• 6 hours
  • Low

Rusks with oats and honey

For 2 loaves / 28-30 rusks
280 g of VivAvena
150 g of ripe sourdough at room temperature*
200 g of Type 0 Manitoba flour
20 g of oat flakes (plus 2 tablespoons for decoration)
60 g of water
80 g of fresh whole milk
80 g of honey (plus 2 tablespoons for finishing)
80 g of soft butter
3 eggs
1 pinch of salt
1 tablespoon of powdered milk
* By “ripe” we mean a yeast that has been refreshed and left to mature at room temperature from 4 to 6 hours or until it reaches three times the initial volume.
Dissolve the mother yeast in a bowl with the warm water then, mixing, add the flour, oat flakes, powdered milk, warm milk, honey, eggs and salt.
Knead by hand or with the kneading machine and, once you have a homogeneous mixture, add the softened butter and knead until completely absorbed. If the dough is too moist, add a little flour.
At this point, form a ball and let it rise for 2/3 hours in the heat or until it reaches double the initial volume.
Once the leavening is complete, divide the dough into two parts, give it an elongated shape and arrange the two loaves in two pans or in two cake molds.
Let rise a second time for 1 or 2 hours (or until doubled), then brush with lightly melted honey and sprinkle with oat flakes and cook for 20 minutes at 200°. Once cooked, take the loaves out of the oven, cut delicately into 1 cm thick slices, arrange the slices on the plates of the oven, then bake for a further 15/20 minutes at 170°, remembering to turn them halfway through cooking so as to give a homogeneous browning on both the sides.

In cooperation with Vaniglia Cooking

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