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Homemade Buttermilk Breakfast Rusks with oats, muesli, and coconut. Crunchy, hearty, and perfect for dunking with coffee or tea anytime
Crunchy South African Homemade Buttermilk Breakfast Rusks. Bake a batch today and enjoy dunking all week!
Old-School South African Homemade Buttermilk Breakfast Rusks Made Simple
If you love a good crunchy rusk to dunk into your coffee or tea, you’re going to adore these Homemade Buttermilk Breakfast Rusks. They’re hearty, slightly crumbly, and packed with oats, coconut, and muesli, basically, a treat that doubles as breakfast fuel. Perfect for lazy weekend mornings or batch-baking for the week ahead.
No fancy ingredients, no tricky steps, just simple, old-school comfort in every bite.
Why You’ll Love and Enjoy Homemade Buttermilk Breakfast Rusks
- Crunchy & hearty: Perfect for dunking in coffee, tea, or milk.
- Packed with wholesome ingredients: Oats, coconut, muesli, and sunflower seeds give a satisfying texture.
- Bake once, enjoy all week: Make a batch and store in a tin — snacks ready anytime.
- Customizable: Swap nuts, seeds, or add a pinch of cinnamon for your own twist.
- Kid-friendly & versatile: Great for breakfast, snack time, or a lunchbox treat.
Homemade Buttermilk Breakfast Rusks
- Prep Time: 15 minutes
- Drying Time: 7 hours
- Cook Time: 60 minutes
- Total Time: 8 hours 15 minutes
- Yield: 40–48 rusks depending on size 1x
- Category: South African Recipes
- Method: Easy
- Cuisine: South African
Description
These old-school buttermilk rusks are packed with wholesome ingredients and baked to crunchy perfection. They are ideal for dunking or snacking anytime.
Ingredients
- 1 kg self-raising flour
- 250 ml jungle oats
- 250 ml desiccated coconut
- 350 ml muesli
- 50 ml sunflower seeds
- 3 tsp baking powder
- Pinch of salt
- 500 g margarine, melted
- 500 ml buttermilk
- 2 extra-large eggs
- 250 ml brown sugar
Instructions
- In a medium bowl, whisk the 2 extra-large eggs, 250 ml brown sugar, and 500 ml buttermilk until the sugar starts dissolving.
- Melt the 500 g margarine, then stir it into the buttermilk-egg mixture.
- In your largest mixing bowl, combine the 1 kg self-raising flour, 250 ml jungle oats, 250 ml coconut, 350 ml muesli, 50 ml sunflower seeds, 3 tsp baking powder, and a pinch of salt.
- Pour the wet mixture into the dry bowl and mix with a wooden spoon.
- When it gets heavy, switch to your hands and gently bring everything together. Don’t over-knead; you’re just combining, not making bread.
- Press the dough into a 30×30 cm square baking pan (or similar large pan), patting it down to about 2.5–3 cm thick.
- Score the top into squares now; it makes breaking them easier later.
- Bake at 200°C (or 180°C fan) for 1 hour, until the top feels firm and lightly golden.
- Let the slab rest for 10 minutes, then turn it out carefully onto a wire rack.
- Let it cool completely; it breaks cleaner once cold.
- Break or cut along the score lines. Arrange the rusks on baking sheets in a single layer.
- Dry in the oven at 80°C for 6–7 hours or overnight.
- If your oven traps steam or runs hot at low temperatures, leave the door slightly open with a wooden spoon.
- Cool completely before storing.
Storage
- Store in an airtight tin for up to 3 weeks.
Notes
Created, Prepared, Tasted, and Tested by Gail
Crunchy Homemade Buttermilk Breakfast Rusks with oats, muesli, and coconut. Perfect for dunking in coffee or tea and ideal for easy batch baking.
Homemade Buttermilk Breakfast Rusks are crunchy, flavorful, and wholesome. The combination of oats, coconut, muesli, and sunflower seeds creates a hearty texture that makes mornings and snacks more satisfying. Each rusk is easy to bake, store, and enjoy, making them the perfect addition to coffee, tea, or milk. Anyone looking for a simple yet comforting homemade treat will love making and tasting these rusks immediately.
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