Name: Crunchy Wholewheat Muesli Rusks
Prep time: 5 h 15 min
Cook time: 45 min
Total time: 6 h
Cuisine: South African
Ingredients: 3 1/2 – 4 bups – 500 g whole wheat Self-Rising flour; 0.2 tsp – 1 ml salt; 1 tsp baking powder; 1 cup Demerara sugar; 1/2 cup slivered almonds; 1/4 cup melon seeds; 1/2 cup muesli; 1/4 cup desiccated coconut; 1 cup crushed cornflakes; 1 large egg; 1 cup + 2 tablespoons – 250 g butter, melted and slightly cooled; 1 cup buttermilk, room temperature; 1 tsp vanilla essence

Description

Crunchy Wholewheat Muesli Rusks are the kind of bake you make once and then wonder why you ever bought rusks. They’re crunchy, lightly sweet, nutty, and just perfect for dunking into your morning coffee or tea.

Ingredients

Units Scale

3 1/2 - 4 bups - 500 g whole wheat Self-Rising flour
0.2 tsp - 1 ml salt
1 tsp baking powder
1 cup Demerara sugar
1/2 cup slivered almonds
1/4 cup melon seeds
1/2 cup muesli
1/4 cup desiccated coconut
1 cup crushed cornflakes
1 large egg
1 cup + 2 tablespoons - 250 g butter, melted and slightly cooled
1 cup buttermilk, room temperature
1 tsp vanilla essence

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Instructions

Preheat your oven to 350⁰F (180⁰C).
Grease 2 medium loaf pans or rectangular baking pans and line the bottoms with baking paper if you can.
In a large bowl, mix together the 500 g whole wheat Self-Rising flour, 1 ml salt, 1 tsp baking powder, 1 cup Demerara sugar, 1/2 cup slivered almonds, 1/4 cup melon seeds, 1/2 cup muesli, 1/4 cup desiccated coconut, and 1 cup crushed cornflakes.
Pour in the 250 g melted butter and mix it through the dry ingredients until the mixture looks crumbly and evenly coated.
In a separate bowl, whisk together the 1 large egg, 1 cup room temperature buttermilk, and 1 tsp vanilla essence until smooth.
Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick, almost like a soft dough.
Divide the mixture evenly between the two prepared pans and press it down firmly with the back of a spoon.
Bake at 350⁰F (180⁰C) for about 45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and let them cool in the pans for about 10 to 15 minutes.
Turn them out onto a board and slice into thick fingers using a serrated knife.
Reduce the oven temperature to 170⁰F (75⁰C).
Dry them out in the oven for 4 to 5 hours. They should feel completely dry and crisp all the way through.
You can also dry it overnight in a dehydrator, if you have one.
Switch off the oven and let the rusks cool inside with the door slightly ajar. Once completely cool, store in an airtight container

Notes

Created, prepared, tried, and tested Preshana