Make Rusks Yourself – That’s How It Works

Making rusks yourself requires few ingredients

If you want to bake rusks, you only need a few ingredients, but a little time. As the name of the yeast pastry suggests, it is baked twice. In the first step, you bake a loaf of bread, which you then divide and bake the slices a second time. For a simple rusk recipe, follow these steps:

• Ingredients: 500 g flour (e.g. wheat 1050, spelled whole grain), 250 ml milk (increase to about 275 ml if using whole grain flour), 1 packet of dry yeast (or about 1 cube of fresh yeast), 1 tablespoon of liquid honey, 1 pinch of salt, 80 g butter. Additionally for the loaf pan: some fat, some breadcrumbs/breadcrumbs. For the baking sheet: baking paper/permanent baking foil.
• Preparation: Put the flour in a baking bowl and form a well in the middle. Pour the room temperature or slightly warmed milk into the well and dissolve the yeast, honey, and salt in it by stirring briefly.
• Now put the butter in small flakes on the outer ring of flour and start to mix everything together.
• Cover the bowl with a tea towel and let the finished dough rise in a warm place for about an hour.
• Knead the dough again and then place it in a greased loaf pan sprinkled with breadcrumbs. Now you can bake the rusk loaf for about 50 minutes at 170 degrees circulating air.
• After baking, turn out of the loaf pan and let the baked goods cool for about an hour, then cut them into slices about one centimeter thick.
• For the finale: Place the rusk slices on a baking tray lined with baking paper or permanent baking foil and roast the pieces at around 100 degrees for around 45 minutes. At the end of the baking time, the rusks should be golden in color.

Tips for the vegan rusk variant

Of course, it is also possible to change the recipe to vegan – butter and milk out, plant-based versions instead.

• Instead of butter, you can use plant-based margarine. You can replace these 1:1.
• You can also use vegetable oil instead of butter. Highly recommended are rapeseed oils that are tasteless, nutty-fine, or flavored with butter. Be careful with the quantities: replace 80 g of butter with 60 ml of oil and increase the amount of the remaining liquid by 20 ml.
• Instead of milk, you can very well use plant drinks for baking. You can achieve good results with oat, soy, or almond drink. If you like coconut notes, you can also plan a coconut drink.