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Suji rusk

suji rusk | eggless suji rusk recipe | homemade semolina rusk

blessmyfoodbypayal
Rusk is a well known tea time snack and this one is eggless and maida free.
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Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Course Breakfast
Cuisine Indian
Servings 1 loaf

Ingredients
  

  • 1.5 cup Suji unroasted
  • 1/4 cup Whole wheat flour
  • 1/4 cup Milk powder
  • 1 tbsp Sugar (or as per taste )- Read the notes below.
  • 1/4 tsp Salt
  • 1 tbsp Oil (plus few drops for greasing)
  • 1.5 tsp Yeast instant
  • 1 tsp Fennel Powder
  • 1 tbsp Fennel seeds
  • Water as per need
  • Milk - few drops for milk wash

Instructions
 

  • In a wide bowl, add suji, whole wheat flour, milk powder, sugar, salt, oil, fennel powder and dry yeast.(Here we are using instant yeast which needs no prior activation).
  • Mix all the ingredients first and then with the help of water, start kneading the dough.
  • Knead the dough for at least 12 to 15 minutes continuously and the dough should neither be soft nor hard.
  • Cover the bowl with cling film and place the bowl at some warm place till the dough doubles.
  • With the help of fingers, punch the dough to release its air and then sprinkle fennel seeds.
  • Again knead the dough, but this time only for a minute or two, until fennel seeds are indulged thoroughly in entire dough.
  • Take a baking tin and grease it with oil.
  • Spread the dough in baking tin evenly.
  • Cover the tin with some kitchen towel and place it at some warm place for second rising of dough.
  • Now give a milk wash to the upper surface of dough and place in the preheated oven @ 220° for 20 minutes or till nice brown on top is achieved.
  • Bring the tin out of the oven and keep on the wire rack to cool completely.
  • Invert the bread in some plate for cutting.
  • Cut the suji bread into slices in the shape of rusks in desired size.
  • Arrange all slices on baking sheet already lined with parchment paper.
  • Bake again @ 150°C for 20 min and then @ 220°C for 5-7 minutes or until the slices turn nice golden brown.
  • Bring the baking tray out and let the slices turn completely cool.
  • Your suji rusk are ready. Keep them in airtight container.

Notes

  1. Sugar added in these rusk is very low because these are the bakery rusks and not cake rusks, which are supposed to be sweet. However if you feel it on a lower side, you can add more as per your choice. 
  2. Instead of whole wheat flour, you can add all purpose flour also.
  3. For giving a wash to the dough, you can also use eggs in place of milk.
  4. For a good textured rusks, cut the suji bread only when it turns completely cool.
  5. As every oven is different, so keep  eyes on rusks while baking, especially at the last stage when they are being baked at high temperature for getting nice golden brown color. Otherwise they may get burnt and all your hard work will go fruitless.