The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


carlaR's picture

No rising

April 10, 2012 - 11:51pm -- carlaR


I have the following rusk recipe:


10ml dry active yeast or 1 compressed yeast cake

750ml warm water

2.5kg flour

500g sugar

12.5ml salt

250g margarine, melted

The recipe calls for the yeast to be proofed and then mixed with the flour, sugar and salt mix as well as the margarine and just enough water to be able to knead the dough.

Then it has to rise overnight, be lightly kneaded and put into the baking tin and rise to double volume.


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