Milk Rusk
This is a regular bread rusk which is made by baking bread twice. I have read about cake rusk as well but have not yet tried it. I guess I am more of a bread person. Lol :-). No but seriously, my husband says I can survive only on coffee and bread and I don’t disagree. If weight and health were not an issue, I would definitely survive on these two!
So coming to these Milk Rusks. You may have already read my post on Whole Wheat and Semolina Bread Rusk. This time I used the recipe to make rusks with all purpose flour (APF) and then again with a combination of all purpose and whole wheat flour. To tell you the truth, I liked the taste of the rusks made with APF better. I know..not healthy and all… But I feel – a good balance of healthy and unhealthy is ok in life. Isn’t it?
I have used jaggery but you can use sugar as well. Increase or decrease the amount of sugar depending on your liking. I make these very mildly sweet. Also, I have not added any spices like cardamom, fennel etc. You can go ahead and add any spices you like. I personally detest cardamom so I never add it . Baking from scratch is a time consuming procedure. So be sure to have some patience :-). I am usually yapping away on the phone or listening to an audiobook while I keep an eye on the oven.
Milk Rusk
Equipment
- Baking tray
- OTG
Ingredients
- 250 grams All Purpose Flour
- 1/4 tsp Salt
- 3 tbsp Jaggery
- 3/4 tsp Instant Yeast
- 1 ½ tbsp Olive oil
- 4 tbsp Milk Powder
- 200-240 ml Lukewarm Water
Instructions
- Add all the ingredients, except water, into a big bowl and mix well.
- Add water little by little, till you get a shaggy dough. You may need a little more or little less depending on how your flour absorbs liquids.
- Take this dough onto a clean kitchen counter and knead for 10-12 minutes using the stretch and pull method. The dough should now be smooth, soft and pliable. (You can also knead the dough in a stand mixer).
- Keep the dough in a well oiled bowl, cover with a damp cloth or cling wrap and allow to double in size.
- Once the dough has doubled in size, punch it gently to release the gases and knead for a minute.
- Divide the dough into two portions. Take one portion, roll out into a rectangle form and then fold tightly into a log shape. Repeat this step with the other portion. Keep these two logs on a greased tray/ in a greased mould and allow to double in size.
- Preheat the oven at 180 degrees Celsius for 10 minutes. Bake the bread for 25 minutes and then allow the loaves to cool completely.
- Slice each loaf into 1/2 inch thick slices and then arrange on a tray lined with parchment paper.
- Bake at 130 degrees Celsius (in a preheated oven) for 20 minutes. Rotate the tray halfway in between.
- Take out the tray, flip the slices over and bake again at 130 degrees Celsius for another 15-20 minutes. Keep an eye on the oven or your rusks may burn.
- Take out the rusks and let cool completely on a wire rack. Store in an airtight container.
- Enjoy with a cup of hot tea!!!
Notes
- You can use sugar instead of jaggery if you wish.
- Add spices of your choice (cardamom, fennel, etc).
- You can also use whole wheat flour and all purpose flour 50:50. All other ingredients and steps remain the same.
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
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