Sugar-Free Homemade Buttermilk Rusks

Indulge in the wholesome goodness of **Sugar-Free Homemade Buttermilk Rusks**, a healthier twist on a classic treat that's perfect for guilt-free snacking. Made with a blend of whole wheat and all-purpose flour, these rusks are delicately sweetened with stevia, making them an excellent choice for anyone looking to cut down on sugar without sacrificing flavor. The addition of sunflower and pumpkin seeds brings a delightful crunch and a boost of nutrients to every bite. Crafted with creamy buttermilk and a hint of vanilla, this recipe yields tender dough that is baked twice—first for structure, then to achieve the signature crisp, golden texture. Perfect alongside your morning coffee or an afternoon cup of tea, these rusks make for a satisfying, long-lasting snack that’s easy to store. Whether you're baking for everyday enjoyment or prepping for a special occasion, these sugar-free rusks are sure to become a household favorite.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 24

Ingredients

• 500 g Whole wheat flour
• 500 g All-purpose flour
• 30 g Baking powder
• 5 g Salt
• 2 tbsp Stevia
• 250 g Unsalted butter
• 2 Eggs
• 375 ml Buttermilk
• 1 tsp Vanilla extract
• 50 g Sunflower seeds
• 50 g Pumpkin seeds

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a large loaf pan.

Step 2

In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, and salt.

Step 3

Add the stevia and mix well to combine all dry ingredients.

Step 4

Cut the unsalted butter into small cubes and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.

Step 5

In a separate bowl, beat the eggs lightly and add the buttermilk and vanilla extract.

Step 6

Make a well in the center of the flour mixture and pour in the egg, buttermilk, and vanilla mixture. Stir gently to form a dough.

Step 7

Add the sunflower seeds and pumpkin seeds to the dough, gently kneading to incorporate them evenly.

Step 8

Transfer the dough to the prepared loaf pan, pressing it down gently and smoothing the top.

Step 9

Bake in the preheated oven for 45 to 60 minutes, until a skewer inserted into the center comes out clean.

Step 10

Remove the loaf from the oven and allow it to cool slightly before turning it out onto a wire rack.

Step 11

Once the loaf is cool enough to handle, cut it into thick slices and then each slice into smaller fingers (or desired size).

Step 12

Reduce the oven temperature to 100°C (210°F).

Step 13

Place the sliced rusks on a baking sheet and return to the oven to dry out for 4 to 5 hours or until they are completely hard and dry, turning once during drying.

Step 14

Allow the rusks to cool completely before storing them in an airtight container.

Nutrition Facts

Serving size	(1878.9g)

Amount per serving	% Daily Value*
Calories	6341.0

Total Fat 300.0g	0%
Saturated Fat 144.8g	0%
Polyunsaturated Fat 27.2g
Cholesterol 968.1mg	0%
Sodium 5522.4mg	0%
Total Carbohydrate 797.4g	0%
Dietary Fiber 83.2g	0%
Total Sugars 25.4g
Protein 169.6g	0%

Vitamin D 283.1IU	0%
Calcium 854.8mg	0%
Iron 50.2mg	0%
Potassium 4102.7mg	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: 41.1%

Protein: 10.3%

Carbs: 48.6%