Square pegs

The screens are easy to make. The recipe and flour mix make nice crunchy sämpylöitä but vary the flour to your liking. Raising it cold will ensure a fluffy finish.

Ingredients for the bun

3 dl boiling water (1 dl boiling + 2 dl cold water).1 tbsp honey 1 tsp sugar 1 tsp dry yeast (or 2 tsp fresh yeast) 2 tbsp olive oil 2 tsp salt 2 dl oatmeal 1 dl rye flour approx. 7dl wheat flour

Prepare the water in a kneading bowl. Stir in the sugar, honey and yeast. Allow the yeast to activate for 15 minutes. When the yeast starts to revive, remove the water from the surface.

Stir in the remaining ingredients, adding the wheat flour a week at a time. Knead to a springy dough. Just enough to barely come off your finger. Flour the bottom of the dough and punch down. Cover and leave to rise under a cloth for 30 minutes. Then transfer to a cool place.

Pyörite the dough into a roll shape on a baking sheet. Roll out the dough into a rectangle so that it reaches the edges of the baking tray. Place under a cloth to rise for an hour.

Place the oven on the hob. Use a paring knife to cut/press a grid on the surface of the dough, i.e. don’t go all the way down to the bottom of the dough.

Sprinkle water over the pan and lift the griddle into the oven. Lower the oven temperature to 210C. Baking time for a good fifteen minutes. Test for doneness with a wooden stick. Stick the dough to the crusty bread.

Let the rusks rest in the oven for a while and enjoy with butter.

At the end of the baking time, the rusks are ready to be baked.