Nutty Wheat Buttermilk Beskuit Rusks Recipes

NUTTY WHEAT BUTTERMILK BESKUIT/ RUSKS

Nutty Wheat Buttermilk Beskuit/ Rusks image

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

Ingredients

2 cups nutty wheat flour
2 3/4 cups flour
4 1/2 teaspoons baking powder
250 ml all-bran cereal
625 ml buttermilk
375 ml sugar
500 g butter
3 eggs
5 ml salt
1 cup coconut, shredded
1 cup sunflower seeds
1 cup sesame seeds

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

Buttermilk Rusks image

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

Ingredients

2 ½ sticks butter
2 ½ cups white sugar
2 cups buttermilk
2 large eggs
8 cups self-rising flour
5 cups granola
5 teaspoons baking powder
1 ½ teaspoons salt

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

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