Semolina Rusk

Welcome to the blog. After neglecting the blog for a really long long time, I am slowly catching up 🙂 I sincerely hope to update the blog regularly in the coming few weeks. With a lot of festivals lined up, the later part of the year is very interesting for home bakers and bloggers like me. This year I promise to add more Christmas bakes too. Today, I am here with one of the most popular tea time snack “sooji rusks”. If you are a frequent visitor of this blog, then you might be aware of the other two rusk recipes in the blog. The cake rusks are definitely tastier than the bread rusks for the amount of fat in it. But these are super crunchy and delicious, a perfect accompaniment with your morning cuppa 🙂

So, coming to the recipe, it’s fairly straightforward. Make a sweet bread with sooji/semolina/chiroti rava and cool it completely. Slice it and bake it again at a low temperature till it becomes crisp and golden. Cool it well and store in airtight containers. Use the fine version of semolina. Else, pulse the normal rava in a dry mixer jar till it’s a fine powder. Adding a tablespoon or two of milk powder will definitely enhance the flavour and taste. This recipe is like a plain canvas, use your imagination and come up with interesting flavour combinations. Till then happy baking. Stay healthy and happy. Cheers!!

Ingredients:

• Semolina 300 gm
• Salt a pinch
• Instant yeast 3/4 tsp
• Sugar 50 gm
• Butter 1 tbsp
• Milk 200 ml
• Water as required
• Nuts n berries as required
• Cardamom powder 1 tsp

Method:

• Mix the semolina, salt, sugar, yeast and cardamom powder in a mixing bowl.
• Add the milk (lukewarm) to the dry ingredients and mix.
• Pour water slowly and start kneading into a smooth dough by using the stretch and fold method. Knead for around 10-12 minutes by adding the butter till you get a soft, supple and elastic dough.
• Transfer the dough into an oiled bowl and cover the bowl with a kitchen towel.
• Allow the dough to rise till it’s double in volume. This might take around 30 minutes to an hour depending on the ambient temperature of your kitchen.
• Once the dough is doubled, knock out the gases and knead for a minute.
• Divide the dough into three equal pieces and roll each into logs. You can sprinkle cashew nuts and raisins or any other nuts, seeds and dried fruits while you roll the dough.
• Place them on a baking tray lined with parchment paper or a silicon mat. Alternatively, you can place the shaped logs in small rectangular cake tins.
• Sprinkle some water on the top and cover with a lid. Allow it to proof for 15-20 minutes.
• Meanwhile preheat the oven at 190-200 degree Celsius for around ten minutes.
• Place the proofed dough into the oven and bake for 20-25 minutes or till the top is golden.
• Remove the bread from the oven and place them on a cooling rack. You may apply some melted butter on top of the bread.
• Once the bread is fully cooled, slice them uniformly into around 1 cm thick slices.

• Arrange these slices on a baking sheet lined with parchment paper.
• Bake these again at 150-160 degree Celsius for around 15 minutes. Flip and bake the other side for around 10 minutes. By then the sides should look golden. If not bake for a few more minutes. You may increase the temperature slightly and bake for 2 more minutes. Please keep an eye on it as it can burn or turn too brown in no time.
• Remove the tray and cool the baked slices completely on a cooling rack.
• Store in airtight containers and enjoy with your tea or coffee.

Notes:

• You may vary the flavours as per your liking. Add little roasted and crushed jeera (cumin seeds) for a different flavour. You may add vanilla extract or orange extract for a fruity flavour.
• One may add the zest of an orange too.
• Another version would be to add little cocoa powder in the dough while kneading and then a handful of chocochips while shaping the dough.
• I shall try a savoury version soon and update the blog. Stay tuned…
• If you want a sweeter version, increase the amount of sugar by a tablespoon or so.