NOT ONLY DO YEAST-BASED RUSKS TASTE BETTER, BUT THEY LAST LONGER TOO. This traditional recipe contains no sugar, the sweetness comes from dipping in your cup of tea!


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

Recipe Instructions

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.

General Info:

9 Hours
Serves: 20 Rusks

Cake Wheat Flour

Available in 1 kg, 2,5 kg, 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

View Product

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