Whole Wheat Rusks
RECIPES BAKERY

Whole Wheat Rusks

INGREDIENTS

  • 700 gr. Type 90%
  • 300 gr. Type 70% Strong
  • 20 gr. salt
  • 20 gr. sugar
  • 30 gr. margarine
  • 40 gr. yeast
  • 100 gr. 24-hour brown sour dough
  • 630 gr. water
  • 10 gr. Vinegar

INSTRUCTIONS

  1. Allow the dough to rest for 15 minutes. Cut dough into 650 gr pieces and mold into the length of the baking tray
  2. Cover with bran flour and rest for 10 minutes
  3. Knock out the dough and cut into the desired distance through to the bottom of the baking tray using the spatula
  4. Ferment for 30-40 minutes and bake at 210°C without steam for 40 minutes. Dry out rusks in the oven at 100°C for at least 2 hours
THE FLOURS OF THE RECIPE

Baking Flour

Whole Wheat Rusks

Loulis Mills-Type 70% Strong

INGREDIENTS

  • 700 gr. Type 90%
  • 300 gr. Type 70% Strong
  • 20 gr. salt
  • 20 gr. sugar
  • 30 gr. margarine
  • 40 gr. yeast
  • 100 gr. 24-hour brown sour dough
  • 630 gr. water
  • 10 gr. Vinegar

INSTRUCTIONS

  1. Allow the dough to rest for 15 minutes. Cut dough into 650 gr pieces and mold into the length of the baking tray
  2. Cover with bran flour and rest for 10 minutes
  3. Knock out the dough and cut into the desired distance through to the bottom of the baking tray using the spatula
  4. Ferment for 30-40 minutes and bake at 210°C without steam for 40 minutes. Dry out rusks in the oven at 100°C for at least 2 hours