ALL BRAN FLAKES RUSKS
Ingredients
•500g butter
•1¾ cups sugar
•2 cups (500 ml) buttermilk
•1 teaspoon lemon juice
•3 large eggs
•1 kg self-raising flour
•2 teaspoons baking powder
•1 teaspoon (5ml) salt
•6 cups (240g) All-Bran wheat flakes
•1 ¼ cup (100g) uncooked oats
•½ cup (100 gram) chopped pecan nuts or chopped almonds
•Optional: Reduce All Bran to 4 cups and add 2 cups of muesli
Ingredients
1.Melt the butter and let it cool down.
2.Beat eggs, sugar and buttermilk into the melted butter.
3.Sift the self-raising flour, baking powder and salt together.
4.Add All-Bran, uncooked oats and pecan nuts.
5.Add wet ingredients to dry ingredients.
6.Ladle in a large oven pan (330 x 280 mm), lined with foil or baking paper.
7.Bake for 25 minutes in an oven of 200°C. Reduce the heat to 180°C for another 25 minutes or more, until golden brown.
8.Cool slightly before turning the tin out and let it cool down.
9.Slice into slices and then cut into fingers. Place on a drying rack and dry in oven at 80°C until the rusks are dry, crunchy and brittle.
10.After they cooled down, place in an air tight container.
Dunk the rusks in a hot drink and eat.
All Bran Flakes Rusks
1 kg Selfraising Flour
4.5 cups All bran flakes
1 tl Salt
Mix the above together
2.5-3 cups Sugar
500g Margarien
Melt margarien & sugar together
3 Eiers
500ml Buttermilk
Mix the above together
Now mix everything together
Spray or butter a deep oven pan. Bake for about 45 min at 180° Let it cool off complete and then cut it in squares. Let it dry out in the oven at 100° Don't let it burn!!
•500g butter
•1¾ cups sugar
•2 cups (500 ml) buttermilk
•1 teaspoon lemon juice
•3 large eggs
•1 kg self-raising flour
•2 teaspoons baking powder
•1 teaspoon (5ml) salt
•6 cups (240g) All-Bran wheat flakes
•1 ¼ cup (100g) uncooked oats
•½ cup (100 gram) chopped pecan nuts or chopped almonds
•Optional: Reduce All Bran to 4 cups and add 2 cups of muesli
Ingredients
1.Melt the butter and let it cool down.
2.Beat eggs, sugar and buttermilk into the melted butter.
3.Sift the self-raising flour, baking powder and salt together.
4.Add All-Bran, uncooked oats and pecan nuts.
5.Add wet ingredients to dry ingredients.
6.Ladle in a large oven pan (330 x 280 mm), lined with foil or baking paper.
7.Bake for 25 minutes in an oven of 200°C. Reduce the heat to 180°C for another 25 minutes or more, until golden brown.
8.Cool slightly before turning the tin out and let it cool down.
9.Slice into slices and then cut into fingers. Place on a drying rack and dry in oven at 80°C until the rusks are dry, crunchy and brittle.
10.After they cooled down, place in an air tight container.
Dunk the rusks in a hot drink and eat.
All Bran Flakes Rusks
1 kg Selfraising Flour
4.5 cups All bran flakes
1 tl Salt
Mix the above together
2.5-3 cups Sugar
500g Margarien
Melt margarien & sugar together
3 Eiers
500ml Buttermilk
Mix the above together
Now mix everything together
Spray or butter a deep oven pan. Bake for about 45 min at 180° Let it cool off complete and then cut it in squares. Let it dry out in the oven at 100° Don't let it burn!!
ANISEED BUTTERMILK RUSKS
ANISEED BUTTERMILK RUSKS
Makes about 100, depending on size
9 x 250 ml (1.260 kg) Snowflake cake flour
15 ml baking powder
5 ml bicarbonate of soda
15 ml cream of tartar
5 ml salt
500 g cold margarine (preferably not butter)
375 ml (300 g) sugar
30 ml aniseed, optional
2 extra-large eggs, beaten
about 125 ml milk
500 ml buttermilk
METHOD:
Sift flour, baking powder, bicarbonate of soda, cream of tartar and salt together. Rub in margarine with fingertips until it resembles fine breadcrumbs. Add sugar and aniseed.
Whisk eggs, milk and buttermilk together. Add to dry ingredients and mix well to a soft dough. Add more milk if required. Shape into balls and place into a large greased oven pan of about 24 x 34 cm.
Bake in a preheated oven at 180 °C for about 50 minutes. Turn out onto wire racks to cool slightly.
Break open while still warm and leave to cool further. Dry out in a cool oven at 50 °C overnight. Store in an airtight container.
BRON: premierfoods.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
ANISEED BUTTERMILK RUSKS
Makes about 100, depending on size
9 x 250 ml (1.260 kg) Snowflake cake flour
15 ml baking powder
5 ml bicarbonate of soda
15 ml cream of tartar
5 ml salt
500 g cold margarine (preferably not butter)
375 ml (300 g) sugar
30 ml aniseed, optional
2 extra-large eggs, beaten
about 125 ml milk
500 ml buttermilk
METHOD:
Sift flour, baking powder, bicarbonate of soda, cream of tartar and salt together. Rub in margarine with fingertips until it resembles fine breadcrumbs. Add sugar and aniseed.
Whisk eggs, milk and buttermilk together. Add to dry ingredients and mix well to a soft dough. Add more milk if required. Shape into balls and place into a large greased oven pan of about 24 x 34 cm.
Bake in a preheated oven at 180 °C for about 50 minutes. Turn out onto wire racks to cool slightly.
Break open while still warm and leave to cool further. Dry out in a cool oven at 50 °C overnight. Store in an airtight container.
