Rusks; rye, sorghum, with spices

The rusks made with 1/3 rye flour, 1/3 sorghum flour, and 1/3 whole wheat flour still have those hard gritty bits. Not as many as when it was half sorghum and half pumpernickel rye. I’m hoping that the gritty bits are from the pumpernickel rye.

In order to test that theory I’m making another loaf that’s half and half but the rye is dark rye not the coarse pumpernickel rye. I also decided to try adding some spices to it since that shouldn’t affect the texture. I used 1/2 teaspoon cumin seeds and 1/4 teaspoon ajwain.

Note: Dark rye flour is not pumpernickel flour. If you have pumpernickel flour you can use it but you must first sift it with a fine sifter and sift out any of the coarse bits of grain that are typically part of pumpernickel flour. If you leave them in, they turn hard as rocks when the slices are dried.

1/2 cup sorghum
1/2 cup dark rye flour
1 cup wheat bran
1/2 teaspoon salt
1/3 cup nonfat dry milk
3 tablespoons instant potato
2 tablespoons oil
1/2 teaspoon crushed cumin
1/4 teaspoon crushed ajwain
3/4 cup (approximately) water

I ground the cumin and ajwain in a mortar and added some of the powdered milk while grinding them, which looked like it was a good idea because the powdered milk picked up the essential oils and turned brown. Better that the essential oils get picked up by the dry milk instead of sticking to the mortar. It really smelled a lot from the ajwain so I hope that doesn’t end up being overpowering.

Later … the crackers are drying but it’s looking like I didn’t use enough cumin; from tasting some bits and pieces the ajwain is definitely there but I can’t taste any cumin. If the texture turns out ok I’ll do another batch with 1 teaspoon of cumin.

Later, after drying … The texture is good; no hard bits, not crumbly, but I cut them just a wee bit too thin. I need to use a setting between 2 and 3 on the slicer. The flavor is dominated by the ajwain so I’m going to make another batch, this time with 1 teaspoon cumin, 1/4 teaspoon ajwain.


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