No. 3690 — Lenten Rye Rusks
English historical translation of Molokhovets recipe No. 3690 from the 1901 Russian cookbook, retaining original methods and measures.
Pour 3 garnetz warm water over 1 vedro (4 garnetz) oat flour in a small trough. Mix, cover and leave somewhere warm overnight.
Next day strain the sponge through a sieve and make dough with 1 glass yeast, salt and sifted rye flour mixed with one-fifth to one-quarter wheat flour.
The total mixed rye-and-wheat flour required is about 6–8 garnetz. Cover and rise for two or three hours according to the yeast.
Shape small rolls, let them rise on a table and bake as for ordinary rye bread.
Cool the baked rolls, cut each in half, dip or sprinkle the cut faces with beer, scatter with salt and caraway and dry on an iron baking sheet.
These rusks are described as crisp and delicious and are kept somewhere warm and dry.
The author warns not to make this dough in the ordinary bread sourdough trough because it was believed to spoil subsequent batches.
The final proportions are 3 garnetz water, 1 glass yeast, 4 garnetz oat flour, about 1½ garnetz wheat flour, 5–6½ garnetz sifted rye flour, a little salt, caraway and beer.