Recipe from: February 2010

Ingredients 1
  • Fresh sweet must of white grapes


We can never agree about which tastes best – mosbeskuit when it’s fresh out the oven or after it’s been dried. And whether it should be made with aniseed or without. I like dried mosbeskuit with aniseed. My father likes it at least one day old, toasted and eaten with moskonfyt. But we all agree that mosbeskuit tastes wonderful. It is of course made with the fresh sweet must of white grapes that are well into fermentation. Hanepoot grapes are particularly lovely because they’re full of flavour. And the winemaker should know what the prospective baker has in mind: The skins should already be floating on top of the fermenting must and be starting to cake, then he can draw you some lovely clear must from below the crust. You’re not asking for a lot, just a bottle filled with must, and you can promise him a loaf from your batch in exchange. I’ve yet to meet the winemaker who’d turn down such an offer. The problem with mosbeskuit is that it can only be made during the grape harvesting season, although necessity has found a way around this. You can also make these rusks with raisin yeast from seeded raisins. It’s an unhurried business to be tackled over a couple of days. First you make the yeast, then you set the sponge, then you knead your dough and let it rise, and then you punch it down and let it rise again. Then you make your rusks, let them rise again and only then do you bake them. Slow food indeed. If you can manage to get your hands on some must, the recipe stays the same, except for the raisin yeast, of course.


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