Here is a zweiback recipe that is quite similar to Dutch rusk.
The Tarheel Baker
Zweiback
1 cake yeast
1/2 cup milk, cooled
2 tablespoonfuls sugar
1/4 cup lard or butter, melted
2 eggs
2 3/4 cups sifted flour
1/2 teaspoonful salt
Zweiback (twice-baked Bread) is toast par excellence and enjoys a wide
popularity. The second baking changes some of the starch to dextrine,
which promotes ease of digestion.
Dissove yeast and sugar in lukewarm milk.
Add three-fourths cup of flour and beat thoroughly.
Cover and set aside, in a moderately warm place, to rise for fifty minutes.
Add lard or butter, eggs well beaten, enough flour to make a dough. Add
the salt and knead well.
Shape into two rolls one and one-half inches thick and fifteen inches long.
Let rise for about one and one-half hours. Bake twelve minutes in a hot oven.
When cool cut diagonally into one-half inch slices.
Place on baking sheet and brown in a moderately hot oven.
It is better when the second baking is done twenty-four hours after the
first, though it may be done sooner if desired.
Adapted from a Cooks.com recipe.