Ingredient list

A rusk is a type of bread or roll that has been baked and then dried or toasted until it reaches a hard, crispy texture. Thanks to its low moisture content, it has a long shelf life. Rusks are made from various types of flour, including wheat, rye, and wholegrain varieties. In the kitchen, they are commonly enjoyed at breakfast with butter, jam, or cheese, and they also work well in soups where they soften when soaked. Crushed rusks can substitute breadcrumbs for coating or as a topping. In dessert making, they serve as a base for cheesecakes or tiramisu. Rusks are also popular in dietary eating plans, as they are easy to digest and gentle on the digestive system.

Rýžová chlebová mouka je mouka středního mletí vyrobená z žitné obilniny. Obsahuje více otrub a vlákniny než světlá žitná mouka, ale méně než celozrnná žitná mouka. Klasicky se používá pro tradiční tmavý chléb s charakteristickou mírně kyselou chutí a hutnou strukturou. Nejčastěji se kombinuje s pšeničnou moukou, protože žito obsahuje méně lepku a těsto se hůře kyne samo. Chleby vyrobené z této mouky jsou výživnější, déle čerstvé a mají nižší glykemický index. Také se skvěle hodí pro pečení na kvásku, kde její přírodní enzymy pomáhají rozvíjet složité chutě a aroma.

Rye flour is produced by milling rye grain and is one of the oldest cereal flours in European cuisine. Depending on the degree of milling, it is classified as light, bread-grade, or wholemeal. It contains more fibre, minerals, and antioxidants than white wheat flour. It has a characteristic mildly sour, earthy flavour. Because rye contains less gluten than wheat, dough made from pure rye flour is denser and less elastic. It is therefore most often combined with wheat flour or used for sourdough breads, where the acidity of the starter complements the natural taste of rye. It is the essential ingredient for traditional dark bread.