John Myers
Make Rusks Yourself
The perfect make rusks yourself recipe with a picture and simple step-by-step instructions.
- 500 g Flour, also spelled flour
- 1 Pck. Dry yeast (or 20 g fresh)
- 250 ml Cream
- 1 Egg
- 30 g Butter
- 125 g Sugar
- Egg yolks for brushing
- Mix 1,250 g flour, a pinch of sugar and dry yeast. Warm the cream slightly and pour it into the flour mixture. Mix and make a pre-dough out of it. Cover and let rise twice in a warm place.
- Mix eggs and sugar, add to the pre-dough together with the rest of the flour and knead well. Dissolve the butter and knead in at the end as well. Cover the bowl again and let the dough rise for another hour until its volume has doubled.
- Put the dough in a narrow, long, well-greased loaf pan or – as in my case, form a loaf of bread out of it and place it on a baking sheet lined with baking paper. I chose the latter form because I needed it for further processing. The actual rusk shape is angular.
- Preheat the oven to 190 °. Brush the surface of the bread with the egg yolk and bake on the middle rack for 25 minutes. Take out the bread, put it on a rack and let it rest for a day.
- Preheat the oven to 160 °. Cut the bread into 8-10 mm thick slices with a sharp knife, place them on a baking sheet lined with baking paper and place in the middle of the oven. Roast there for 20-25 minutes until the slices are golden brown. Then let it cool down well.
- Well closed and stored in a dry place, the rusk will keep for a few weeks. The above quantity results in at least 30 – 35 pieces.
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