BRON: premierfoods.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
BRAN RUSKS
BRAN RUSKS
1 kg self raising flour
2 cups sugar
500gr Margarine
3 Cups Bran
7 ml Baking Powder
5 ml Salt
1/2 cup Oil
500 ml Buttermilk
2 eggs
DIRECTIONS:
Preheat the oven to 180*C
Mix th flour and sugar and rub in the Margarine
Add the bran, baking powder and salt
Add Oil, buttermilk and eggs and mix
Press mixture with hands into baking tray
Bake for 30 minutes
Leave to cool down
Cut into size needed
Dry out overnight in oven at 80*C
Bron: Onbekend
Plasing: Hendri Le Roux / WATERTAND RESEPTE VIR OUD EN JONK
BRAN RUSKS
1 kg self raising flour
2 cups sugar
500gr Margarine
3 Cups Bran
7 ml Baking Powder
5 ml Salt
1/2 cup Oil
500 ml Buttermilk
2 eggs
DIRECTIONS:
Preheat the oven to 180*C
Mix th flour and sugar and rub in the Margarine
Add the bran, baking powder and salt
Add Oil, buttermilk and eggs and mix
Press mixture with hands into baking tray
Bake for 30 minutes
Leave to cool down
Cut into size needed
Dry out overnight in oven at 80*C
Bron: Onbekend
Plasing: Hendri Le Roux / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK BRAN RUSK
300 g Margarine
250 ml (1 cup) Oil
500 ml (2 cups) Huletts SunSweet Brown Sugar .
2 Large Eggs .500 ml (2 cups) Buttermilk OR Maas 250 ml (1 cup) Wholewheat Flour
750 ml (3 cups) Breakfast Cereal Bran Flakes
1 kg (7 cups) Flour, sifted
40 ml (8 tsp) Baking Powder
5 ml (1 tsp) Salt
Melt the butter, oil and sugar in a saucepan and allow to cool. Beat well until thick. Beat in the eggs one by one, then beat in the buttermilk. Add all the dry ingredients and stir until blended. Pour the mixture into two loaf tins or one large roasting tin lined with oiled greaseproof paper. Bake at 180°C for 1 hour. Turn out, and leave to cool. Cut into rusks. Allow to dry overnight in the oven warmer draw or reduce the oven temperature to 100°C and leave for 4–6 hours to dry completely. Store in an airtight container.
BRON: BY HULETTS SUGAR
250 ml (1 cup) Oil
500 ml (2 cups) Huletts SunSweet Brown Sugar .
2 Large Eggs .500 ml (2 cups) Buttermilk OR Maas 250 ml (1 cup) Wholewheat Flour
750 ml (3 cups) Breakfast Cereal Bran Flakes
1 kg (7 cups) Flour, sifted
40 ml (8 tsp) Baking Powder
5 ml (1 tsp) Salt
Melt the butter, oil and sugar in a saucepan and allow to cool. Beat well until thick. Beat in the eggs one by one, then beat in the buttermilk. Add all the dry ingredients and stir until blended. Pour the mixture into two loaf tins or one large roasting tin lined with oiled greaseproof paper. Bake at 180°C for 1 hour. Turn out, and leave to cool. Cut into rusks. Allow to dry overnight in the oven warmer draw or reduce the oven temperature to 100°C and leave for 4–6 hours to dry completely. Store in an airtight container.
BRON: BY HULETTS SUGAR
BUTTERMILK BISCUIT
This buttermilk biscuits recipe can be used for breakfast... or lunch... or dinner... or as a snack!
Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 4 tablespoons buttermilk powder
• 1/2 cup unsalted butter, chilled and cubed
Directions
1. Preheat the oven to 425∞F/220C and butter a 9" cake pan.
2. In a medium bowl, combine flour, baking powder, baking soda, sugar, kosher salt, and buttermilk powder. Mix with a whisk to combine and aerate the flour, about a minute.
3. Remove one cup of the flour mixture and pour into a deep plate or pie pan. Set aside.
4. Reserve one tablespoon of butter. Use a pastry blender, two knives, or your hands to work the rest of the cubes of butter into the remaining flour mixture in the bowl until it looks like coarse meal or graham cracker crumbs.
5. Add one cup of water to the mixture and continue to stir the dough with a fork to mix. It should be wet and resemble cottage cheese. Do not overmix.
6. Butter or spray an ice cream scoop with cooking spray, then use it to scoop a wet ball of dough. Drop the ball into the pie pan with the remaining cup of flour and gently roll and shape it in the flour. Lightly shake off the excess flour and place the ball of dough in the buttered cake pan.
7. Repeat until you've used all of the dough, placing 9 dough balls around the edge of the cake pan and one in the center. The biscuits should touch.
8. Bake for 20 minutes, or until golden brown. Melt the remaining tablespoon of butter and brush over the biscuits as you remove them from the oven.
9. Allow to cool for a few minutes, then serve immediately with warmed preserves or sausage gravy.
Notes
If you have fresh buttermilk on hand, substitute 1 cup for the buttermilk powder and water used in the recipe.
Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 4 tablespoons buttermilk powder
• 1/2 cup unsalted butter, chilled and cubed
Directions
1. Preheat the oven to 425∞F/220C and butter a 9" cake pan.
2. In a medium bowl, combine flour, baking powder, baking soda, sugar, kosher salt, and buttermilk powder. Mix with a whisk to combine and aerate the flour, about a minute.
3. Remove one cup of the flour mixture and pour into a deep plate or pie pan. Set aside.
4. Reserve one tablespoon of butter. Use a pastry blender, two knives, or your hands to work the rest of the cubes of butter into the remaining flour mixture in the bowl until it looks like coarse meal or graham cracker crumbs.
5. Add one cup of water to the mixture and continue to stir the dough with a fork to mix. It should be wet and resemble cottage cheese. Do not overmix.
6. Butter or spray an ice cream scoop with cooking spray, then use it to scoop a wet ball of dough. Drop the ball into the pie pan with the remaining cup of flour and gently roll and shape it in the flour. Lightly shake off the excess flour and place the ball of dough in the buttered cake pan.
