Rusks; rye flour, masa harina, sesame seedsPosted: 16 September 2011
Finally made the sesame seed version. I used black sesame seeds. These are not nigella seeds, which some people erroneously call black sesame seeds, or black onion seeds. These taste the same as white or brown sesame seeds and are black. The color from their seed coat colored the dough so it’s quite dark.
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 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||masa harina|
|1/2 cup||dark rye flour|
|1 cup||wheat bran|
|1/3 cup||nonfat dry milk|
|3 tablespoons||instant potato|
|1/4 cup||sesame seeds, unroasted|
|3/4 cup (approximately)||water|
It’s chilling in the fridge.
Later, sliced and dried: I’m not sure about the flavor. The sesame seeds give it sort of an earthy flavor, and there’s also the roasted sesame seed flavor which comes on a bit later. The earthy flavor is unexpected; perhaps that’s how sesame seeds taste when they’re not roasted. Maybe I should have roasted them before I used them but I was thinking that they’d get their roasting when the bread was baked.
The texture is good. Rye and masa harina is a great combination.