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Whole Wheat Buttermilk Bran Rusks

A classic South African breakfast favourite, these whole wheat buttermilk rusks get a healthy kick from some added bran, seeds and dried fruits.

quick whole wheat buttermilk rusks recipe

If you don’t live in South Africa you may be asking yourself right about now, what the hell a rusk is. In essence, it’s pretty much our version of biscotti. They are super moreish and crunchy, last forever and are best dunked into tea and coffee in the morning, which helps to soften them up a little for easy eating.

When made with whole, nourishing, ingredients they are a fantastic breakfast or snack on the go. Here we cut the sugar right down, add buttermilk for flavour and richness, and swap out some of the cake flour for whole wheat before adding a variety of omega 3 and vitamin packed seeds and pulses, and superfood goji berries.

Don’t get bogged down on the fine details here as the fillings are simply suggestions, and any dried fruit or nut will work. If you a die hard chocoholic but want to keep things healthyish, add some cacao nibs for a crunchy chocolate vibe! Head over to The Culinary Cartel Instagram, where we cook this recipe break down the building blocks of a rusk, to allow you the freedom to mix and match, and build the recipe around your dietary needs.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

quick whole wheat buttermilk rusks recipe

Frequently Asked Questions

Can I make this gluten-free?

We haven’t tried making this with gluten-free flour yet, if you do, make sure to tag us on Instagram! 

 

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quick whole wheat buttermilk rusks recipe

South African Whole Wheat Buttermilk Rusks


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  • Author: Jess Bunn
  • Total Time: 8 Hours 35 Minutes
  • Yield: 1 Tray of Rusks
  • Diet: Vegetarian

Description

A delicious South African breakfast treat. Best served alongside a cup of tea or coffee for dunking.


Ingredients

Units
  • 1 1/2 cups whole wheat flour
  • 2 1/2 cups cake flour
  • 4 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 cup coconut flakes
  • 2 1/2 cups All Bran Flakes
  • 1 1/2 cups seeds/nuts (I used 1 cup linseeds & 1/2 cup flaked almonds)
  • 3/4 cup mixed berries
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup butter/margarine, melted
  • 1/2 cup canola oil
  • 3/4 cup brown sugar/coconut sugar

Instructions

  1. Heat the oven to 180C on fan
  2. Add your flours, baking powder, sugar, seeds/nuts and other mix-ins into a bowl. Give everything a quick mix and then make a well in the middle. To the well add the wet ingredients, then mix well with either your hands or a rubber spatula until everything is well combined and the mixture has formed a moist, slightly sticky dough.
  3. Line a suitable sized rectangular baking dish with baking paper or a silicone mat on the base, and grease the sides. I use one that’s about 20x30cm and has nice 4cm high sides.
  4. Add the dough into the pan, and press it down until it’s about 2-3cm thick. Pop the rusks in the oven for 30-35 minutes, until lightly golden brown. Turn off the oven and allow the rusks to cool slightly, for about 20-30 minutes, which will make them a bit easier to slice. Slice the rusks into batons, roughly 2cm x 10cm (or whatever chunky size you like). Place them back on a tray, leaving a small gap between each rusk. Pop the rusks back into the oven to dry out at 100C for about 6-8 hours.
  5. Once dry and cool, place them into a jar or container, where they will keep fresh for at least a month (that is if they end up lasting that long). Serve dunked into tea or coffee for the full South African experience.

Happy cooking! x

  • Category: Breakfast
  • Method: Bake
  • Cuisine: South African

Nutrition

  • Serving Size: 1 Tray of Rusks
  • Calories: 6343.74kcal
  • Sugar: 194.69g
  • Sodium: 7316.5mg
  • Fat: 344.66g
  • Saturated Fat: 98.71g
  • Unsaturated Fat: 231.55g
  • Trans Fat: 0.46g
  • Carbohydrates: 753.48g
  • Fiber: 94.65g
  • Protein: 122.72g
  • Cholesterol: 589.35mg
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