Knead all the ingredients together in the kneader bucket adding the water gradually at the slow speed and continue kneading until a well-developed dough is formed.

Indicatively 3 minutes at slow and 8 minutes at fast speed

Rest the dough for 10 minutes.

Slice indicatively at 50 g for small barley rusks or at 110 g for large ones.

Place in the stove for 30 minutes with moisture (±35°C / 70% RH).

Bake at 220° C for 25-30 minutes.

The next day, cut in half and bake (dry) in the oven at 150 ° C for 45-50 minutes.