Eggless Whole wheat rusk recipe
Eggless Whole wheat rusk recipe is a crispy indian biscotti, one of the most common tea time snack in most of the Indian houses.
Ingredients
1 Cup = 200 ml
- 1.25 cup whole wheat flour (190 gram)
- 1/2 cup powdered sugar (100 gram - we used bura sugar)
- 1/4 cup milk powder (35 gram)
- 1 cup + 2 tbsp warm milk
- 2 tbsp Semolina/suji
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 2 tbsp oil
- 1/4 tsp cardamom powder
ADDITIONAL INGREDIENTS
- oil for greasing tray
- Flour for dusting tray
Instructions
- Preferably take a wide and flat tray with shortest height.
- Grease it with oil.
- Sprinkle some wheat flour all over the tray.
- Spread the flour inside the tray.
- Turn down the tray so that excess flour is dusted out. Keep aside.
- Take a bowl and place a sieve over it.
- Add 1+1/4 cup flour, 1/4 cup milk powder, 1/2 cup powdered sugar, pinch of salt, 1/4 tsp cardamom powder, 1 tsp baking powder and 1/2 tsp baking soda.
- Sift the ingredients in the bowl.
- Add 2 tbsp semolina and mix.
- Add 2 tbsp oil and mix.
- Now slowly start adding milk and keep mixing the batter. For a smooth consistency of batter, about 1 cup + 2 tbsp of milk was used.
- Transfer this batter into greased tray and spread evenly.
- Place the tray in pre-heated oven and bake for 30 minutes @180 degree C in the middle rack with both the rods on.
- Insert a toothpick and if it comes out clean, means bread is properly baked.
- Bring the tray out and let bread cool down completely.
- Take the bread out of the tray and place on chopping board.
- Invert the bread from the tray and place bread on cooling rack for cooling completely.
- Now it's a time to cutting. For proper piece of rusk, you can use scale to cut bread into pieces. The bread is cut into the shape of rusk.
- Arrange these pieces on a baking tray.
- Bake in a pre-heated y @150°C for 30 minutes initially.
- Open the oven, turn the sides of the bread sticks.
- Further bake @150°C for 30 minutes more or until bread sticks turn crisp.
- As we like slightly dark brown rusk, so shifted the baking tray on top rack of the oven and baked just for 1 minute at @230°C with only top rod on. So can skip this part if don't like the deep colour of rusks.
- Bring the tray out and arrange all rusks on cooling rack for complete cooling.
- Whole wheat rusks are ready.