This healthy whole wheat rusk recipe comes courtesy of Bobby Skinstad. If it is good enough for a former international rugby captain, well then…..
I’ve made rusks only once in my life (a long time ago) and, well, they came out more like rectangular-shaped (decidedly messy) muffins. I have to say, though, that they were delicious! But I never tried making them again.
So, this was my second go – with a different recipe. The Man likes coffee and rusks, so, there is a reason.
Whole Wheat Rusk Recipe
- 4 cups self-raising flour
- 1 cup digestive bran
- 2 tsp baking powder
- 1/2 cup oats
- 1 cup brown sugar
- 3 cups All-Bran Flakes
- 1 cup sunflower seeds
- 1/4 cup linseeds or sesame seeds
- 1/4 cup slivered almonds
- 200g butter
- 1 cup buttermilk
- 125ml canola or sunflower oil
- 1 egg
If you like, add some dried cranberries or sultanas.
- Preheat the oven to 170 degrees centigrade
- Mix all of the dry ingredients together
- Melt the butter
- Beat the egg lightly
- Combine the butter, buttermilk, oil and egg
- Pour the wet ingredients into the dry ingredients
- Knead the mixture gently
- Put the mixture in a greased roasting pan, spread it evenly and press it down lightly.
- Bake at 170 degrees until done. This usually takes between 40 and 45 minutes. Be careful not to overcook the rusks.
- Once out the oven, allow the rusks to cool properly before cutting them into the correct size.
- Preheat the oven to 70 degrees Celsius. Spread the rusks on a baking tray and let them dry out in the oven for about 6 hours.
Notes and Tips
- I’m not big on “kneading” and, much to my delight, this mix really does require very little of it. More of a “tossing together”.
- I used a roasting pan that was about 30cm x 20cm. The dough rises quite a bit so, to get a “normal-looking” rusk, they had to be cut quite large. Next time I will use a bigger roasting pan, say 35cm x 25cm so that the rusks are smaller.
- Just keep an eye on the rusks when drying them out and remove them from the oven when you feel they are perfect for your taste.
- What’s nice is that these whole wheat rusks are not sweet to the taste.
I used linseeds and the rusks were great-tasting. Next time (and there will be a next time) I shall try sesame seeds.
What I really like about these whole wheat rusks is that the flavours of all of the ingredients blend together so nicely that the taste is very smooth. None of the ingredients is overpowering. They are light and healthy too.
Perfect to dunk or just nibble on!
Look for baking classes in your area.
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