About the Recipe
Whole wheat rusks are a delightful and nutritious twist on the traditional rusks, offering a wholesome option for those looking to incorporate more whole grains into their diet. These rusks are made with a combination of whole wheat flour, all-purpose flour, buttermilk, and other simple ingredients, resulting in a hearty and satisfying snack or breakfast item.
The process of making whole wheat rusks involves mixing the dough, shaping it into rusks, baking until golden brown, and then drying them out to achieve that signature crispness. This recipe yields rusks with a robust texture and a slightly nutty flavor, making them a perfect accompaniment to your morning coffee or tea.
Whether you’re a health-conscious baker or simply enjoy the hearty goodness of whole grains, these whole wheat rusks are sure to become a staple in your home. They are easy to make, delicious to eat, and provide a wholesome snack option that everyone can enjoy. So, roll up your sleeves, gather your ingredients, and get ready to savor the rustic charm of homemade whole wheat rusks!
Ingredients
3 cups whole wheat flour
1 cup all-purpose flour
1 cup sugar (adjust to taste)
1 cup buttermilk
1 cup melted butter or oil
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract (optional)
Additional melted butter for brushing (optional)
Preparation
Preparation:
Preheat your oven to 350°F (175°C).
Grease a baking tray or line it with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, baking powder, and salt.
Add Wet Ingredients:
In another bowl, beat the eggs lightly.
Add the melted butter (or oil), buttermilk, and vanilla extract to the beaten eggs.
Mix well to combine.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients.
Mix until a dough forms. It should be soft but not too sticky. Add a bit more flour if needed.
Shape the Rusks:
Turn the dough out onto a floured surface.
Shape it into a rectangle or square about 1 inch (2.5 cm) thick.
Cut into Rusks:
Use a sharp knife to cut the dough into smaller rusks. You can make them square or rectangular, depending on your preference.
Place the rusks on the prepared baking tray.
Bake:
Bake the rusks in the preheated oven for about 30-40 minutes or until they are golden brown and firm to the touch.
Dry the Rusks:
Once baked, remove the rusks from the oven and let them cool slightly.
Reduce the oven temperature to 200°F (95°C).
Cut each rusk in half horizontally to create two thinner slices.
Arrange the rusks cut-side up on the baking tray.
Return them to the oven and bake for another 1-2 hours, or until they are completely dry and crisp. You can leave the oven door slightly ajar during this time to allow moisture to escape.
Optional: Brush with Butter:
If desired, brush the dried rusks with melted butter for extra flavor and to help them stay fresh longer.
Cool and Store:
Allow the rusks to cool completely before storing them in an airtight container.
These whole wheat rusks are perfect for a nutritious breakfast or a satisfying snack. Their hearty texture and wholesome ingredients make them a favorite among those who enjoy rustic, homemade treats. Enjoy dunking them into your favorite beverage or enjoying them on their own!
Blessing ever wait on virtuous deeds, and though a late, a sure reward succeeds. - William Congreve