Recipe by Nikki
I have been playing around with my rusk recipe (wholewheat buttermilk rusks) and I have tweaked it a little for completely different version. Hubby says these are better! A lower GI version, if you like.
Top Review by Coffee&Rusks
Super nice recipe! I halved it, but don't, cause I made it twice now in a week! I used all white bread flour and real butter in stead of margarine. Added sesame, sunflower seeds and chopped raisins. They come out beautifully and dunk well. Found this recipe cause I was looking for a recipe that doesn't use all purpose (cake) flour. Thanks!
- 500 ml buttermilk
- 500 g margarine
- 400 g mixed seeds (sesame, linseeds and peanuts are nice) or 400 g nuts (sesame, linseeds and peanuts are nice)
- 600 g white bread flour
- 100 g whole wheat flour
- 375 ml brown sugar
- 3 teaspoons baking powder
Directions See How It's Made
- Melt margarine and beat with buttermilk until creamy.
- Mix dry ingredients well.
- Mix buttermilk mixture with dry ingredients.
- Adjust consistency of mixture with flour until it isn't sticky, but not dry.
- Divide mixture between two 30cm x 20cm baking trays.
- Bake at 180°C for 45 minutes.
- Cut into fingers (we like them about 2,5cm x 10cm).
- Place them on trays with space between them.
- Bake at 100°C for 2-3 hours to dry them out.
- Serve dipped in tea or coffee.