Barley flour rusks corrigendumPosted: 10 September 2011
The previous entry for barley flour rusks was all wrong. I kept having this vague feeling that I was confused and forgetting something, and I was. The current batch of rusks is from the mystery loaf; the previous batches have had a bit of leftover dough which I’ve been putting in a plastic container and freezing; these crackers are from that dough defrosted and mixed. That’s why they’re so unremarkable. Not bad, just unremarkable. But they did slice very thinly. The loaf sat in the fridge overnight; I need to try that again.
The loaf prior to the mystery loaf was the barley bread rusks. And true to barley flour’s form they were great crackers. Lots of that great barley flavor, and the rolled oats did not disappear into the dough and you could see them in the crackers. I increased the dried potatoes from 2 tablespoons to 3 tablespoons. The dried crackers had a very slight crumbly texture that worked well and made them not so tough. That may have been from the 1/4 teaspoon of baking soda or the increased dried potato flakes, or both.
1 cup barley flour
1 cup wheat bran
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup nonfat dry milk
3 tablespoons instant potato
2 tablespoons oil
1 cup water
Bake for 1 hour in a 350 degree oven. Cool for an hour or so then, optionally, wrap in plastic or aluminum foil and let it rest overnight in the fridge. Slice thinly. Dry the slices in a food dehydrator until fully crisp.