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Bread Rusks

Yields1 ServingPrep Time45 minsCook Time15 minsTotal Time1 hr

Rusks are dry, hard biscuits or twice-baked bread that are used for everything from bruschetta to snacks.

 1 sachet Saf-instant yeast
 500 g Flour
 3 tbsp Sugar
 60 g Butter
 1 Egg
 3 tbsp Powdered Milk
 175 ml Lukewarm water
1

In a mixing bowl, combine the flour, eggs, softened butter, Saf-instant yeast, milk, salt and the sugar until the dough no longer sticks to the sides of the bowl.

2

Cover with a clean tea towel and leave to rest for 45 mins in a warm place. Place the dough on a floured worktop, flatten with hands and divide into two equal parts.

3

Transfer dough to two lightly floured cake tins.

4

Press down well to obtain a fairly dense crumb.

5

Leave to rise for 1h 30. Bake in oven, pre-heated to 220°C, for approximately 35 mins.

6

Make sure to place an oven-safe cup or shallow tin of water in the oven to aid rising. Remove from tin and set aside for 48h.

7

Now cut the bread into slices and toast in the oven on a baking tray at 200°C until the rusks turn golden (about 15 mins).

8

Serve your buttered bread rusks topped with jam or chocolate.