Nutty Wheat Buttermilk Beskuit/ Rusks Recipe

Name: Nutty Wheat Buttermilk Beskuit/ Rusks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups nutty wheat flour; 2 ¾ cups flour; 4 ½ teaspoons baking powder; 250 ml all-bran cereal; 625 ml buttermilk; 375 ml sugar; 500 g butter; 3 eggs; 5 ml salt; 1 cup coconut, shredded; 1 cup sunflower seeds; 1 cup sesame seeds

Servings: persons

2 cups nutty wheat flour
2 ¾ cups flour
4 ½ teaspoons baking powder
250 ml all-bran cereal
625 ml buttermilk
375 ml sugar
500 g butter
3 eggs
5 ml salt
1 cup coconut, shredded
1 cup sunflower seeds
1 cup sesame seeds

1
Pre-heat oven 180C.
2
Cream butter and sugar.
3
Add eggs one at a time.
4
Sieve dry ingredients.
5
Add buttermilk to egg mixture and mix in with dry ingredients.
6
This will make a very solid dough.
7
Use two large greased baking pans.
8
Bake for 55 min or till golden brown.
9
Remove from heat, remove from pans.
10
Let the breads cool slightly.
11
Slice the bread into slices and then cut into fingers.
12
Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard.
13
Let them cool off and place in an air tight container.
14
Serve with coffee, Milo or tea.
15
Dunk the rusks in the hot drink and eat.
16
They are very moreish.
17
Enjoy a little bit of South African cuisine on your own porch.
18
Preparation time 1 hour.

3705

kcal

Calories

297

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups nutty wheat flour, 2 ¾ cups flour, 4 ½ teaspoons baking powder, 250 ml all-bran cereal, and more.

Yes, Nutty Wheat Buttermilk Beskuit/ Rusks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nutty Wheat Buttermilk Beskuit/ Rusks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions