This morning a super baker friend of mine, Jayshree, shared gorgeous pictures of the rusks she baked. Coincidentally i had tried the same yesterday and failed. Something about her post got me thinking and the next thing i know ,i had a perfectly baked batch of yummy crispy rusks. Thanks Jay, this one is for you. My mom had asked me to try these ages ago, she’s going to be thrilled.
Go ahead and bake these for tea this evening.
Whole Wheat Buttermilk Rusk
This morning a super baker friend of mine Jayshree shared the gorgeous pictures of the rusks she baked. Coincidentally i had tried the same yesterday and failed. Something about her post got me thinking and the next thing i know ,i had a perfectly baked batch of yummy crispy rusks. Thanks Jay, this
Sieve the whole wheat flour, salt and baking powder together 3 to 4 times.
Pre heat the oven at 180 degrees for 10 minutes.
Mix the milk and curd. Set aside for 5 minutes.
Add sugar and oil. Beat the mixture well.
Add the sieved flour and fold in gently until no lumps remain.
Spoon into a greased and lined loaf tin. [ Using a loaf tin will help you cut neat slices for the rusks]. Tap the tin gently on the kitchen counter to remove trapped air bubbles.
Bake in the pre heated oven at 180 degrees for 25-30 minutes or until the skewer inserted comes out clean.
Unmold the 'cake' and transfer onto a wire rack. Allow to cool for 15 minutes.
After that, refrigerate the 'cake' for 20 minutes.
Use a sharp knife to slice the loaf [ each slice about 1/2 inch in thickness].
Place the rusk slices on a greased and lined cookie tray. [ Brush the slices lightly with melted butter]
Bake at 150 degrees for 10-15 minutes on each side until they turn a lovely golden brown. [Turn them over once one side is baked].
Allow to cool on a wire rack before storing in an air tight jar.
Oven temperature and time may vary. While baking the rusk take care not to over bake or they might get burnt.
You may prepare the 'buttermilk' by adding 1 tsp of vinegar to the milk, instead of curd. [I prepared one batch this way and they also turned out lovely ].
Refrigerating the 'cake' makes cutting easier and you would get neater slices of rusks.
The batter is fairly thick, do not worry too much about it. Just make sure that the dry ingredients are sieved well and folded in gently. The cake will turn out soft. And this will give us gorgeous crunchy rusks.
In case you do not have a loaf tin , you can use a square baking pan or a brownie tray.
Please use unsalted butter for brushing, otherwise the rusks may taste too salty. [ This happened in my first batch]. If you do not have unsalted butter, go ahead without brushing the slices.
Happy Baking. Enjoy your cup of tea with these crunchy goodies.