Recipe Rusks with sourdough

Recipe from " Barbara's Kitchen "

Ingredients for 2 22x27 trays

• 150 g. of refreshed sourdough starter
• 300 g. of Arifa organic flour
• 150 g. of spelt flour
• 80 g. of brown sugar
• 70 g. of butter
• 1 pinch of salt
• 2 eggs
• 240 ml of milk

Preparation

Let the butter soften outside the refrigerator. This time I didn't have a planetary mixer and I worked by hand, on a pastry board. Starting from the flour fountains, I placed the previously refreshed mother yeast, the warm milk, the sugar and the eggs in the center and I began to knead it until I obtained a dough tending to firm, at this point I added the salt and the soft butter cut into cubes. Continue kneading (it took me 20 minutes in total) until you have a very elastic and smooth dough. Shape the dough into a loaf and leave it to rise directly in the covered plumcake mould, or in the oven with the light off in winter. When doubled in volume, it took me a couple of hours in the oven at 180 g for 40 minutes. Let it cool completely. Now you will have to cut the slices all the same size and place them on a baking tray. Bake them again at 200 g. just long enough to toast them.