Information about rusks
Rusk is my favorite snack. It is durable and crispy. Ideal for people who want to eat low in calories.
Wheat flour is usually used to make rusk. Spelled flour, wholegrain flour, amaranth and gluten-free mixtures are also popular. There are also milk, raising agents, salt, fat, eggs, malt and sugar (or honey / cane sugar). At 160 to 220 degrees, the first baking process takes place. After 36 hours, the whole piece of bread is sliced and roasted. So they stay nice and dry and durable.
How nutritious is rusks?
The crispy slices have low calories - depending on the type of flour between 34 and 40 Kcal. apiece. The fat content is between 0.6 and 1.1 grams. Added to this is protein with 1 gram and carbohydrates with 7 grams. If you love sweet rusk with chocolate or grated coconut, you have to take a little more into account.
How does rusks taste best?
Dipped in coffee or cocoa, with butter and jam for breakfast, with cheese and sausage in the evening. Rusk is a quick snack. He is also totally delicious and satisfying when dieting! 3 slices of rusk have only 120 Kcal. With cream cheese on top and topped with cucumber slices or tomato, they are a great substitute for bread and rolls. You can also break the slices into small pieces and crumble them. In pudding and quark dessert they are such an interesting ingredient. A popular dish was and is "poor knight". For this purpose, rusk slices are soaked in milk and fried.
Recipe: Fast rusks for baby and seniors
100 g of milk, 100 g of water, 30 g of rusk
Soak rusk in water. Bring the milk to a boil, add the soaked rusk, bring to the boil again and mix to a pulp. Sweeten with a little sugar or maple syrup.