Buttermilk Korppu (Rusks)
Recipe: #12953
July 01, 2014
Categories: Snacks, Scandinavian, Bisquick, Brunch, Oven Bake Vegetarian, Flour, more
"We make these whenever we want to use up some buttermilk - they are really good and plus they freeze great! Recipe source: The Finnish Cookbook"
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (29.6 g)
- Calories 84.3
- Total Fat - 1.8 g
- Saturated Fat - 1 g
- Cholesterol - 10 mg
- Sodium - 37.7 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.3 g
- Sugars - 5.9 g
- Protein - 1.7 g
- Calcium - 11.3 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large mixing bowl dissolve the yeast in the water. Stir in the next 7 ingredients (buttermilk - butter) and then stir in the flour gradually, beating well, until a stiff dough is reached.
Step 2
Turn dough out onto a floured board and knead until smooth.
Step 3
Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
Step 4
Turn dough out onto a floured board and shape unto 2 loafs (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise a gain for 15-30 minutes or until doubled.
Step 5
Brush loaves with milk.
Step 6
Bake in 375 degree oven for 20 minutes or until browned. Remove from oven and cool on a rack.
Step 7
Cut the loaves into 1/2 to 1 inch slices and place these on a baking sheet. Return to the oven (which has been turned off) and toast until lightly golden on both sides.
Tips
No special items needed.
1 Reviews
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