For the rusk, knead a smooth dough from the given ingredients. Then let the dough rise, covered, in a warm place until doubled in volume.
Divide the dough and form 2 equally sized elongated rolls, then let rise again. Place these rolls in a narrow loaf pan and bake at 180 °C convection oven for about 30 minutes.
Then take the bread out and let it cool. 1-2 days after baking, cut the loaves into 1 cm wide slices. Then bake them slowly on an ungreased baking sheet at 80 °C, turning them over, for about 1 hour (more drying than baking).
The rusks should be golden yellow.