I have the following rusk recipe:
10ml dry active yeast or 1 compressed yeast cake
750ml warm water
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.