Low Sodium Homemade Rusk
Indulge in the perfect tea-time treat with this Low Sodium Homemade Rusk recipe—crafted to deliver all the crunch and flavor you love while staying heart-healthy. Made with a wholesome blend of all-purpose and whole wheat flours, these golden-baked rusks are subtly sweetened with granulated sugar and delicately spiced with a hint of cinnamon. Using unsalted butter and skipping the added salt keeps things light on sodium, making these twice-baked delights a guilt-free option for snacking. With a simple preparation process and pantry-friendly ingredients like eggs, milk, and vanilla extract, this recipe produces irresistibly crisp slices that are perfect for pairing with coffee, tea, or even a cozy hot chocolate. Bake these rusks today and enjoy their snap-worthy texture and homemade charm!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 2 teaspoons Baking powder
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking powder, and ground cinnamon.
In another bowl, cream the unsalted butter with the granulated sugar until light and fluffy using an electric mixer.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition until fully incorporated.
Stir in the vanilla extract and gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until you have a smooth dough.
Transfer the dough onto the prepared baking tray and shape it into a long, flat log measuring approximately 30 cm by 10 cm (12 inches by 4 inches).
Bake in the preheated oven for 25 to 30 minutes or until the dough is firm to the touch and a light golden color.
Remove from the oven and let cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Once slightly cooled, cut the baked dough into slices about 1.5 cm (1/2 inch) thick.
Lay the slices flat on the baking tray, then return them to the oven and bake for an additional 25 to 30 minutes, flipping halfway through, until they are dry and crisp.
Allow the rusks to cool completely on a wire rack before serving or storing.
Store the rusks in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 108.1 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 334 mg | 26% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1099 mg | 23% | |
*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.
