Rusks; rye, sorghum, with spices, V2Posted: 15 September 2011
Same as before except that I increased the cumin from 1/2 teaspoon to 1 teaspoon.
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||dark rye flour|
|1 cup||wheat bran|
|1/3 cup||nonfat dry milk|
|3 tablespoons||instant potato|
|1 teaspoon||crushed cumin|
|1/4 teaspoon||crushed ajwain|
|3/4 cup (approximately)||water|
The dough is resting; it’s going to rest overnight and then in the morning it will go in the fridge; I have a luncheon date tomorrow so I’ll bake it after that.
Later, after baking, sliced, and almost dried … The ajwain flavor is still too pronounced. Next time I’ll try 1.5 teaspoons cumin.