Drive away with green broad beans and ricotta
39 recipes
Rusks (vegan)
ingredients
servings
10
Type 00 wheat flour
200 oz
Manitoba flour
200 oz
Water
100 fl oz
Oat milk
100 oz
Margarine
40 oz
Agave syrup
1 teaspoon
Fresh brewer's yeast
10 oz
Salt
1 teaspoon
Brown cane sugar
50 oz
Extra virgin olive oil
1 teaspoon
Turmeric
to taste
Bakery products from Italy
Rusks (vegan)
Rusks (vegan)
ready in
12 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Have you ever tried making homemade rusks ???
preparation
step 1
Sift the two flours in a planetary, add the brown sugar. prepare the liquid: dissolve the yeast in lukewarm water, add 1 teaspoon of agave syrup.
step 2
Separately heat the milk and add the margarine, which should melt inside, stirring.
step 3
Combine the two liquids with the flours / sugar and knead quickly. add salt. Leave the dough to rise covered with a cloth for 7-8 hours.
step 4
Rimp and roll out the dough with one side of the size of the mold (I used a mold for silicone plum cake) roll the dough and form a sausage, put it inside the mold previously oiled.
step 5
Mix a tablespoon of oil in a glass with a pinch of turmeric and spread it with a small brush on the surface of the sausage. Leave to rest for 2 hours.
step 6
Bake in preheated ventilated oven at 180 ° C for 30 minutes. At this point you will have a kind of pan bauletto, which I honestly tasted and is delicious and consumable for breakfast or toast, as it is.
step 7
If you want to get the rusks (resist from eating it will be very difficult) you have to wait the next day, cut it into slices and then divide the slices into two parts, roll them out on the oven grill and bake in a convection oven at 140 ° C (preheated) 30 minutes
step 8
They are kept for 10-15 days if kept in an airtight container.
