Rye crackers with more bran

I halved the atta flour quantity and increased the bran by the same ammount (I have to fudge the numbers slightly because my scale only does 2 grams at a time; no odd amounts displayed). The dough was very crumbly; I’m not hopeful.

84 grams wheat bran
30 grams atta flour
62 grams dark rye flour
1/2 teaspoon salt
192 grams water

Still not getting my hopes up; after its 2 hour rest the dough was definitely crumbly.

As an experiment to hold in more of the moisture and possibly help bind it together I sealed the top of the loaf pan with aluminum foil before putting it in the oven to bake. Since I’m not using any leavening the bread never rises so no worries about it pushing up against the aluminum foil.

It’s baked and cooling down. The top of the loaf looked less dried out than the ones that don’t have foil over them.

After chilling overnight in the fridge I sliced them. They sliced nicely. The aluminum foil trick definitely helps keep the final bread moist and makes it easier to slice. I’ll have to remember to do that henceforth.

The slices are in the food dehydrator drying.

I just tried one of the crackers after several hours of drying; they’re not fully dried yet but it looks like they’re not going to be too crumbly, which surprises me considering how crumbly the dough was. Perhaps baking the loaf covered with aluminum foil is the trick. I should try redoing the sorghum flour recipe with it to see if it helps. I should also see how far I can push the wheat bran percentage; I could halve the rye flour quantity to 30 grams and increase the wheat bran by another 30 grams.

After fully drying: well I’m pleasantly surprised; they came out well. They’re not crumbly and the flavor is quite reasonable. Not especially bitter. They’re also not tough so I could also slice them more thickly and give them more substance.

It seems as if the other flours somehow enable the bitterness of the bran to come through more strongly. I’m also suspecting that the atta flour I bought may be the culprit; the grocery store had 3 different brands and being the skinflint that I am, I bought the least expensive (read, cheapest) one.

Standard procedure for making the rusks.

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