Looking for a healthier take on a homestyle rusk recipe? Look no further. This easy version skips refined sugar and leans on fibre-rich ingredients such as bran, whole wheat flour and oats. They’re crunchy, hearty and made for winter mornings when only a hot cup of coffee and a good rusk will do.
What’s Inside These Rusks?
- Bran: Adds fibre and texture.
- Oats: A source of wholegrain goodness and fibre.
- Whole wheat flour: Less refined than white flour.
- Sunflower seeds (optional): Adds texture, vitamin E and selenium.
The Best Homemade Bran And Buttermilk Rusks
A crunchy, homemade rusk made with bran, oats and whole wheat flour. Free from refined sugar and perfect for dunking into your favourite cup of coffee.
Ingredients
- 1 cup (250ml) bran
- 6 cups (6 x 250ml) whole wheat flour
- 2 cups (500ml) oats
- 2 Tbsp (30ml) baking powder
- ¾ cup (180ml) coconut sugar
- ½ tsp (2.5ml) salt
- ½ cup (125ml) sunflower or other seeds optional
- 1 cup (250ml) sunflower oil
- 1 cup (250ml) water
- 2 eggs beaten
- 2 cups (500ml) buttermilk or low-fat maas
Instructions
- Preheat oven to 180°C. Lightly grease and line 2 x 20 cm cake tins or a large oven dish.
- Mix dry ingredients together in a mixing bowl. Rub oil into the dry ingredients with your fingertips until it looks like breadcrumbs.
- Beat water, eggs and buttermilk. Stir egg mixture into dry ingredients until well blended. Spoon into baking tins.
- Bake for 45-60 minutes or until a skewer comes out clean. Remove from the tins and cool.
- Slice into rusks and place on a baking tray. Heat oven to 100°C and dry rusks out for 6-8 hours or overnight. Cool and pack in an airtight container.
Looking for a few more ‘healthier’ homemade classics to try? Make this banana lemon loaf or this beetroot chocolate cake.
