Serves: 20 Rusks
750 ml Buttermilk, room temperature
215 g Butter, melted
20 g Dry yeast
100 g Castor sugar
Pinch of salt
5 ml / 1 teaspoon Bicarbonate of soda
1.3 kg Cake Wheat Flour
In a large mixing bowl, mix together buttermilk, melted butter and yeast. Stir until the yeast has dissolved and leave to stand for a couple of minutes, so that the yeast starts to bubble slightly.
Add the sugar, salt and bicarbonate of soda and mix well.
Start adding the flour to the wet mixture – add two thirds and combine well. Add the remaining flour, continuously kneading, until the dough becomes pliable and elastic.
Place the dough in a lightly oiled bowl, covered loosely with lightly oiled clingwrap then a damp cloth, and leave to prove 45 minutes, or until doubled in size.
At this stage, pre-heat the oven to 180°C. Shape the dough into small balls and place, tightly packed, into a well-greased loaf tin. Cover with a damp cloth again and leave to prove for a second time (45 minutes).
Bake in pre-heated oven for 30 – 40 minutes, or until cooked through. Gently tear the pieces apart and place onto a baking tray. Return to the oven, pre-heated to 100°C, and leave to dry out for
more or less 8 hours.