Rusks/Beskuit (South Africa)

Rusks/Beskuit (South Africa)

Many South Africans make rusks themselves, but when in a rush, they can also buy them already
made, either dried out or still in moist loaf form.They are equally delicious either way.
 

 Ingredients:

2 c. unbleached white flour
2 c. whole wheat flour 

1/3 c. brown sugar 

1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon 

1/2 c. unsalted sunflower seeds,
shelled 

1/2 c. raisins 

1/2 c. (1 stick) butter, melted
2 eggs, beaten 

3/4 c. buttermilk
 

 Method:

1. Preheat oven to 350°F.
2. In a large mixing bowl, mix
together flours, sugar, salt, baking
powder, cinnamon, sunflower
seeds, and raisins.
3. In a separate bowl, combine butter,
eggs, and buttermilk.
4. Add buttermilk mixture to flour
mixture and stir until well blended.
The dough should be soft and
slightly moist.
5. Form dough into 1-inch balls. Place
them side by side, allowing them to
touch each other, in a greased loaf
pan. Bake for 45 minutes, or until
the tops are crisp and beginning to
brown.

6. Reduce heat to 200°F and bake for
1 hour longer. The rusks will be
very dry and hard. Allow to cool
completely and store in a sealed
container for up to 3 weeks.

Makes 24 rusks
Preparation time: 20 minutes Baking time: 1 hour and 45 minutes