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Fruit and spices rusks

Alice - RicetteVegolose
Makes about 30 rusks.


  • 300 ml milk I used natural soy milk
  • half teaspoon turmeric
  • half teaspoon cinnamon
  • 200 g wholemeal flour
  • 200 g spelt flour
  • 50 g of sourdough powder
  • 50 g brown cane sugar
  • half teaspoon salt
  • 100 g dried fruits mix with walnuts, hazelnuts, raisins and goji berries
  • 6 tablespoons extra virgin olive oil


  • Melt turmeric and cinnamon in warmed milk; also add in the oil. Place flours and yeast powder in the bowl of a planetary (or on a board if you prefer kneading by hands).
  • Add the sugar and salt and start kneading, adding liquid ingredients mixed before little by little. When the mixture is well blended, add the dried fruits mix and continue to knead until a smooth and soft ball forms. Let it rise covered in a warm place until doubled (in summer a couple of hours will be enough).
  • Take back the leavened dough, knead lightly with your hands to compact it and deflate it and divide it into two equal parts. At this point you can form two loaves and place them on a baking tray covered with parchment paper, or you can put it in two plum cake tins. Let the loaves rise again for half an hour.
  • Preheat the oven to 160°C (320°F) and place a small pan filled with water on the bottom of it (so the bread won't dry too much). When the oven has come to temperature bake the loaves and cook for 45 to 50 minutes, until the surface is lightly browned. Remove from the oven and let the loaves cool for at least half a day, wrapped in a kitchen towel to retain their moisture.
  • Cut ​​loaves into 3-4 mm thick slices; arrange them on a baking tray and toast them in the oven at 150°C (300°F) for 15 to 20 minutes. Let the slices cool in the oven with the door slightly open, to allow them dry completely.
  • When the slices cooled down, store them in an airtight container, a tin or glass jar, and keep them tightly closed; they will keep fragrant for a long time, a couple of weeks at least.


You can substitute sourdough power with 120g fresh sourdough, or regular brewer's yeast.
You can also replace the flours I used with equal weight of those you prefer; keep in mind that if you increase the percentage of whole grain flours (in this case I've used it to 50%), you will get a more compact bread and therefore less light rusks.
I used brown sugar as I never use white sugar, because it's unhealthy and nutritiously poor; in this recipe it also gives a unique flavor, along with the spices and dried fruit so I suggest not to replace it.