This is the best so far of all the mixes.
Same soda bread recipe without raisins etc. About 2 T-spoons of brown sugar added, no salt.
50% Rye 50% Brown flour. White flour can also be added.
Crush some anaseed, origanum and basil.
Nice thick texture, freezes well.
- Bread
- (43.8 KiB)
Take 2 slices out the freezer. Microwave for 30 seconds on high.
Generous spread of marg/butter
Some decent thick slices of mature cheddar
That is lunch!
I enjoy rusks and coffee, so while making a mess of the kitchen decided to make some rusks.
See recipe used below.
Needs a bit of tweaking to get the dough flatter and make thinner rusks.
- Rusks dough spread on pan
- (45.43 KiB)
- Rusks cut into blocks and then drying out in the oven
- (39.37 KiB)
Buttermilk Rusks• 1 Kg Flour *
• 2 Large eggs
• 1 X 500ml Buttermilk
• 250gr baking margarine
• ½ Cup sugar (brown) **
• Baking powder 3 teaspoons (Skip if using Self-Raising flour)
• Baking soda 3 teaspoons ***
• Aniseed 2 teaspoons crushed
• Salt to taste (I add nothing - not allowed salt/sodium) The Margarine might be salted. I use unsalted butter.
* Flour - use a mixture of Brown flour, Rye flour, and White bread flour. Ratio depends on your taste
** Sugar - Brown or white depending on taste
*** Baking Soda can be left out. Again a personal taste
Method1. Make sure you have all the ingredients!
2. Nice big mixing bowl
3. Mix all the dry ingredients in the mixing bowl (all by hand)
4. Melt the Margarine/Butter in the microwave
5. Add ¾ of the buttermilk to the Margarine/Butter leaving ¼ on the container
6. Crack the eggs into a dish (check for shells etc.) and then pour into the buttermilk container - remember to screw the lid on tightly!
7. Shake vigorously and then add contents to Margarine/Butter
8. Use an electric mixer and beta up thoroughly.
9. Gradually add the liquid to the flour mixing very carefully. This is a manual procedure using a large wooden spoon
10. Eventually you get what looks like good tacky dough, a bit of cooking oil on hands prevents sticking.
11. Using one of the oven trays, line it with baking paper
Decision time ……………….12. Roll pieces of dough about 100mm long - like a sausage roll. Place the rolls onto the baking paper. You should be able to cover the whole sheet, depending on the size of the tray.
OR ………………….
13. Press the dough as flat as possible across the whole baking sheet
14. Oven at 180c
15. Tray on the middle shelf
16. Bake for 40 minutes (check using a thin metal spike) remove from oven
17. Let it cool down completely
18. If roll rusks, break apart and place on the cooling tray
19. If flat one piece, use a plastic slicer to cut blocks (there is a unit that can be bought to do the cutting)
20. Set oven to 100c and the fans kicks in
21. Place the cooling tray in the middle
22. Leave for about 4 hours. Check a thick piece for moisture
23. If dry, turn off oven and leave the rusks in the oven to cool off (overnight)
Finally a large mug of coffee and then dunk away!