Whole Wheat Buttermilk Rusks

May 17, 2023May 17, 20230 1

Healthy and Delicious Whole Wheat Buttermilk Rusks for Every Morning

by The Chefin Bakery

Prep

15 min

Cook

1 h 5 min

Ready In

1 h 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

240

Sugar

17g

Fat

12g

Rusks are a popular food in South Africa, where they are typically eaten for breakfast or as a snack. These whole wheat buttermilk rusks are a healthier alternative to traditional rusks, which are often high in sugar and refined flour. The addition of buttermilk gives these rusks a slightly tangy flavor, while the whole wheat flour adds fiber and nutrients. These rusks are perfect for dipping in coffee or tea, making them a great addition to your morning routine.

Instructions

1.	Preheat the oven to 180 degrees Celsius.
2.	Mix the flour, sugar, and baking powder together in a large bowl.
3.	In a separate bowl, melt the margarine and stir in the buttermilk.
4.	Add the wet ingredients to the dry ingredients and mix until well-combined.
5.	Press the mixture into a greased 20 cm x 30 cm baking dish.
6.	Bake for 45 minutes or until golden brown.
7.	Remove from the oven and let cool for at least 10 minutes before cutting into rusks.
8.	Once cut, place the rusks back in the oven and bake for an additional 20 minutes to dry them out completely. Allow to cool completely before storing in an airtight container.

PROS

Whole wheat flour adds fiber and nutrients, while buttermilk adds flavor and tenderness to these delicious rusks.

They are perfect for dunking in coffee or tea.

CONS

These rusks are high in carbohydrates and sugar, so they should be enjoyed as part of a balanced diet.

Consuming too many rusks can lead to weight gain.

HEALTH & BENEFITS

Whole wheat flour is high in fiber, which can aid in digestion and prevent constipation.
It is also a good source of vitamins and minerals such as B vitamins and iron.
Buttermilk contains probiotics, which can boost the immune system and improve gut health.
It is also a good source of calcium.

	1 kg bran-rich flour
	500 g margarine
	500 ml buttermilk
	2 cups sugar
	3 teaspoons baking powder