The easiest buttermilk rusks
There’s so many variations on buttermilk rusks but I keep coming back to this recipe. It from one of my favourite food authors, Lynn Bedford Hall. Traditionally you have to roll the dough in small balls and pack them in a bread pan. I prefer to divide the dough into the bread pans and cut the buttermilk rusks afterwards. It takes less time and still tastes the same.
|1.5 kg||Self raising flour|
|10 ml (2 teasp)||Salt|
|250 ml (1 c)||Sugar|
|375 gr||Butter / Margarine|
|500 ml (2 c)||Buttermilk|
- Preheat your oven to 180’C.
- Place the self raising flour, salt and sugar in a large mixing bowl. Mix.
- Rub the butter into your flour mixture till it resembles breadcrumbs. (You can use an electrical hand mixer or a food processor).
- Combine the buttermilk and eggs.
- Make a well in your flour and add the buttermilk and egg mixture, mix in with a knife.
- Knead well by hand until dough reaches the elastic stage. If the dough is too dry, rinse the buttermilk carton with a little bit of water and add that to the mixture.
- Transfer to bread pans.
- Bake for 50 – 55 min at 180’C.
- Leave the rusks for 10 minutes in the pans.
- Transfer to a cooling rack. Let the rusks cool completely before cutting them with a serrated knife in the desired sizes.
- Dry them in a cool oven (100’C).
Source: Keur uit die Kookkuns by Lynn Bedford Hall