Rusks; sorghum, rye, no baking soda

Pretty much the same as before but no onion stuff and I decreased the water to 3/4 cup; that seemed to be about right.

1/2 cup sorghum flour
1/2 cup whole grain pumpernickel rye flour
1 cup wheat bran
1/2 teaspoon salt
1/3 cup nonfat dry milk
3 tablespoons instant potato
2 tablespoons oil
3/4 cup (approximately) water

The dough is taking a well earned rest.

Later … minor disaster! I’ve been greasing these mini loaf pans and the loaves just slide out as soon as they come out of the oven and since the pans are non-stick I decided to not grease them this time. Big mistake; the bread stuck to them like nobody’s business. But I managed to get enough of the bread out and put it in the fridge to cool and now it’s sliced and drying.

Later after cooling … not so good. They’re definitely strong enough to hold up as dipping chips. But when dried they have a sandy, gritty quality that’s definitely not pleasant. They didn’t have this with the onion and baking soda. Perhaps the onion softened things slighty, but just enough to make them palatable. And the baking soda did something, because they were too crumbly.

The flavor is unremarkable. Not bad, just blah.

The sorghum flour is sort of like corn meal but not that coarse, but definitely not as fine as wheat flour. Also, the rye flour I’m using is whole grain rye, or pumpernickel rye, which is not as finely ground as wheat flour; I once sifted it and little hard bits of rye remained in the strainer but I no longer have that sifter. I just got some dark rye which is more finely milled; it might be better with it.

I have another batch baking right now that’s 1/3 cup sorghum, 1/3 cup rye, and 1/3 cup whole wheat. It will be interesting to see how that turns out.

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