Crunchy buttermilk rusks

Crunchy buttermilk rusks

Tried & tested from the Fourie's kitchen


  • 4 cups BIO-WHEAT™ Cake flour
  • 4 cups BIO-WHEAT™ Coarse White flour
  • 1 cup BIO-WHEAT™ Bran
  • 40 ml (8 tsp) baking powder
  • 375 ml sugar
  • 1ml salt
  • • 500 ml (2 cups) buttermilk
  • 500 g margarine (melted)
  • 3 eggs

method: Oven Bake

Preheat oven to 180 °C. Thoroughly mix the dry ingredients together in a large mixing bowl. Add buttermilk to melted margarine. Beat eggs into mixture. Add liquid to dry ingredients and mix thoroughly with a spoon. Put into a large, greased baking tray and bake at 180° C for 30 minutes. Let cool and cut into squares. Dry out in the oven for 3 -6 hours at 100°C.