7. Repeat until you've used all of the dough, placing 9 dough balls around the edge of the cake pan and one in the center. The biscuits should touch.
8. Bake for 20 minutes, or until golden brown. Melt the remaining tablespoon of butter and brush over the biscuits as you remove them from the oven.
9. Allow to cool for a few minutes, then serve immediately with warmed preserves or sausage gravy.
Notes
If you have fresh buttermilk on hand, substitute 1 cup for the buttermilk powder and water used in the recipe.
BUTTERMILK RUSK
Ingredients:
1 kg flour
1/16 cup beaking soda
1/8 cup cream of tartar
1/16 cup salt
1 1/16 cup sugar
0.55 lb butter
1 egg
oil for greasing
1 1/2 cup buttetmilk
milk for glazing
Directions
1. Preheat oven to 240○C
2. Sift dry ingredients and stir till well mixed
3. Cut in butter- the mixture should resemble corn meal when done
4. Beat buttermilk and egg together and add t the dry ingredients
5. Mix ti a firm doug. .
6. Pinch off golf balk siced pieces of doug and press tightly into rectangular shape approx 2 cm thick.
7. Place close together in two greased loaf pans (30 × 36 × 7 cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
8. Brush with diluted milk.
9. Bake at 240○C for 10 min and reduse to heat to 190○C and bake for further 50 min.
10. Turn out on cooking rack and break into three places so that the rusks will cool more quickly.
11. When cool , breack neatly into individual rusks and allow to dry out in a very low oven 120○C
1 kg flour
1/16 cup beaking soda
1/8 cup cream of tartar
1/16 cup salt
1 1/16 cup sugar
0.55 lb butter
1 egg
oil for greasing
1 1/2 cup buttetmilk
milk for glazing
Directions
1. Preheat oven to 240○C
2. Sift dry ingredients and stir till well mixed
3. Cut in butter- the mixture should resemble corn meal when done
4. Beat buttermilk and egg together and add t the dry ingredients
5. Mix ti a firm doug. .
6. Pinch off golf balk siced pieces of doug and press tightly into rectangular shape approx 2 cm thick.
7. Place close together in two greased loaf pans (30 × 36 × 7 cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
8. Brush with diluted milk.
9. Bake at 240○C for 10 min and reduse to heat to 190○C and bake for further 50 min.
10. Turn out on cooking rack and break into three places so that the rusks will cool more quickly.
11. When cool , breack neatly into individual rusks and allow to dry out in a very low oven 120○C
CUSTARD & ALMOND RUSKS
Ek het hom dubbeld aangemaak en in 2 panne met die drukker gebak en dit is heerlik verby!
375 ml Butter
300ml Sugar
2 Large Eggs
1 kg Self Raising Flour
50 ml Oats
5 ml Salt
5 ml Baking Powder
100 ml Almond flakes (ek sit Pekkaneute in)
300 ml Ready Made Custard
100 ml Condensed Milk mixed with 150ml water
Beat butter and sugar together until light
Beat in the eggs one at a time
Add the remaining ingredients and stir well to make a fairly firm dough.
Shape into balls and devide between 2 greaced loaf pans
Bake in preheated oven 180C for 45 minute, then remove from the oven and allow to cool.
Reduce oven temperature to 100C
Break into rusks, spread out on baking trays and allow to dry out in the oven for 4-5 hours
Bron: Woman's Value - Aug 1998
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
375 ml Butter
300ml Sugar
2 Large Eggs
1 kg Self Raising Flour
50 ml Oats
5 ml Salt
5 ml Baking Powder
100 ml Almond flakes (ek sit Pekkaneute in)
300 ml Ready Made Custard
100 ml Condensed Milk mixed with 150ml water
Beat butter and sugar together until light
Beat in the eggs one at a time
Add the remaining ingredients and stir well to make a fairly firm dough.
Shape into balls and devide between 2 greaced loaf pans
Bake in preheated oven 180C for 45 minute, then remove from the oven and allow to cool.
Reduce oven temperature to 100C
Break into rusks, spread out on baking trays and allow to dry out in the oven for 4-5 hours
Bron: Woman's Value - Aug 1998
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CINNAMON RUSK
Makes: 15 – 20 rusks.
250 g butter, melted
375 g brown sugar
500 g self raising flour
5 ml cinnamon (1 tsp)
a pinch of salt
30 ml vanilla extract (2 tbsp)
2 large eggs
250 ml plain yoghurt (1 cup)
Preheat the oven to 180 ° C.
Cream together the butter and sugar.
Sift the flour, cinnamon and salt.
Make a well in the dry ingredients and add the creamed butter and sugar.
Mix well then add the vanilla, eggs and yoghurt.
Mix until the dough comes together and press the mixture into a 5 cm deep baking tin.
Bake for 1 hour.
Remove from the oven then turn out onto a wire rack and cool.
Cut into squares then return to a 70°C oven to dry out for 2 hours or overnight.
BRON:Food and Home Recipes
250 g butter, melted
375 g brown sugar
500 g self raising flour
5 ml cinnamon (1 tsp)
a pinch of salt
30 ml vanilla extract (2 tbsp)
2 large eggs
250 ml plain yoghurt (1 cup)
Preheat the oven to 180 ° C.
Cream together the butter and sugar.
Sift the flour, cinnamon and salt.
Make a well in the dry ingredients and add the creamed butter and sugar.
Mix well then add the vanilla, eggs and yoghurt.
Mix until the dough comes together and press the mixture into a 5 cm deep baking tin.
Bake for 1 hour.
Remove from the oven then turn out onto a wire rack and cool.
Cut into squares then return to a 70°C oven to dry out for 2 hours or overnight.
BRON:Food and Home Recipes
CRANBERRY-POPPY-LEMON RUSK
Makes about 60
1kg self-raising flour
10ml baking powder
5ml salt
350g butter, cubed
250ml sugar
grated rind of 2 lemons
180ml poppy seeds
500ml dried cranberries
3 eggs
500ml buttermilk
Put flour, baking powder and salt into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs.
