Rusks; rye, sorghum, with spices, V2

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 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 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.


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