Nutty Wheat Buttermilk Beskuit/ Rusks

Nutty wheat buttermilk beskuit/rusks are twice toasted buttermilk bread. Rusks are a South African delicacy. They are similar to biscotti but thicker. They are great to have as a late breakfast with a cup of tee or just to have as snack during the day.

• Ready In: 1 hr 55 mins
• Serves: 6
• Yields: 40 beskuit/rusks

Ingredients

• 2  cups  nutty wheat flour
• 2 3⁄4 cups flour
• 4 1⁄2 teaspoons baking powder
• 250  ml  all-bran cereal
• 625  ml buttermilk
• 375  ml sugar
• 500  g butter
• 3  eggs
• 5  ml salt
• 1  cup coconut, shredded
• 1  cup sunflower seeds
• 1  cup sesame seeds

Directions

1. Pre-heat oven 180°C.
2. Cream butter and sugar. Add eggs one at a time. Sieve dry ingredients. Add buttermilk to egg mixture and mix in with dry ingredients. This will make a very solid dough. Use two large greased baking pans. Bake for 55 min or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly. Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard. Let them cool off and place in an air tight container. Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish. Enjoy a little bit of South African cuisine on your own porch.
3. Makes 40 rusks. Preparation time 1 hour.