Whole Wheat Buttermilk Rusks
Discover the rustic charm of homemade Whole Wheat Buttermilk Rusks, a beloved South African treat perfect for dunking into tea or coffee. Crafted with wholesome whole wheat flour, tangy buttermilk, and a touch of vanilla, these golden rusks boast a delightful crunch and subtle sweetness. The recipe combines a simple dough with a unique twice-baking process, ensuring they are perfectly crisp and irresistibly aromatic. With a versatile flavor profile and the ability to stay fresh for weeks, these rusks make an ideal addition to any pantry and pair beautifully with warm beverages. Whether you’re looking for a healthy snack or a comforting accompaniment to your morning cup, these buttermilk rusks are packed with flavor, tradition, and guilt-free goodness.
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Ingredients
- 4 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 2 large Eggs
- 1.25 cups Buttermilk
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and sugar until well combined.
Step 3
In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring to form a soft dough. Avoid overmixing.
Step 5
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Step 6
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the baked dough to cool completely in the pan, then carefully turn it out onto a cutting board.
Step 8
Slice the baked dough into finger-width strips, then cut each strip in half to create roughly 24 pieces.
Step 9
Arrange the slices cut-side up on a baking sheet. Reduce the oven temperature to 275°F (135°C).
Step 10
Bake the slices for 40-50 minutes, turning them over halfway through, until the rusks are golden brown and completely dry.
Step 11
Remove the rusks from the oven and let them cool completely on a wire rack before storing.
Step 12
Store the rusks in an airtight container at room temperature for up to 2 weeks. Enjoy with tea or coffee!
Nutrition Facts
| Serving size | (1124.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3217.9 |
| Total Fat 124.4g | 0% |
| Saturated Fat 71.3g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 663.9mg | 0% |
| Sodium 3021.9mg | 0% |
| Total Carbohydrate 470.6g | 0% |
| Dietary Fiber 58.4g | 0% |
| Total Sugars 118.3g | |
| Protein 87.4g | 0% |
| Vitamin D 240.6IU | 0% |
| Calcium 596.4mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 2527.8mg | 0% |
Source of Calories