Mix in the sugar, lemon rind, poppy seeds and cranberries.
Combine the eggs and buttermilk and mix well. Add to the dry ingredients and mix to form a stiff dough.
Press the mixture into a well-greased 30x40cm deep roasting pan. Bake at 180°C for 30-40 minutes or until a skewer inserted into the middle of the tray comes out clean. Remove and cool in the pan for 10 minutes before turning out on to a cooling rack. Cool completely.
Cut into the size you prefer and pack on to a baking tray. Reduce the oven temperature to 50°C and return the rusks to dry out overnight.
Store in an airtight container.
BRON: The Star.
1kg self-raising flour
10ml baking powder
5ml salt
350g butter, cubed
250ml sugar
grated rind of 2 lemons
180ml poppy seeds
500ml dried cranberries
3 eggs
500ml buttermilk
Put flour, baking powder and salt into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs.
Mix in the sugar, lemon rind, poppy seeds and cranberries.
Combine the eggs and buttermilk and mix well. Add to the dry ingredients and mix to form a stiff dough.
Press the mixture into a well-greased 30x40cm deep roasting pan. Bake at 180°C for 30-40 minutes or until a skewer inserted into the middle of the tray comes out clean. Remove and cool in the pan for 10 minutes before turning out on to a cooling rack. Cool completely.
Cut into the size you prefer and pack on to a baking tray. Reduce the oven temperature to 50°C and return the rusks to dry out overnight.
Store in an airtight container.
BRON: The Star.
COCONUT RUSKS
Oven 180C. Baking time 45mins to 1hr....
1kg S/R flour,
5ml salt,
375ml sugar,
200ml dessicated coconut,
500g margerine melted,
400g can coconut milk,
60ml buttermilk,
2 large eggs...
Mix dry ing. well... mix margerine, milk, buttermilk and eggs well...add butter mix to dry mix and mix to a soft dough. Grease a 25x25x7cm square tin. Bake. Allow to cool. Turn out and cool completely. Slice into dipping pieces. Dry out in an 100C Oven till crisp and dry.
1kg S/R flour,
5ml salt,
375ml sugar,
200ml dessicated coconut,
500g margerine melted,
400g can coconut milk,
60ml buttermilk,
2 large eggs...
Mix dry ing. well... mix margerine, milk, buttermilk and eggs well...add butter mix to dry mix and mix to a soft dough. Grease a 25x25x7cm square tin. Bake. Allow to cool. Turn out and cool completely. Slice into dipping pieces. Dry out in an 100C Oven till crisp and dry.
INFAMOUS CAKE RUSK
◦2 & 1/2 cup all purpose flour
◦1 & 3/4 cup sugar
◦6 eggs
◦1 cup oil
◦1/2 teaspoon baking powder
◦a pinch of coloring (food coloring that is yellow/orange)
Heat oven to 350 degrees
Mix all of the above ingredients except for flour together.
Wait 3 minutes, then mix flour in until all is combined.
Pour mixture in a glass tray and bake for 1/2 hour.
After 1/2 an hour is done, take tray out and cut the cake rusk into desired pieces.
Spread pieces out on a black flat oven tray or cookie tray.
Heat oven to 200 degrees and bake for 2 hours.
VARIATIONS : For almond cake rusk, try to add some almond extract and maybe even some sliced or cut almonds in. For coffee type cake rusk add in some mocha powder, etc
BRON:BY H SISTERS
◦1 & 3/4 cup sugar
◦6 eggs
◦1 cup oil
◦1/2 teaspoon baking powder
◦a pinch of coloring (food coloring that is yellow/orange)
Heat oven to 350 degrees
Mix all of the above ingredients except for flour together.
Wait 3 minutes, then mix flour in until all is combined.
Pour mixture in a glass tray and bake for 1/2 hour.
After 1/2 an hour is done, take tray out and cut the cake rusk into desired pieces.
Spread pieces out on a black flat oven tray or cookie tray.
Heat oven to 200 degrees and bake for 2 hours.
VARIATIONS : For almond cake rusk, try to add some almond extract and maybe even some sliced or cut almonds in. For coffee type cake rusk add in some mocha powder, etc
BRON:BY H SISTERS
DUTCH RUSKS
INGREDIENTS
1 env. yeast (1 tablespoons)
2 cups milk, scaled and cooled to lukewarm
1/2 cup sugar
1 stick 2 plus tbsp. soft butter
6 to 8 cups all purpose flour, about
1 tsp. crushed cardamom seeds (optional)
INSTRUCTIONS
Preheat the oven to 400 F. degrees.
Proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
When you have a yeast sponge, add the rest of the milk, sugar, and 1/2 cup plus 2 Tbs. soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick. Bread off pieces, about the size of an egg, and shape into little round buns.
Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
Bake in the oven until they are pale gold, about 15 to 20 minutes.
Cool on a rack.
After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
Let cool completely before eating.
These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again. 60 Rusks. Do not Freeze.
Breads Of The World
CHEF COMMENTS
If you don’t feel well or can’t go to sleep, eat these with some warm milk. Dip them in if nobody’s looking. So good and so soothing.
BRON: by olga
1 env. yeast (1 tablespoons)
2 cups milk, scaled and cooled to lukewarm
1/2 cup sugar
1 stick 2 plus tbsp. soft butter
6 to 8 cups all purpose flour, about
1 tsp. crushed cardamom seeds (optional)
INSTRUCTIONS
Preheat the oven to 400 F. degrees.
Proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
When you have a yeast sponge, add the rest of the milk, sugar, and 1/2 cup plus 2 Tbs. soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick. Bread off pieces, about the size of an egg, and shape into little round buns.
Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
Bake in the oven until they are pale gold, about 15 to 20 minutes.
Cool on a rack.
After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
Let cool completely before eating.
These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again. 60 Rusks. Do not Freeze.
