Prep 15 mins
Cook 3 hrs
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.
- 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
- 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.
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!
I'm a big biscotti fan, but never having made rusks, I followed the recipe right on down & they were very well received! I'd have liked them a little less dry, but was overwhelmingly voted down by a group of friends who insisted they were OUTSTANDING as made, so . . . This time I did use a combo of sesame & sunflower seeds along with peanuts, & am looking forward to trying other seed/nut ingredients as well! Thanks for sharing a greaat recipe. [Made & reviewed for one of my adoptees in the current Pick A Chef event]
Nikki, once again your rusk recipe is fantastic!! I have made this several times for the family and friends who all rave about it. For some reason my American family will not eat these when they are the chunky dunky kind of rusk that we South Africans are used to, so I cut these into thin fingers like Italian biscotti. When cut like biscotti I cannot keep up with the supply! Thanks for an excellent recipe.