Wheat Rusk

Ingredients

Wheat Flour: 2 ½ cups

Olive oil: 3 tbsp + brushing

Yeast: 1tsp

Warm Milk: 1 cup (or as needed)

Semolina: 1 ½ tbsp

Salt: needed

Sugar: 1 1/2 tbsp

Method of Preparation

In a bowl add yeast, sugar and ¼ cup milk. Let it be there for 10 minute for fermentation.

In another bowl take ½ cup milk and semolina. Stir and keep this on stove and when it thickens switch off the flame. Keep aside let it cool.

In another bowl add wheat flour, salt and 2tbsp olive oil. Mix with hand

Add yeast mix, semolina mix and needed warm milk to form soft dough. (The dough should not be too sticky or too hard)

Apply 1 tbsp oil on it and cover with a damp cloth keep in a warm place to about 1-1 ½ hours or till it becomes double the size.

Punch down the air and knead for 1 minute more. Shape the dough into loaf and apply olive oil on top and sprinkle sesame seeds and place it in a loaf pan.

Cover it with a damp cloth and keep aside for 20-30 minutes more.

Bake in a pre-heated oven at 170⁰C to about 40-50 minutes or till done.

After taking from the oven cool on a wire rack, otherwise the bread will become soggy.

Slice thinly when cooled.

Spread the bread slices on a wire rack

Preheat the oven at 200Deg C and bake to 20-25 minutes at 180 Deg C or till it get the rusk texture.

Cool and serve.

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