Dirty Buttermilk Rusks
My Ouma used to make incredible seed rusks, we’d have them every year for Christmas and they’d be finished the first week in. You could always catch people sneaking into their rooms with cups of tea and bowls of rusks. This recipe is not Ouma’s rusks because I don’t have the recipe. But I made my own rusks this year and I had to make three batches because people kept finishing them. So I’m guessing my rusks are a very good runner up, but let’s be honest, nothing beats Ouma’s rusks.
Why are they dirty? Well I call them dirty because usually buttermilk rusks are clean cut rusks, my ones are whole wheat grizzly BAMFs. They are tasty, always there for you when you need them, won’t judge you in your fat pants and always think you look gorgeous.
What you need:
- 800 g whole wheat flour
- 450 g cake flour
- 300 g brown sugar
- 10 ml baking powder
- 10 ml cream of tartar
- 10 ml bicarbonate of soda
- 15 ml salt
- 2 eggs
- 500 g butter cubed
- 500 ml buttermilk
How to do it:
- Firstly you’re going to want to grease a loaf tin for your rusk bread, or you can use a rectangular baking tin. Then preheat your over to 180°c.
- Sift all your dry ingredients together in a bowl. Make sure it’s a big ass bowl, because all of your ingredients are going in here at some point.
- Take your cubed butter and rub it into your dry ingredients until it’s crumby.
- Mix your buttermilk and eggs together until combined.
- Make a well in your dry ingredients and pour your buttermilk mixture into the center, work your dry ingredients in slowly until you get a nice soft dough.
- Squish your dough into your greased tin of choice. Brush the top with a little melted butter.
- Bake for 45-55 minutes until it’s cooked through. Test with a cake skewer.
- Tip it out onto a wire wrack to cool. When it has cut it with a bread knife into rusk sized pieces and place them to dry on baking trays.
- Your oven should be at 70°c-80°c for drying out, and you should keep the oven door slightly ajar. I like to stick a wooden spoon in the door.
- Dry the rusk out for about 5 hours or until done. Your house will smell amazing, also the rusk bread off cuts are the best snacks all hot with a bit of melty butter… yum!
Yay that was fun, good luck!