Nutty Wheat Buttermilk Beskuit Rusks Recipes

NUTTY WHEAT BUTTERMILK BESKUIT/ RUSKS

Nutty Wheat Buttermilk Beskuit/ Rusks image

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.

Provided by Japsnoet

Categories Breakfast

Time 1h55m

Yield 40 beskuit/rusks, 6 serving(s)

Number Of Ingredients 12

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

Steps:

Pre-heat oven 180°C.
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.
Makes 40 rusks. Preparation time 1 hour.

Nutrition Facts : Calories 1281.3, Fat 104.6, SaturatedFat 55.1, Cholesterol 288.1, Sodium 1326.4, Carbohydrate 71.8, Fiber 12.3, Sugar 9.6, Protein 25.4

BUTTERMILK OUMA RUSKS RECIPE - (3.7/5)

Buttermilk Ouma Rusks Recipe - (3.7/5) image

Provided by Johanna

Number Of Ingredients 11

Ingredients

2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
1/3 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup butter, melted
2 eggs
3/4 cup buttermilk
2 teaspoon pure vanilla extract
2 teaspoon pure almond extract

Steps:

1. Preheat oven to 400 degrees. 2. In a large mixing bowl, thoroughly mix the dry ingredients. 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. 4. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. 5. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. 6. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. ALTERNATIVES: Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract

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

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