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This Easy Whole Wheat Rusk recipe makes enough to share, but will you?
Coffee’s best-kept secret? Crumbly, chewy, and seriously addictive, Easy Whole Wheat Rusks are worth baking again.
Love something crunchy to dip in your coffee or snack on during the day? These whole wheat rusks are the perfect mix of hearty, sweet, and just the right kind of crunch. They’re easy to make, packed with good stuff, and way better than store-bought ones.
Why You’ll Like These Easy Whole Wheat Rusks:
- They’re full of oats, seeds, and fiber to help keep you full longer
- Lightly sweet, so they taste great without being too sugary
- Easy to freeze and re-bake—make once, enjoy for weeks
- The crumbs? Don’t toss them! They’re perfect on yogurt, like granola
- No fancy tools or skills needed—just mix, bake, slice, and dry
Perfect for lunchboxes, after-school snacks, or late-night munchies!
Soft, crunchy, and made to last, this Easy Whole Wheat Rusks recipe is baked once and dried until crisp. Great for early mornings, busy afternoons, and everything in between.
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Easy Whole Wheat Rusks
- Prep Time: 30 minutes
- Drying Time: 5 hours
- Cook Time: 40 minutes
- Total Time: 6 hours 10 minutes
- Yield: 40 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
- Cuisine: South African
Description
Ever tried Whole Wheat Rusks with a crunchy edge and a soft bite inside? This version is packed with oats, seeds, and just the right amount of sweetness. They’re baked once, dried slowly, and perfect for dunking or just snacking straight off the tray.
Ingredients
Wet Ingredients
- 500 g melted butter
- 500 ml buttermilk
- 3 large eggs
- 2 cups soft brown sugar
Dry Ingredients
- 300 g white flour
- 400 g whole-wheat flour
- 300 g oats
- 50 g oat bran
- 40 ml baking powder
- 2 tsp salt
Add-ins
- 250 g All-Bran flakes, crushed
- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1 cup raisins or dried cranberries
Instructions
- Whisk the eggs and buttermilk together.
- Stir in the sugar and melted butter until smooth.
- In a big bowl, mix all the dry ingredients.
- Add the crushed All-Bran flakes, seeds, and dried fruit.
- Pour the wet mixture into the dry mixture. Stir until everything is combined.
- Spoon the batter into two greased glass baking dishes. Smooth the tops.
- Bake at 350°F (180°C) for 40 minutes.
- Let it cool a little, then cut into thick slices.
- Let them cool completely, then cover with plastic wrap and freeze overnight. (This helps stop them from falling apart.)
- The next day, break them apart so they don’t touch.
- Place in the oven at 170°F (75°C) and dry out until crisp (4–5 hours, depending on your oven).
- Remember to place a spoon in the door to keep it slightly open
Tip:
The crunchy crumbs are delicious on yogurt, like homemade granola. Go on, try it, you’ll want to make a second batch!
Notes
Prepared, tried, and tested by Chrisje
Tired of bland store-bought snacks? Craving a crunch that actually satisfies? These Easy Whole Wheat Rusks deliver big on texture and flavor with Oats, Seeds, and raisins.
Anyone who loves a crunchy, wholesome snack will want to make these Easy Whole Wheat Rusks right away. They’re loaded with oats, seeds, and fiber, hold together perfectly after baking, and double as granola when they crumble. Simple to prep, easy to freeze, and made for dipping, they’re the kind of recipe that keeps delivering long after the first bite.
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