The Rusks with Pumpkin Seeds, Hazelnuts, and Figs are full of energy. Two slices dipped in milk at breakfast start our day with more pep. The recipe is fairly easy; I was inspired by the Lagaccio biscuits recipe, and added pumpkin seeds, toasted hazelnuts, and dried figs. Once baked, I toasted them for a few minutes and . . . delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 9 Hours
- Preparation time: 20 Minutes
- Portions: 40 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 106.63 (Kcal)
- Carbohydrates 16.83 (g) of which sugars 5.21 (g)
- Proteins 2.09 (g)
- Fat 4.09 (g) of which saturated 0.54 (g)of which unsaturated 3.33 (g)
- Fibers 2.33 (g)
- Sodium 20.53 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups flour (W 250/270)
- 2 tsp fresh yeast
- 1/2 cup water
- 3 1/2 cups flour (W 250/270)
- 3/4 cup sugar
- 1/3 tsp fine salt
- 1/2 cup corn oil
- 2 tsp acacia honey
- 2/3 cup water (warm)
- 1/2 cup toasted hazelnuts
- 1/3 cup pumpkin seeds (hulled)
- 1/2 cup dried figs
Tools
- Kitchen Scale
- Bowl
- Pastry Board
- 2 Loaf Pans
- Plastic Wrap
Steps
Pour the flour into a bowl, place the crumbled yeast in the center, and dissolve with warm water. Knead the starter dough, form a ball, cover with plastic wrap, and let it rise for 3 hours.
Pour the sifted flour onto the pastry board, make a well in the center and add the sugar and salt. Place the starter dough in the center, along with the pumpkin seeds, coarsely chopped hazelnuts, and chopped figs.
Mix all the ingredients and at this point pour oil and honey mixed with warm water. Start kneading until everything is well incorporated. Divide the dough into two loaves and place them in the two loaf pans that we have lightly oiled. Cover with plastic wrap and let rise for 6 hours in a warm place away from drafts (oven with light on and door closed). Preheat the oven to 355°F static. After 6 hours, the dough will have doubled in size and will be ready to be baked in the middle of the oven. Remove the plastic wrap and bake for about 30 minutes, checking the cooking.
Turn off the oven and leave for another 5 minutes with the door slightly open. Once the two loaves are completely cold, remove them from the pan and let them dry until the next day. With a serrated knife, slice the rusks to a thickness of 1/5 inch, lay them on the baking tray, and toast them in the oven at 265°F for 10 minutes per side. The Rusks with Pumpkin Seeds, Hazelnuts, and Figs are ready for your super breakfast.
