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Whole Wheat Rusks

Whole Wheat Rusks


  1. Allow the dough to rest for 15 minutes. Cut dough into 650 gr pieces and mold into the length of the baking tray
  2. Cover with bran flour and rest for 10 minutes
  3. Knock out the dough and cut into the desired distance through to the bottom of the baking tray using the spatula
  4. Ferment for 30-40 minutes and bake at 210°C without steam for 40 minutes. Dry out rusks in the oven at 100°C for at least 2 hours