Rusks from the farm

Rusks from the farm

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Country-style cardamom rusks to go with cheese or marmalade and a nice cup of tea.

Ingredients

Quantity Ingredient
600ml full-fat milk
100ml canola oil or mild olive oil
90g caster sugar or honey
250g wholemeal flour
550-600g plain flour
2 sachets dried yeast
2 teaspoons salt
3 tablespoons coarsely ground cardamom
1 teaspoon baking powder

Method

  1. Warm the milk and oil until lukewarm in a saucepan. Add the sugar or honey.
  2. Combine the wholemeal and plain flours with the yeast, salt, cardamom and baking powder in a large bowl. Gradually stir in the milk and mix with a wooden spoon until the dough comes together. Cover with a tea towel and let rise for about 1 hour.
  3. Turn out the dough onto a lightly floured work surface and knead gently. Cut the dough into 4 pieces, shape them into rolls and then cut each roll into about 6 pieces. Arrange the pieces on baking trays lined with non-stick baking paper, and let rise for 15 minutes.
  4. Meanwhile, preheat the oven to 225°C. Bake the buns for 15 minutes and then leave them to cool. Use a serrated knife to divide each bun into a top and a bottom half. Bake the halves, cut-side up, for 5-7 minutes until they get a bit of colour, then remove the trays from the oven. Lower the heat to 100°C and dry the buns into rusks for 1-2 hours, switching the position of the trays once while drying. Store in an airtight container.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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