Breads Of The World
CHEF COMMENTS
If you don’t feel well or can’t go to sleep, eat these with some warm milk. Dip them in if nobody’s looking. So good and so soothing.
BRON: by olga
HEALTH RUSKS
1kg + 1 cup self rising flour (don't sift the flour)
1 1/2t salt
6t baking powder
2c muesli with nuts (chop the nuts fine)
2c bran
1c fine coconut
1c oats
1c sunflower seeds
1c wheatbix crushed
Mix all the ingredients above in a large mixing bowl.
Melt...500gm rama margarine in the microwave and add the following:....
50ml oil
500ml buttermilk
2c sugar
2 eggs
Mix well.
Mix the wet mixture into the dry mixture...mix well.
Divide into 2 oven pans..press dough down flat and level. Slice into rusk sizes before
baking - Bake in 160 or 170C oven for 1 hour. Remove and slice through again.
Break up and put the rusks on the oven racks to dry out for +/- 6hrs @ +/- 110C
1 1/2t salt
6t baking powder
2c muesli with nuts (chop the nuts fine)
2c bran
1c fine coconut
1c oats
1c sunflower seeds
1c wheatbix crushed
Mix all the ingredients above in a large mixing bowl.
Melt...500gm rama margarine in the microwave and add the following:....
50ml oil
500ml buttermilk
2c sugar
2 eggs
Mix well.
Mix the wet mixture into the dry mixture...mix well.
Divide into 2 oven pans..press dough down flat and level. Slice into rusk sizes before
baking - Bake in 160 or 170C oven for 1 hour. Remove and slice through again.
Break up and put the rusks on the oven racks to dry out for +/- 6hrs @ +/- 110C
HONEY OATS BREAD
This is an easy quick bread that is so good straight from the oven spread with honey butter.
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3/4 cup rolled oats
1/4 cup honey
1 1/4 cups buttermilk
1 egg
2 tablespoons oil (I used Canola)
In a large bowl using a whisk mix together the whole wheat flour, all-purpose flour, oats, salt, and baking powder.
In a smaller bowl whisk together the buttermilk, egg, oil and honey.
Combine the two bowls and mix well with spoon.
Turn out onto a wheat floured board and knead, adding flour until you have a dough.
Spray a 9 x 4 bread pan with cooking spray and add dough.
Bake in preheated 350 degree oven for 40 – 45 minutes.
Remove from pan and slice and enjoy with honey butter spread. Makes one loaf.
Honey Butter Spread
1 stick butter or margarine or 1/2 cup
1/3 cup honey
Remove paper from margarine and put in large microwave bowl.
Microwave about 12 seconds to soften the butter.
Add the honey and beat with electric mixer about a minute until smooth.
Enjoy on this bread, biscuits, waffles, and pancakes.
Store in refrigerator. Keeps well.
Bron: The Southern Lady Cooks
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3/4 cup rolled oats
1/4 cup honey
1 1/4 cups buttermilk
1 egg
2 tablespoons oil (I used Canola)
In a large bowl using a whisk mix together the whole wheat flour, all-purpose flour, oats, salt, and baking powder.
In a smaller bowl whisk together the buttermilk, egg, oil and honey.
Combine the two bowls and mix well with spoon.
Turn out onto a wheat floured board and knead, adding flour until you have a dough.
Spray a 9 x 4 bread pan with cooking spray and add dough.
Bake in preheated 350 degree oven for 40 – 45 minutes.
Remove from pan and slice and enjoy with honey butter spread. Makes one loaf.
Honey Butter Spread
1 stick butter or margarine or 1/2 cup
1/3 cup honey
Remove paper from margarine and put in large microwave bowl.
Microwave about 12 seconds to soften the butter.
Add the honey and beat with electric mixer about a minute until smooth.
Enjoy on this bread, biscuits, waffles, and pancakes.
Store in refrigerator. Keeps well.
Bron: The Southern Lady Cooks
MOSBOLLETJIES
2.7 kg flour
15 ml salt
60 ml aniseed
750 ml milk
125g margarine or butter
4 eggs
4 x 250 ml (4 k) sugar
1,125 liters (4 1/2 cups) grape must – strained through a sieve
DAY 1
Pour flour into a large bowl and add salt and aniseed. Heat milk and butter to a boil and allow to cool to lukewarm. Add eggs and sugar, whisk and add to flour. Add the grape must , knead lightly and then knead well for about 15-20 minutes, or until the dough is smooth and elastic and no longer sticks to your hands. Francina’s tip: Keep an extra bowl of flour and a cup of must next to you while you knee. If dough is too sticky, sprinkle a little flour. If it seems too dry, wet your hands with wine and knee further. Cover bowl with a cloth and leave to rise in a warm place overnight.
DAY 2
Preheat the oven to 180 ° C. Knead dough the next morning. Brush a little melted butter on your hands and roll dough into tennis ball-sized orbs. Pack against each other in breadpans which you have treated with non-stick spray and leave pans in a warm place to allow dough tp have its second rising. Once the pans are almost full, place mosbolletjies in the oven and reduce oven temperature to 140 ° C. Bake for 40-60 minutes, until golden brown and cooked through. Brush with sugar water and turn out onto wire racks. Eat buns freshly smeared with butter or dry it out for mosbeskuit.
Deliver three large loaves with 12-14 balls in each.
BRON:recipe from De Wetshof Farm
15 ml salt
60 ml aniseed
750 ml milk
125g margarine or butter
4 eggs
4 x 250 ml (4 k) sugar
1,125 liters (4 1/2 cups) grape must – strained through a sieve
DAY 1
Pour flour into a large bowl and add salt and aniseed. Heat milk and butter to a boil and allow to cool to lukewarm. Add eggs and sugar, whisk and add to flour. Add the grape must , knead lightly and then knead well for about 15-20 minutes, or until the dough is smooth and elastic and no longer sticks to your hands. Francina’s tip: Keep an extra bowl of flour and a cup of must next to you while you knee. If dough is too sticky, sprinkle a little flour. If it seems too dry, wet your hands with wine and knee further. Cover bowl with a cloth and leave to rise in a warm place overnight.
