Rusks; teff flour, pressure cookedPosted: 4 October 2011
I was going to make some rusks using brown rice flour but while looking for it in the freezer I came across the jar of teff flour so I used that instead since I haven’t tried teff flour yet.
While it was mixing, at first it had an interesting smell, but as the flour got wetter the smell went away.
|1 cup||teff flour|
|1 cup||wheat bran|
|3 tablespoons||nonfat dry milk|
|3 tablespoons||instant potato|
|2 tablespoons||olive oil|
|3/4 cup (approximately)||water|
The water quantity is an approximation. I add the water slowly, 1 tablespoon at a time. When the dough starts sticking together in clumps I let it mix longer before I add each additional tablespoon. Towards the end the dough will clump together and stick to the mixer’s paddle. In the beginning the mixer is on low; once the dough starts clumping together I put the spatter shield on the bowl and turn up the mixer’s speed. At this point, after each tablespoon of water it needs to mix for a minute or more before I add another tablespoon. Instead of adding enough water so that it starts sticking to the bowl I stopped as soon as it was a stiff dough sticking to the mixer’s paddle. I was thinking that it might be better to use a dryer dough since it’s going to be pressure cooked and steamed.
Next I put it in a greased plastic bowl with a snap on lid, but before putting its lid on it I press some plastic food wrap down onto the dough. Even with plastic on it the top darkens. I let it rest for at least an hour before I transfer it to the loaf pan and cook it.
I let the dough rest for at least 2 hours.
The reason I let the dough rest is that I read that whole grain flours don’t absorb fluids as quickly as white wheat flour does. And the bran needs extra time to soak up its fluids. Additionally, there is enzyme activity going on that adds complexity to the flavor of the bread, but that probably requires a longer rest (for example, a day).
After its rest I put it in the little loaf pan, covered it with aluminum foil, and cooked it at high pressure for 25 minutes, then let the pressure go down naturally.
I set up my pressure cooker by putting the pressure cooker’s trivet in it then put the folding steaming basket on top of it (with its center handle removed). I want the loaf pan up away from the water and I’ll put in several cups of water.
I chilled the cooked loaf overnight in the fridge.
Next I sliced the bread at the 2 setting.
I think I should have added a tablespoon or more of water when I was making the dough; the slices are just on the edge of being too dry. None of the slices fell apart while handling them but I could see some small cracks in the middle of them.
About a third of the slices I swabbed with sriracha sauce that I thinned with a little water.
The slices are drying at 115 degrees; I set the timer for 6 hours.
Later, after drying and cooling: Very nice. The taste is nice as is the texture. They hold up with dipping; I made some dip with plain Greek yogurt to which I added some finely chopped fermented serrano chilis and some basil.
The ones that I brushed on the sriracha sauce also came out well; they’re nicely hot and spicy.
I’m not sure if I should have added a wee bit more water when making the dough since they do have a nice texture; they’re not too tough and not too crumbly.