The bicolor chamomile rusks are very fragrant and simple. Prepared this time in a bicolor version, a variant of the classic sourdough rusks.
This version is slightly simpler, in fact, they are bicolor rusks with brewer’s yeast, without sugar, without eggs, and yes… in some rusk recipes you can even find eggs..
I assure you they are crunchy, delicious, and light. If you have sourdough, follow my other recipe and add cocoa to a bit of the dough, as in this case.
Of course, the chamomile can be omitted, I wanted to add a slight hint because today I want to talk to you about Matricaria chamomilla which is part of the Asteraceae family and is known as common chamomile.
Matricaria chamomilla, as I was saying, is a small flower with multiple healing properties. It is best known for its sedative properties. It is in fact recommended for issues related to stress, nervousness, or insomnia. But its calming properties also relieve muscle spasms, intestinal cramps, and are useful in case of gastroesophageal reflux.
Not only that, its calming nature is also valid as a soothing property for conjunctivitis, gingivitis, and dermatitis.
What part of the chamomile plant is used?
The flowering heads are collected in June and dried in thin layers in a shaded and well-ventilated place. They are then stored in glass jars away from light.
Curiosities about chamomile:
Its name derives from the Latin matrix, “womb”, due to its properties against menstrual pains, discovered by the Greeks. In ancient times, dried chamomile flowers were also used as pipe tobacco.
Wholemeal rusks without sugar. Amounts for a 10-inch mold.
Besides this bicolor chamomile rusk recipe, I recommend trying fresh chamomile flower heads on an integral bread bruschetta rubbed with garlic. Add the chamomile flowers on top, pepper, salt, and a drizzle of oil, and bake for ten minutes, you’ll taste how good it is.
And now let’s move on to the bicolor chamomile rusk recipe. Try and see if you might be interested in these recipes too:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 15 bread slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Bicolor Chamomile Rusks
You can also use ancient grain wholemeal flour, I preferred spelt flour.
- 1 tablespoon chamomile
- 4 cups spelt flour
- 1 cup water
- 1/4 cup extra virgin olive oil
- 1 packet dry yeast
- 1 1/2 tablespoons rice malt
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 pinch sea salt
- 1 tablespoon plant-based milk
Tools
- 1 Loaf Pan
How to Prepare Bicolor Chamomile Rusks
A colorful and fragrant bread transformed into rusks, ideal for a morning breakfast.
First, prepare chamomile by boiling 1 cup of water and infusing the tablespoon of chamomile flowers for 10 minutes.
Strain and let it cool slightly.
Dissolve the yeast in a little bit of the chamomile infusion. In a stand mixer, pour the flour, dissolved yeast, malt, almost all the water leaving aside a couple of tablespoons, and begin kneading. After a few minutes, gradually add the oil and finally the salt. Knead well until smooth.
Divide the dough in two, make a smooth ball of one half and cover it, and put the other half back in the mixer, kneading with the cocoa and the other two tablespoons of water until it’s nice and smooth.
Remove the dark dough.
Roll out the light dough on a floured surface into a rectangle where the short side should fit perfectly into your loaf pan. About 6×12 inches. Do the same with the dark dough, placing it on top of the light one, trying to make them equal and match the sides. Roll it up tightly and place it in the pan where you will have placed a rectangle of parchment paper.
Put it in a warm place well covered with soft plastic wrap for a couple of hours, until it triples in volume, then brush with a little milk and bake it for 40 minutes at 350°F static.
Remove from the oven, take it out of the pan and place it on a rack to cool. Then cut it into slices.
Place the slices on the oven tray on parchment paper and leave them for 40 minutes in a 285°F fan oven, turning them often.
The toasting of the slices also depends on the thickness of the slices.
Can you smell the chamomile fragrance? Good, right?
Today we are talking about chamomile with friends from the column HERBS AND FLOWERS ON THE PLATE. Check out the other chamomile recipes from:
Elisa: chamomile and peach mousse cake
Miria: Peach and chamomile jam
Paola: Chamomile: how to recognize it, dry it and prepare a perfect infusion
Timo e Lenticchie’s Tips
Store the rusks in a tin box for about ten days.
Readers are informed that this article may contain affiliate links where a small portion of the proceeds is obtained, without any price changes.
For any information, do not hesitate to contact me on my page Facebook Timo e Lenticchie you can interact and ask me any questions. Or join my group.
Also follow me on Instagram, Twitter or Pinterest or Youtube or subscribe to the channel Telegram
If you want to return to HOME PAGE for more ideas among my recipes.
If you want to know me better by reading who I am, or take a look for example at all the recipes with cereals.
If you want to be always updated on my recipes subscribe to the newsletter.
I would be very pleased if you would leave a comment on what you think of this recipe, you will find the space at the bottom of the article.
