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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring to form a soft dough. Avoid overmixing.
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the baked dough to cool completely in the pan, then carefully turn it out onto a cutting board.
Slice the baked dough into finger-width strips, then cut each strip in half to create roughly 24 pieces.
Arrange the slices cut-side up on a baking sheet. Reduce the oven temperature to 275°F (135°C).
Bake the slices for 40-50 minutes, turning them over halfway through, until the rusks are golden brown and completely dry.
Remove the rusks from the oven and let them cool completely on a wire rack before storing.
Store the rusks in an airtight container at room temperature for up to 2 weeks. Enjoy with tea or coffee!
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 470.6 g | 171% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 118.3 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 596 mg | 46% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2528 mg | 54% | |
*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.
