Raisin Cinnamon Rusks

Directions

3Keep the stand mixer ready. Knead all the ingredients except oil for 10-12 minutes on medium speed.

4Now add oil. Knead for another 4-5 minutes.

5Cover the dough with cling film. Let the dough double in volume.

6Punch down the dough gently. Knead for 2-3 minutes.

7Line a large rectangular tin with parchment sheet.

8Using a rolling pin, roll out the dough. Transfer the dough to the prepared tin. Sprinkle some sunflower seeds on top. Let it proof.

9Pre heat the oven at 180 degrees C.

10Place the prepared tin into the oven. Bake for 25 -30 minutes at 180 degrees C.

11Take the bread out. Let cool well.

12Cling wrap the bread and refrigerate overnight.

13Now slice the bread into thin slices.

15Heat the oven at 80 degrees C.

16Transfer these slices to a rectangular tin.

17Turn on the fan mode.

18Turn on the heat for 40-45 minutes at 80 degrees C.

19Turn off the heat. Take rusk out. Let the rusks cool well.