Buttermilk Korppu Rusks Food

BUTTERMILK RUSKS

Steps:

• Preheat oven to 240°C.
• Sift the dry ingredients and stir til well mixed.
• Cut in butter - the mixture should resemble corn meal when done.
• Beat buttermilk and egg together and add to dry ingredients.
• Mix to a firm dough.
• Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
• Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
• Brush with diluted milk.
• Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
• Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
• When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

BUTTERMILK RUSKS RECIPE WITH A HEALTHY TWIST

Steps:

• Preheat oven to 180°C.
• Lightly grease a small oven dish.
• Mix dry ingredients together in a mixing bowl.
• Rub soft margarine/butter into the dry ingredients with your fingertips until it looks like breadcrumbs.
• Beat eggs and buttermilk. Stir egg mixture into dry ingredients until it is blended well.
• Place into baking dish. Bake for 45 minutes or until a skewer comes out clean and dry. Cut into slices when slightly cooled. Place on a baking try once it has completely cooled and dry rusks for six to eight hours overnight on a very low setting (100°C).

BUTTERMILK KORPPU (RUSKS)

Steps:

• In a large mixing bowl dissolve yeast in the water.
• Stir in next 7 ingredients (buttermilk - butter).
• Stir in flour gradually, beating well until a stiff dough is reached.
• Turn dough out on a floured board and knead until smooth.
• Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
• Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled.
• Brush loaves with milk.
• Bake in 350 degree oven for 20 minutes or until browned.
• Remove from oven (which has been turned off) and toast until golden on both sides.
• Cut into pieces (about 3 dozen total rusks).

WHOLE WHEAT BUTTERMILK RUSKS

Steps:

• Mix flour, baking powder and sugar.
• Melt margarine and beat in buttermilk until creamy.
• Add to dry ingredients and mix well.
• Press into greased baking sheet, pressing until it reaches all the edges and corners.
• Bake at 180°C for 45 minutes.
• Cut into fingers and spread out onto 2 baking trays.
• Dry in a 100°C oven for 1 1/2-2 hours.
• YUM!

VERSATILE RUSKS

Steps:

• Melt margarine and beat with buttermilk until creamy.
• Mix dry ingredients well.
• Mix buttermilk mixture with dry ingredients.
• Adjust consistency of mixture with flour until it isn't sticky, but not dry.
• Divide mixture between two 30cm x 20cm baking trays.
• Bake at 180°C for 45 minutes.
• Cut into fingers (we like them about 2,5cm x 10cm).
• Place them on trays with space between them.
• Bake at 100°C for 2-3 hours to dry them out.
• Serve dipped in tea or coffee.
• Yummy!