Raisin Cinnamon Rusks
Ingredients
- 1 1/2 cup Bread flour
- 1 cup Semolina
- 1/2 cup Oats
- 1 tsp Instant dry yeast
- 2 tbsp Honey
- 3/4 tsp Salt
- 1 count Egg
- 1 tbsp Oil
- 1/3 cup Coursely ground raisins
- 2 tbsp Cinnamon powder
- 1 cup Water
Directions
Keep the stand mixer ready. Knead all the ingredients except oil for 10-12 minutes on medium speed.
Now add oil. Knead for another 4-5 minutes.
Cover the dough with cling film. Let the dough double in volume.
Punch down the dough gently. Knead for 2-3 minutes.
Line a large rectangular tin with parchment sheet.
Using a rolling pin, roll out the dough. Transfer the dough to the prepared tin. Sprinkle some sunflower seeds on top. Let it proof.
Pre heat the oven at 180 degrees C.
Place the prepared tin into the oven. Bake for 25 -30 minutes at 180 degrees C.
Take the bread out. Let cool well.
Cling wrap the bread and refrigerate overnight.
Now slice the bread into thin slices.
Heat the oven at 80 degrees C.
Transfer these slices to a rectangular tin.
Turn on the fan mode.
Turn on the heat for 40-45 minutes at 80 degrees C.
Turn off the heat. Take rusk out. Let the rusks cool well.
