We put the flour into a large bowl and we add the lukewarm water. We knead well until the dough is homogenized and does not stick. We leave the dough covered in a warm environment for an hour. We create cords according to the size and shape we want our rusks to have. With a spatula, we score the surface of the cords or we join the cords to make breads. We separate the rusks and we leave them covered in a warm environment to expand. We bake at 200 degrees Celsius for about 50 minutes. We leave them for several hours to cool completely and we put them back in the oven. We bake at 150 degrees Celsius for 30 minutes.
- 500 gr Wholegrain Wheat Bread Mix MILLS OF CRETE
- 340 gr lukewarm water
- Baking dish
- Large Bowl