Saturday, November 10, 2012

Whole wheat spelt rusks.


(my mother's recipe - the best!)

3 easy steps, 3 bowls:

1.) Combine: 1,5 cups of sugar, 250g butter/margarine and 1,5 cups boiling water. Slice the butter into smaller pieces as it dissolves. Stir now and then until all the butter has melted.

2.) Mix together: 1kg Spelt flour, 4 teaspoons of baking powder and a good pinch of salt. (Instead of spelt flour you can also use ordinary self raising wheat flour, but then only use 3 teaspoons of baking powder.)

3.) Whisk up 3 eggs and add to the butter mixture.

Add flour mixture to the butter mixture and mix with a wooden spoon until well combined. Do not over mix and do not knead. The dough will be very moist and sticky - don't worry, that's normal!
Form small balls in 3 greased bread tins and let it sit for 10-15 minutes to rise a bit.



Bake at 180'C for one hour.






Turn out onto a cooling rack. When cooled, break and cut into smaller pieces (approx. 3 x 5cm pieces) and dry out in a 90'C oven for 4 hours with a metal spoon in the door to let the moist air escape. Store in an airtight container when completely cooled.

Mignon

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