Name: Jeera Rusk recipe by mohan ram ap at BetterButter
Prep time: 600 min
Cook time: 15 min
Total time: 615 min
Yield: 5
Ingredients: Flour 100 gms; Sugar 25 gms; Yeast 2 gms; Fat or Refined Oil 8 gms; Water 50 gms; Jeera 1/2 tsp; Bread Improver 2 gms; A pinch of salt

Instructions

Sieve the flour and mix with semi - grounded roasted jeera.
Dissolve sugar, salt and yeast in lukewarm water.
Start kneading the flour with the yeast solution.
Also simultaneously add fat or oil and knead till you get thin filament while spreading a bit of dough with hand.
Rest the dough for proofing, cover with cloth and place in a warm place for 1 hour.
Knock back the dough and cut into 300 gram rolls and place in a greased bread mould. Keep it for proofing covered in a warm place for 45 minutes.
After proofing bake at 200 degree centigrade for 15 to 20 minutes.
Now rest the baked pieces for 6 to 8 hours or overnight and then slice manually or in a bread slicer.
Arrange the sliced pieces in baking trays and again bake on 100 degree centigrade till you get a light golden brown colour.

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