German Zwieback: Rusks

Recipe by Olha7397
READY IN: 1hr 50mins




  • Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
  • Leave it in a warm place until foaming, about 15 minutes.
  • Then add it to 2 cups of the flour.
  • Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
  • Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
  • Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
  • Blend the mixture into a dough.
  • Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
  • Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
  • Shape the dough into three 12-inch cylindrical loaves.
  • Sprinkle the tops with a few drops of tepid water.
  • Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
  • oven for 50 minutes, or until light brown.
  • The next day, cut the loaves into thin slices with a very sharp knife.
  • Place the slices on buttered baking sheets and bake them in a preheated 325 F.
  • oven for 30 minutes, turning them after 15 minutes.
  • When finished, they should be dry and evenly browned.
  • Elek Magyar.
  • Kochbuch Fur Feinschmecker.