Buttermilk Yeast Rusks

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I LOVE baking! Baking yeast rusks used to be my one nemesis but I think I’ve got it now.

Use a kitchen scale when baking for best results


Units Scale
  • 1 kg all-purpose flour
  • 2 tsp salt
  • 1 cup sugar
  • 2 tbsp instant yeast
  • 2 cup buttermilk
  • 100 ml butter, melted
  • 2 large eggs, lightly beaten
  • Lukewarm water


  1. In a large bowl, mix flour, salt, and sugar.
  2. Add yeast and mix well.
  3. Heat buttermilk until lukewarm and mix with butter.
  4. Mix buttermilk mixture and eggs with flour mixture.
  5. If needed, add a bit of water to make a soft dough. ( I added water and the dough was too sticky. I had to add more flour to make it workable.)
  6. Knead the dough for 10 minutes until smooth and elastic.
  7. Using a stand mixer, if you have one, is the best way!
  8. Cover with a damp cloth and proof until doubled in size.
  9. Roll dough into balls and place close to each other in greased loaf tins.
  10. Dough balls should be about 2” across.
  11. I have big 13 x 4 x 4“ loaf tins.
  12. The dough fills two of those.
  13. Proof again until dough reaches the top of the tins (about 40 – 60mins).
  14. Bake at 350F for about 40 minutes.
  15. Remove from oven and cool on wire racks.
  16. Break apart and slice each rusk in half before drying in a low oven (180F) for about 6h.
  17. Or eat warm from the oven with butter.



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