How to make
Cut the bread into thin slices, which are between 5-8 mm thick.
Spread them out on a cheesecloth and dry them for 2 weeks in a ventilated place, turning them every 2 days.
The rusks are stored in a box or cloth bag when ready.
A faster option is to dry your rusks in a very low heated oven (about 90°C) with a fan.
If desired, you can sprinkle the rusks with basil, oregano, savory herb, mixed herbs and salt and other spices or use them as a base for bruschetta.
