Go Back
Course Bran Rusks

Course Bran Rusks

Crispy homemade bran rusks made with buttermilk and wheat bran
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
5 hours
Total Time 6 hours
Servings: 23
Course: Side Dish
Cuisine: South African
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg self-raising flour
  • 2 cups bran flakes or wheat bran
  • 2 cups sugar
  • 500 g butter cold and cubed
  • 2 large eggs
  • 2 cups buttermilk

Equipment

  • 1 Large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Knife or Pastry Cutter
  • 1 Baking tray or Roasting pan
  • Baking Paper
  • 1 Cooling rack

Method
 

  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, mix flour, bran, and sugar.
  3. Rub the cold butter into the dry ingredients using your fingertips until crumbly.
  4. Beat the eggs lightly and add to the mixture.
  5. Pour in the buttermilk.
  6. Mix until a thick, sticky dough forms.
  7. Press the dough evenly into a greased or lined baking tray.
  8. Bake for 40–45 minutes until lightly golden and firm.
  9. Remove from oven and cool slightly.
  10. Cut or break into rusk-sized pieces.
  11. Reduce oven temperature to 100°C (210°F).
  12. Dry the rusks for 4–6 hours, turning occasionally, until completely dry and crisp.

Notes

Serve with hot tea, coffee, or rooibos. Ideal as a breakfast rusk or mid-morning snack.
Store in an airtight container for up to 3 weeks.
 
Nutrition (per serving):
 Calories: 210 | Protein: 5g | Fat: 10g | Carbs: 26g | Fibre: 4g
 (Per rusk; values are approximate and depend on drying time and portion size.)