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Spelt Rusk


Vitason Spelt » 100% 10000 g
Caster sugar 8% 800 g
Fresh Yeast 6% 600 g
Whole Egg 15% 1500 g
Water approx. 30% 3000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. Note: speltdough is faster developed than wheatdough
Scale Approx. 1500 grams (30 pieces)
Bench proof Approx. 5 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets and place the rusk caps over it
Final proof Let rise until three of the four holes in the rusk caps are full
Baking Approx. 8 minutes at 250ºC. Remove rusk caps immediately after baking
Finishing Let crumpets cool down and then cut horizontally. Lay all halves with the crumbs up on the baking sheets. Let them dry in an oven at approx. 140ºC with the steamvalve open until desired crispiness
BRC Halal Kosher RSPO Skal

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