DAY 2
Preheat the oven to 180 ° C. Knead dough the next morning. Brush a little melted butter on your hands and roll dough into tennis ball-sized orbs. Pack against each other in breadpans which you have treated with non-stick spray and leave pans in a warm place to allow dough tp have its second rising. Once the pans are almost full, place mosbolletjies in the oven and reduce oven temperature to 140 ° C. Bake for 40-60 minutes, until golden brown and cooked through. Brush with sugar water and turn out onto wire racks. Eat buns freshly smeared with butter or dry it out for mosbeskuit.
Deliver three large loaves with 12-14 balls in each.
BRON:recipe from De Wetshof Farm
MODERN"MOSBOLLETJIES"RUSKS
Mosbolletjies is the king of beskuit (rusks). It is sweetened, leavened yeast buns, delicately flavoured with anise seed, then baked, broken into pieces, and dried.
Mosbolletjies is not common in New Zealand though, because it is a time-consuming affair to make rusks with yeast, but also because "mos" (grape must) is not readily available in supermarkets. Through trail and error, Marietjie developed an easy recipe that is very close to Mosbolletjies, using Surebake yeast and a bread maker.
Ingredients
10 ml Surebake instant yeast
120 gram sugar
5 ml salt
5 ml anise seed
600 gram high grade flour
60 gram butter
300 ml water
Method
Place yeast and all the dry ingredients in the bread maker's bread pan. Add butter and pour water into the pan.
Close lid, set program on "dough only" cycle (called "pizza" cycle on some bread makers) and start machine. It should take about 45 minutes.
After the cycle completed, switch unit off and leave to rest for 15 minutes.
Set to the "dough only" program again and start. Switch machine off after finished.
Leave dough in closed unit to rise to double or three times the original size. Remove the dough when it rose to the brim of the bread pan. It will take about 4 to 6 hours at room temperature (or a warm cupboard in winter).
Knead dough down for 5 minutes. You could do it by hand, or set the program on the "dough only" cycle again. Do not let the machine finish the cycle, but switch the machine off after 5 minutes.
Remove bread pan from unit, form dough into small balls, and place balls in a greased oven pan or similar container.
A large bread or rusk loaf pan is ideal (and very traditional) but any shape will do. A square container measuring 25 cm x 25 cm and 10 cm high will be suitable for 36 balls, laid out as 6 rows of 6 each.
Let the dough rise for about 6 hours in a warm place, or until it is three times the original size. On a cold day it might take longer, on a warm day it will be quicker.
Pre-heat the oven to 180°C.
Paint the buns with milk, and bake for approximately an hour in the oven at 180°C.
Using a fork, gently separate the rusks from each other.
Dry overnight in a slow oven, between 80°C to 100°C.
Mosbolletjies is not common in New Zealand though, because it is a time-consuming affair to make rusks with yeast, but also because "mos" (grape must) is not readily available in supermarkets. Through trail and error, Marietjie developed an easy recipe that is very close to Mosbolletjies, using Surebake yeast and a bread maker.
Ingredients
10 ml Surebake instant yeast
120 gram sugar
5 ml salt
5 ml anise seed
600 gram high grade flour
60 gram butter
300 ml water
Method
Place yeast and all the dry ingredients in the bread maker's bread pan. Add butter and pour water into the pan.
Close lid, set program on "dough only" cycle (called "pizza" cycle on some bread makers) and start machine. It should take about 45 minutes.
After the cycle completed, switch unit off and leave to rest for 15 minutes.
Set to the "dough only" program again and start. Switch machine off after finished.
Leave dough in closed unit to rise to double or three times the original size. Remove the dough when it rose to the brim of the bread pan. It will take about 4 to 6 hours at room temperature (or a warm cupboard in winter).
Knead dough down for 5 minutes. You could do it by hand, or set the program on the "dough only" cycle again. Do not let the machine finish the cycle, but switch the machine off after 5 minutes.
Remove bread pan from unit, form dough into small balls, and place balls in a greased oven pan or similar container.
A large bread or rusk loaf pan is ideal (and very traditional) but any shape will do. A square container measuring 25 cm x 25 cm and 10 cm high will be suitable for 36 balls, laid out as 6 rows of 6 each.
Let the dough rise for about 6 hours in a warm place, or until it is three times the original size. On a cold day it might take longer, on a warm day it will be quicker.
Pre-heat the oven to 180°C.
Paint the buns with milk, and bake for approximately an hour in the oven at 180°C.
Using a fork, gently separate the rusks from each other.
Dry overnight in a slow oven, between 80°C to 100°C.
NUTTY BUTTERMILK RUSKS
1 kg self raising flour
100 ml oat bran – ordinary bran is just fine (note, not grams)
15 ml baking powder
375 g butter
3 extra large eggs
375 ml brown sugar
500 ml buttermilk
125 ml sunflower oil
250 g grated coconut
1 ½ tsp salt
375 ml seedless raisins
65 ml sesame seeds
65 ml pecan nuts, roughly chopped
250 ml sunflower seeds
65 ml cashew nuts, roughly chopped
65 ml almonds, roughly chopped
Pre-heat oven to 180 C and grease a large baking dish before lining it with greaseproof paper – you could also use parchment paper to line the tray.
Mix the self-raising flour, the coconut, the bran, the raisins and the chopped nuts and rub in the butter with the tips of your fingers.
Those of you that don’t like raisins, try using chopped almonds or any other nut or dried fruit of your choice – just make sure that you use the same quantity.
Whisk the eggs until they’re fluffy and then pour buttermilk and sunflower oil into the mixture before combining with the dry ingredients to make a soft dough.
