Low Sodium Homemade Buttermilk Rusks
Discover the hearty charm of **Low Sodium Homemade Buttermilk Rusks**, a healthier twist on the traditional South African treat. Crafted with a thoughtful blend of all-purpose and whole wheat flour, these rusks are lightened up by using unsalted butter and buttermilk to keep sodium at bay while preserving their rich, crumbly texture. Sweetened just right with sugar and infused with a hint of vanilla, the rusks pair perfectly with your favorite tea or coffee. This easy-to-follow recipe involves baking a moist loaf, slicing it into fingers, and gently drying them in the oven to achieve that classic crunch. With a preparation time of just 25 minutes and batch yields of up to 24 rusks, it's the perfect make-ahead snack that stays fresh in an airtight container. Whether you're enjoying them as a quick breakfast or a guilt-free indulgence, these rusks offer wholesome goodness in every bite. Perfect for health-conscious bakers seeking low-sodium recipes without compromising flavor!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (356°F). Grease a loaf tin with unsalted butter or line it with baking paper.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, and sugar.
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.
In a separate smaller bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to mix gently until a dough forms. It should be slightly sticky.
Transfer the dough to the prepared loaf tin, smoothing the top with the back of a spoon or spatula.
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.
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.
Once the loaf is completely cooled, preheat your oven again to 100°C (212°F).
Slice the loaf into thick slices, about 1 inch wide. Then cut each slice into fingers to create rusks.
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.
Remove the rusks from the oven and let them cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3420 mg | 149% | |
| Total Carbohydrate | 689.6 g | 251% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 122.1 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 682 mg | 52% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 2248 mg | 48% | |
*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.
