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If you’re looking for a super easy, delicious, tasty, and awesome Whole Wheat Weetabix Rusks, then this will be the one. You can make this regular or Vegan.
Weetabix is a breakfast cereal produced by Weetabix Limited in the United Kingdom. It comes in the form of palm-sized wheat biscuits. Variants include organic and Weetabix Crispy Minis versions. The UK cereal is manufactured in Burton Latimer, Northamptonshire, and exported to over 80 countries.
Whole Wheat Weetabix Rusks
- Prep Time: 20 minutes
- Additional Time: 6 hours
- Cook Time: 20 minutes
- Total Time: 6 hours 40 minutes
- Yield: 60 pieces (single batch) 1x
- Category: Everyday Cooking
- Cuisine: South African
Description
You can make this the standard/regular way or veganize it if you prefer. This is a true hit in our family and I bake this on a regular basis!
Ingredients
- 625ml regular Milk. I only stock 1% so that’s what I use, but feel free to use whatever you prefer. You can use: So nice vanilla soy milk or any nut milk to make it vegan.
- 2 teaspoons white vinegar OR you can use 2 1/2 cups of buttermilk if you bake the standard and regular versions.
- 1 cup canola oil
- 2 cups sugar: We prefer it less sweet, so I only use 1 1/2 cups
- 8 cups whole-wheat flour
- 18 teaspoons baking powder
- 1 1/2 teaspoons salt (if you use salted pumpkin seeds, then use less salt)
- 2 teaspoons baking soda
- 8 Weetabix – crushed between your hands to form crumbs and mix with the dry ingredients.
- Add 1 cup Sunflower seeds or pumpkin seeds or a mixture of any nuts you love.
Instructions
- If you do not use buttermilk, mix the milk and vinegar and let it stand for 10 minutes.
- Add the oil and sugar to the buttermilk and set aside.
- Add the dry ingredients to a large bowl and blend until well mixed.
- Make a well in the dry ingredients, add the wet mixture, and mix thoroughly until no flour or dry spots are visible. I use a spatula to mix and scrape the excess from the side of the bowl.
- Should you wish to mix it by hand, you should put a little oil on your hands, otherwise, it can become rather sticky.
- Spray a pan with spray and cook, transfer the mixture to the pan, and flatten the dough with your oiled hands.
- Mark out the size of the rusks by cutting through the dough.
Notes:
- I have a rusk pan with a cutter, so this ensures that I always have evenly sized rusks (60 pieces per pan), but I have done it by hand for many years.
- I spray the cutter with spray and cook, and press through the dough before baking, and never had any issues with it.
- Bake for 18 – 20 minutes at 400ºF (200ºC), until it has a nice brown baked color, or when inserting a baking pin to test for doneness, it should come out clean.
- Remove the pan from the oven and leave it on the counter until cooled down.
- Remove the rusks from the pan, place them on a cooling rack that’ll fit in a baking tray.
- Dry the rusks overnight at 190ºF (85ºC) or until they’re properly dried out (± 5 – 6 hours).
- Let the rusks cool down and store them in an airtight container or pack them in zip-lock bags and enjoy.
When I bake this, I usually prepare the recipe 4 to 6 times (so you will mix the above ingredients 4 or 6 times, separately) on the same day to ensure that we have lots to go around.
I store the rusks in an airtight container, you will have lots of yummy rusks for a long time.
I usually do half of them with pumpkin and the other half with sunflower seeds.
Each 8-cup mixture fits into my rusk pan.
Yes, the amount of baking powder is correct. I have tested it over and over, and 90 ml works the best.
Buttermilk – You can make this the standard way or veganize it with vegan milk and vinegar, as you wish.
Notes
Prepared, tried, and tested by Esme (blogger and owner) of SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2
- Calories: 232
- Sugar: 2
- Sodium: 773
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 4
- Protein: 7
- Cholesterol: 3
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Hi…. Your recipe says 18 Teaspoons of baking powder? Is this correct or am I reading it wrong….? Thank you
Hi Paula. You have read it correctly. Yes it is 18. I know you may think its a lot but with all the flour its correct. I have modified the recipe over the years and bake it at least every 6-8 weeks and then make 4 batches at a time.
Being so American 😉 I didn’t really know what Weetabix was before this post. This take on it sounds yummy! Thanks for sharing at Will Blog for Comments #4.
Hi Jennifer. In SA we used to get Weet-Bix and now that we’re in Canada we get Weetabix but its basically the same thing.
Weet-Bix is a whole-grain wheat breakfast cereal created and manufactured in Australia and New Zealand by the Sanitarium Health Food Company, and in South Africa by Bokomo. Wheetabix is the U.K version which we do get in Canada.
d love to know the ingredients of the plain cereal. . Saw it at Will Blog for Comments #4, open August 21 – August 26! My shares are #10 and 11. Enjoy. Nancy Andres @ Colors 4 Health.
Hi Nancy – Weetabix ingredients: Wholegrain Wheat (95%), Malted Barley Extract, Sugar, Salt, Niacin, Iron, Riboflavin (B2), Thiamin (B1), Folic Acid. * Riboflavin, Niacin, Folic Acid & Iron contribute to the reduction of tiredness and fatigue add as part of a healthy diet and lifestyle. Allergy Advice. For allergens, including cereals containing gluten (Wheat and Barley).
Hope this will help.