Place in the oven dish and cut into bite sized squares with a wet knife (if you have time, you could also shape pieces of dough into small buns & pack them into the dish or into a bread pan) and bake for about an hour until a skewer comes out clean.
Break the rusks loose to separate them from one another and dry in the oven at around 60 C until they are dry.
Allow to cool and store in an airtight container.
BRON:BY JUSTFOOD NOW
100 ml oat bran – ordinary bran is just fine (note, not grams)
15 ml baking powder
375 g butter
3 extra large eggs
375 ml brown sugar
500 ml buttermilk
125 ml sunflower oil
250 g grated coconut
1 ½ tsp salt
375 ml seedless raisins
65 ml sesame seeds
65 ml pecan nuts, roughly chopped
250 ml sunflower seeds
65 ml cashew nuts, roughly chopped
65 ml almonds, roughly chopped
Pre-heat oven to 180 C and grease a large baking dish before lining it with greaseproof paper – you could also use parchment paper to line the tray.
Mix the self-raising flour, the coconut, the bran, the raisins and the chopped nuts and rub in the butter with the tips of your fingers.
Those of you that don’t like raisins, try using chopped almonds or any other nut or dried fruit of your choice – just make sure that you use the same quantity.
Whisk the eggs until they’re fluffy and then pour buttermilk and sunflower oil into the mixture before combining with the dry ingredients to make a soft dough.
Place in the oven dish and cut into bite sized squares with a wet knife (if you have time, you could also shape pieces of dough into small buns & pack them into the dish or into a bread pan) and bake for about an hour until a skewer comes out clean.
Break the rusks loose to separate them from one another and dry in the oven at around 60 C until they are dry.
Allow to cool and store in an airtight container.
BRON:BY JUSTFOOD NOW
ORANGE JUICE RUSKS
Orange juice rusks not only have a refreshing citrus flavour, they are also ideal for people with lactose-intolerance when made with dairy free margarine.
Ingredients
1.5kg self-raising flour
2 cups (400 gram) sugar
1 ½ teaspoon (7 ml) baking powder
1 teaspoon (5 ml) salt
500 gram butter or dairy free margarine
2 ½ cups (625 ml) freshly squeezed orange juice
Zest of at least 2 oranges
2 extra large (number 7) eggs
Method
Pre-heat the oven to 180 °C. Grease oven pan.
Sift together self-raising flour, sugar, baking powder and salt.
Rub butter and lemon zest into the flour mixture.
Whisk egg and orange juice together. Add to flour mixture and knead into a soft dough.
Spoon the dough into the greased oven pan, or form into small balls which you can place tightly against each other.
Bake for 50 minutes to 1 hour until golden (you can use a scewer to test it, when it comes out clean, the rusks are done).
Cool slightly before turning the tin out and let it cool down.
Slice the bread into slices and cut into fingers (or break pieces apart).
Place on a drying rack and dry in oven at 80°C until the rusks are dry.
Let it cool completely and store in an air-tight container.
Ingredients
1.5kg self-raising flour
2 cups (400 gram) sugar
1 ½ teaspoon (7 ml) baking powder
1 teaspoon (5 ml) salt
500 gram butter or dairy free margarine
2 ½ cups (625 ml) freshly squeezed orange juice
Zest of at least 2 oranges
2 extra large (number 7) eggs
Method
Pre-heat the oven to 180 °C. Grease oven pan.
Sift together self-raising flour, sugar, baking powder and salt.
Rub butter and lemon zest into the flour mixture.
Whisk egg and orange juice together. Add to flour mixture and knead into a soft dough.
Spoon the dough into the greased oven pan, or form into small balls which you can place tightly against each other.
Bake for 50 minutes to 1 hour until golden (you can use a scewer to test it, when it comes out clean, the rusks are done).
Cool slightly before turning the tin out and let it cool down.
Slice the bread into slices and cut into fingers (or break pieces apart).
Place on a drying rack and dry in oven at 80°C until the rusks are dry.
Let it cool completely and store in an air-tight container.
SEED AND NUT RUSKS
This is one square meal in a rusk - and it is a health rusk (gesondheidsbeskuit) too, because it is high in fibre and packed with healthy seeds and nuts.
I• 1 kg selfraising flour
• 1 cup (250 ml) dessicated coconut
• 5 cups wheat bran (5 x 250 ml)
• 1 tablespoon (15 ml) baking powder
• 1 1/2 (7 ml) teaspoon salt
• 1 1/2 cup (375 ml) seedless sultanas (or use pecan nuts)
• 1 1/2 teaspoon (7 ml) anise seed
• 1 cup sunflower seed (250 ml), blanched in boiling water for 30 seconds and drained
• 1/4 cup (60 ml / 50 gram) sesame seed
• 1/4 cup (60 ml) pumpkin seed
• 1/4 cup (60 ml / 40 gram) poppy seed
• 1/4 cup (60 ml) linseed / flaxseed
• 375 gram butter
• 3 extra large eggs
• 1 1/2 cups sugar (375 ml)
• 500 ml buttermilk
• 1/2 cup (125 ml) canola oil
• 1 teaspoon lemon juice
Method
1. Line oven pan with foil or baking paper
2. Sift flour, baking powder and salt together
3. Add bran, nuts and seeds. Mix well.
4. Rub butter into the flour mixture. This is easier if cold butter is grated first.
5. Whisk eggs and sugar together. Add milk, lemon juice and oil to egg mixture and and mix well.
6. Add fluids to flour mixture and mix.
7. Spread mixture into the greased tin.
8. Bake for approximately an hour in an oven preheated to 180°C. Test with a skewer to ensure it is baked throughout before removing from the oven.
9. Cool slightly before turning the tin out.
10. Let it cool down, cut into slices, and then cut the slices into blocks.
11. Dry overnight in a cool oven at about 80°C. Ensure that they dried out completely.
Notes
The original recipe called for sultanas. Because sultanas harden when dried in the oven, Marietjie replaced it with pecan nuts.
