Low Sodium Homemade Buttermilk Rusks

Indulge in the comforting crunch of Low Sodium Homemade Buttermilk Rusks—an irresistible South African classic reimagined for a healthier twist! This recipe combines the wholesome goodness of all-purpose and whole wheat flours with the richness of buttermilk, unsalted butter, and a hint of vanilla to create flavorful, golden-brown rusks with reduced sodium content. The dough is made effortlessly, baked into a soft loaf, then sliced and double-baked to achieve that perfect crispness. Ideal for dipping in your morning coffee or tea, these low-sodium rusks retain all the satisfaction of the traditional treat while being better for your heart. Easy to make and perfect for batch preparation, they're a wholesome snack that will keep fresh in an airtight container for weeks!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 24

Ingredients

• 500 grams All-purpose flour
• 250 grams Whole wheat flour
• 15 grams Baking powder
• 5 grams Baking soda
• 100 grams Sugar
• 125 grams Unsalted butter, cold and cubed
• 375 milliliters Buttermilk
• 2 large Eggs
• 5 milliliters Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (356°F). Grease a loaf tin with unsalted butter or line it with baking paper.

Step 2

In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, and sugar.

Step 3

Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingers to rub the butter into the flour mixture until it resembles rough breadcrumbs.

Step 4

In a separate smaller bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.

Step 5

Pour the wet ingredients into the dry ingredients. Use a spatula to mix gently until a dough forms. It should be slightly sticky.

Step 6

Transfer the dough to the prepared loaf tin, smoothing the top with the back of a spoon or spatula.

Step 7

Place the tin in the preheated oven and bake for 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Step 8

Remove the loaf from the oven and allow it to cool slightly in the tin, then turn it out onto a wire rack to cool completely.

Step 9

Once the loaf is completely cooled, preheat your oven again to 100°C (212°F).

Step 10

Slice the loaf into thick slices, about 1 inch wide. Then cut each slice into fingers to create rusks.

Step 11

Spread the rusks out on a baking sheet in a single layer. Bake in the oven, at 100°C (212°F), for about 30 minutes, turning them halfway through, until they are completely dried out and crunchy.

Step 12

Remove the rusks from the oven and let them cool completely before storing them in an airtight container.

Nutrition Facts

Serving size	(1486.8g)

Amount per serving	% Daily Value*
Calories	4380.0

Total Fat 133.5g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 687.4mg	0%
Sodium 3420.1mg	0%
Total Carbohydrate 689.6g	0%
Dietary Fiber 44.0g	0%
Total Sugars 122.1g
Protein 111.0g	0%

Vitamin D 344.7IU	0%
Calcium 682.3mg	0%
Iron 34.8mg	0%
Potassium 2247.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 10.1%

Carbs: 62.6%