Creamy Brown Buttermilk Rusks Recipes

BUTTERMILK RUSKS

Buttermilk Rusks image

Make and share this Buttermilk Rusks recipe from Food.com.

Provided by Bokenpop aka Mad

Categories Breads

Time 1h15m

Yield 40 serving(s)

Number Of Ingredients 10

Ingredients

1 kg flour
12 1/2 ml baking soda
25 ml cream of tartar
10 ml salt
250 ml sugar
250 g butter
350 ml buttermilk
1 egg
oil, for greasing
milk, for glaze

Steps:

Preheat oven to 240°C.
Sift the dry ingredients and stir til well mixed.
Cut in butter - the mixture should resemble corn meal when done.
Beat buttermilk and egg together and add to dry ingredients.
Mix to a firm dough.
Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
Brush with diluted milk.
Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

Nutrition Facts : Calories 142.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 19, Sodium 246.1, Carbohydrate 19.8, Fiber 0.7, Sugar 0.6, Protein 3.1

BUTTERMILK RUSKS

Buttermilk Rusks image

A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).

Provided by Ruby

Categories Quick Bread

Time 4h

Yield 200

Number Of Ingredients 8

Ingredients

2 ½ sticks butter
2 ½ cups white sugar
2 cups buttermilk
2 large eggs
8 cups self-rising flour
5 cups granola
5 teaspoons baking powder
1 ½ teaspoons salt

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g

WHOLE WHEAT BUTTERMILK RUSKS

Whole Wheat Buttermilk Rusks image

The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money!

Provided by Nikki

Categories Dessert

Time 3h10m

Yield 48 medium rusks

Number Of Ingredients 5

Ingredients

1 kg bran-rich flour
500 g margarine
500 ml buttermilk
2 cups sugar
3 teaspoons baking powder

Steps:

Mix flour, baking powder and sugar.
Melt margarine and beat in buttermilk until creamy.
Add to dry ingredients and mix well.
Press into greased baking sheet, pressing until it reaches all the edges and corners.
Bake at 180°C for 45 minutes.
Cut into fingers and spread out onto 2 baking trays.
Dry in a 100°C oven for 1 1/2-2 hours.
YUM!

Nutrition Facts : Calories 111.5, Fat 8.5, SaturatedFat 1.8, Cholesterol 0.4, Sodium 132.2, Carbohydrate 9, Sugar 8.8, Protein 0.5

VERSATILE RUSKS

Versatile Rusks image

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.

Provided by Nikki

Categories Grains

Time 3h15m

Yield 72 rusks

Number Of Ingredients 8

Ingredients

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
salt

Steps:

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.
Yummy!

Nutrition Facts : Calories 106, Fat 5.8, SaturatedFat 1, Cholesterol 0.3, Sodium 90.2, Carbohydrate 12.5, Fiber 0.4, Sugar 5, Protein 1.4

CREAMY BROWN BUTTERMILK RUSKS

Creamy Brown Buttermilk Rusks image

A old Dutch Favourite family recipe. Aniseed gives a liqourice favor. Good with morning coffee.

Provided by daniyel

Time 4h

Yield Makes Biscuits

Number Of Ingredients 0

Ingredients

Steps:

Oven set 180 degrees Celsius.
Melt butter & Mix Cultured milk.
Mix dry ingredients with wooden spoon.
Mix the wet ingredients into dry ingredients, mix with wooden spoon.
Press out in baking dish. Bake 45 minutes
Let cool then slice as desired.
Dry in oven approximately 80 degrees celsisus.
Cheching every 2 hours, drying varies greatly with climatic conditions ( This One has been baked every where).

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