Rusks

1. 1

   Melt the brewer's yeast and the barley malt in the warm water and leave them for 10 minutes.

2. 2

   Take the mixture of yeast and water and add the flour, the sugar, the egg white and the seed oil.. Then add the salt. Mix everything for a long time (about 20 minutes) until the dough is soft, smooth and elastic.

3. 3

   Cover the dough with a transparent film and leave it grow for about 30 minutes in a warm and dark place. Then take the dough and divide it in three pieces of the same size. Shape them as loaves and leave them rest for other 15 minutes covered with a cloth.

4. 4

   Take the three loaves and shape them as baguettes or put them in rectangular baking tin. Brush the surface with a mixture of yolk and some milk and leave them grow again for other 60 minutes in a dark and warm place.

5. 5

   Pre-heat the oven to 180-200u00b0. Brush again the surface of the baguettes with the same mixture and put them in the oven for about 45 minutes. If the surface of the baguettes get too coloured then cover them with aluminium film during the baking.

6. 6

   Let the baguettes cool down for 24 hours.

7. 7

   Cut the baguettes to make the rusks and put them in the oven to 150u00b0 for 15 minutes for one side and then flip them and bake them for other 15 minutes for the other side.

* Per serving · 4 servings · Values may vary.

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