Swedish Rusks (Twice-Baked Bread)

Name: Swedish Rusks (Twice-Baked Bread)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 20
Ingredients: 5 dl milk (lukewarm); 25 g fresh yeast; 100 g butter (melted); 1 dl syrup; 1 tsk salt; 6 dl whole wheat flour; 8 dl wheat flour

Crisp, lightly sweet rusks baked twice — a classic accompaniment to coffee.

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BakingPrep: 30 minCook: 40 minMedium$ · Budget

Ingredients

20 servings

milk (lukewarm)5 dl
fresh yeast25 g
butter (melted)100 g
syrup1 dl
salt1 tsp
whole wheat flour6 dl
wheat flour8 dl

Steps

1Warm the milk until lukewarm and dissolve the yeast in it.
2Add the melted butter, syrup, salt, and flour. Work into a smooth dough.
3Let the dough rise under a kitchen towel for about 45 minutes.
4Shape the dough into oblong loaves and bake at 200°C (400°F) for about 25 minutes.
5Let the loaves cool, cut into slices, and toast in the oven at 150°C (300°F) for about 15 minutes until dry and crisp.

Nutrition per serving: 90 kcal · P 2g · F 3g · K 14gAllergens: gluten, milk

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