetables (carrot, beans, peas)            ;        1 tsp of grated ginger       ;     1 green chili chopped            ;         1 tsp of red chili powder         ;        1/3 tsp of turmeric powder            ;     ¾ cup of yogurt          ;         2/4 cup of water         ;           1/2 tsp of red chili flakes         ;          2 tbsp of oil            ;              1 tsp of mustard seeds          ;          1 tsp of cumin seeds      ;           ½ tsp of baking soda     ;       salt to taste     ;       curry leaves

Procedure :  Mix broken wheat, semolina and yogurt keep aside for 15 minutes. Add the mix vegetables, ginger, green chili, red chili powder, turmeric powder, red chili flakes, salt and combine well. Add water just enough to make it into thick batter.

Season the mustard, cumin seeds with Oil and add the curry leaves. Add the seasoning in to the batter mix.

Finally add baking soda to the batter mix and Transfer the batter into greased loaf pan and to the preheated oven and bake at 200ºC for about 30 minutes or until completely done.

Allow it to cool and serve with Mint (Pudina) chutney. (I was asked by my son to bake this at least once in week)