You can leave out the anise seed if you do not like the taste of anise.
You can use five cups of wheat bran if you prefer rusks that are darker in colour.
I• 1 kg selfraising flour
• 1 cup (250 ml) dessicated coconut
• 5 cups wheat bran (5 x 250 ml)
• 1 tablespoon (15 ml) baking powder
• 1 1/2 (7 ml) teaspoon salt
• 1 1/2 cup (375 ml) seedless sultanas (or use pecan nuts)
• 1 1/2 teaspoon (7 ml) anise seed
• 1 cup sunflower seed (250 ml), blanched in boiling water for 30 seconds and drained
• 1/4 cup (60 ml / 50 gram) sesame seed
• 1/4 cup (60 ml) pumpkin seed
• 1/4 cup (60 ml / 40 gram) poppy seed
• 1/4 cup (60 ml) linseed / flaxseed
• 375 gram butter
• 3 extra large eggs
• 1 1/2 cups sugar (375 ml)
• 500 ml buttermilk
• 1/2 cup (125 ml) canola oil
• 1 teaspoon lemon juice
Method
1. Line oven pan with foil or baking paper
2. Sift flour, baking powder and salt together
3. Add bran, nuts and seeds. Mix well.
4. Rub butter into the flour mixture. This is easier if cold butter is grated first.
5. Whisk eggs and sugar together. Add milk, lemon juice and oil to egg mixture and and mix well.
6. Add fluids to flour mixture and mix.
7. Spread mixture into the greased tin.
8. Bake for approximately an hour in an oven preheated to 180°C. Test with a skewer to ensure it is baked throughout before removing from the oven.
9. Cool slightly before turning the tin out.
10. Let it cool down, cut into slices, and then cut the slices into blocks.
11. Dry overnight in a cool oven at about 80°C. Ensure that they dried out completely.
Notes
The original recipe called for sultanas. Because sultanas harden when dried in the oven, Marietjie replaced it with pecan nuts.
You can leave out the anise seed if you do not like the taste of anise.
You can use five cups of wheat bran if you prefer rusks that are darker in colour.
WEET BIX RUSKS
Ingredients:
1250 ml (5 cups) cake flour
50 ml (10 teaspoons) baking powder
10 ml (2 teaspoons) bicarbonate of soda
10 ml (2 teaspoons) salt
750 ml (3 cups) whole wheat flour
150 g Weet-Bix biscuits, crumbed
500 ml (2 cups) sugar
500 g butter or margarine
500 ml (2 cups) buttermilk
10 ml (2 teaspoons) vinegar
2 eggs
Preparation:
Preheat oven to 180 ºC (350 ºF). Grease three 22x12x7 cm loaf tins.
1. Whisk dry ingredients in a large mixing bowl.
2. Mix melted butter, buttermilk, vinegar and eggs thoroughly.
3. Add butter mixture to the dry ingredients and mix to a soft dough. Divide dough equally between the three loaf tins.
4. Bake for 45 minutes. Allow rusks to cool in tins for 15 minutes. Turn out onto a wire cooler and allow to cool down completely.
5. Break or slice rusks, place on baking trays and dry out in the oven, set at 100 ºC (200 ºF) until crisp and dry. Keep rusks in a cake tin.
1250 ml (5 cups) cake flour
50 ml (10 teaspoons) baking powder
10 ml (2 teaspoons) bicarbonate of soda
10 ml (2 teaspoons) salt
750 ml (3 cups) whole wheat flour
150 g Weet-Bix biscuits, crumbed
500 ml (2 cups) sugar
500 g butter or margarine
500 ml (2 cups) buttermilk
10 ml (2 teaspoons) vinegar
2 eggs
Preparation:
Preheat oven to 180 ºC (350 ºF). Grease three 22x12x7 cm loaf tins.
1. Whisk dry ingredients in a large mixing bowl.
2. Mix melted butter, buttermilk, vinegar and eggs thoroughly.
3. Add butter mixture to the dry ingredients and mix to a soft dough. Divide dough equally between the three loaf tins.
4. Bake for 45 minutes. Allow rusks to cool in tins for 15 minutes. Turn out onto a wire cooler and allow to cool down completely.
5. Break or slice rusks, place on baking trays and dry out in the oven, set at 100 ºC (200 ºF) until crisp and dry. Keep rusks in a cake tin.
WORLDS YUMMIEST RUSKS
Ingredients
2 cups oats
1½ cups pronutro
1 cup whole wheat flour
1 cup muesli
2½ cups flour
1 cup brown sugar
½ cup white sugar
30ml baking powder
5ml salt
65ml oil
375ml buttermilk
250g butter melted
2 extra large eggs lightly beaten
Method
Preheat the oven to 180°C.
Grease two large loaf tins with butter.
Combine all the dry ingredients and add the sugars, baking powder and salt.
Add the oil, buttermilk and eggs to the melted butter and mix well.
Add the wet ingredients to the dry ingredients and mix well.
Place the mixture into the tins and bake for approximately 45 minutes until a skewer inserted comes out clean.
Once the loaves are cool, cut them into fingers and arrange on a baking sheet and dry in the oven for 3 to 4 hours at 100°C.
2 cups oats
1½ cups pronutro
1 cup whole wheat flour
1 cup muesli
2½ cups flour
1 cup brown sugar
½ cup white sugar
30ml baking powder
5ml salt
65ml oil
375ml buttermilk
250g butter melted
2 extra large eggs lightly beaten
Method
Preheat the oven to 180°C.
Grease two large loaf tins with butter.
Combine all the dry ingredients and add the sugars, baking powder and salt.
Add the oil, buttermilk and eggs to the melted butter and mix well.
Add the wet ingredients to the dry ingredients and mix well.
Place the mixture into the tins and bake for approximately 45 minutes until a skewer inserted comes out clean.
Once the loaves are cool, cut them into fingers and arrange on a baking sheet and dry in the oven for 3 to 4 hours at 100°C.