All Bran Buttermilk Rusks Food
BUTTERMILK RUSKS
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
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
NUTTY WHEAT BUTTERMILK BESKUIT/ RUSKS
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
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 RUSKS
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
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
SOUTH AFRICAN TRADITIONAL RUSKS
This is by far the best dunking rusk recipe ever. Try it. Serve with coffee or tea for dunking.
Provided by liz
Categories Bread Quick Bread Recipes
Time 5h10m
Yield 80
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
- Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
- Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
- Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
- Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
- Cut into 80 slices.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 18.2 g, Cholesterol 30 mg, Fat 9.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 6.1 g, Sodium 200.3 mg, Sugar 6.7 g
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