A yummy recipe for Buttermilk Breakfast Rusks – packed full of goodness

8 cups self raising flour
6 cups All Bran
6 cups rolled oats (find it in the health food section of your supermarket)
2 cups brown sugar
2½ tsp salt
1 cup sultanas
1 cup cranberries
1 cup sunflower seeds
1 cup desiccated coconut
2 large eggs
2 x 500g cartons of buttermilk
360g butter or baking marg like Stork, melted (I show it in grams, it’s easier than forcing it into a cup to measure!)

How to
Combine all the dry ingredients in a large mixing bowl. Whisk together the eggs and buttermilk. Stir it into the dry ingredients. Add the melted butter and stir until mixed in. To be honest, I abandon the spoon at this point and use my hands.

Divide dough equally between two large bread pans sprayed with non-stick cooking spray.

Bake at 170 degrees Celsius until done. Test it like you would a cake, by inserting a thin knife or kebab stick. If it comes out clean, it’s ready.

Allow to cool in the tins and turn out. Slice into thick slices and then into rusks. Place on baking trays and dry out in a warm oven at 80-90 degrees Celsius. This takes quite a few hours.

Store in an airtight container.


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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.