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Cook: 45 minutes | Servings: 40 rusks


My beloved Johan helped me bake this healthy rusk recipe. We make it all the time, ever since my friend Greer gave it to me.

  • 4½ sticks butter (500 g)
  • 1½ cups dark brown sugar
  • 4½ cups self-raising flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 cups All Bran flakes
  • 2 cups wheat/digestive bran
  • ¾ cup raw sunflower seeds and toasted pecan nuts
  • ½ cup cranberries/raisins/apricots whatever
  • 2 cups buttermilk
  • 2 large eggs

Heat oven to 180°C.
Melt butter and sugar and let it cool, then beat in buttermilk and eggs.
Mix all ingredients together.
Press into baking sheets.
Bake about 45 minutes.
Cool for 10 minutes and cut into slices.
Cool a little more and put slices on sides in pans in oven at lowest setting to dry out overnight.
Makes about 40 rusks.
Store in airtight container.

Photo and recipe: Drienie Hattingh


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