Whole wheat buttermilk rusks recipes

BUTTERMILK RUSKS (Woolworths)

BUTTERMILK RUSKS (Woolworths)

WOOLWORTHS BUTTERMILKRUSKS FROM THE TASTE MAGAZINE Recipe by. makes 24 rusks or mosbolletjiesPrep time. 2 hours plus at least 8 hours for the rusks to dry outCooking time. 750 ml buttermilk (no buttermilk. 4 kg organic stone ground cake flour (or a mix of 700 g cake flour and 700 g white bread flour)COOKING INSTRUCTIONSCombine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly. If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. To make your own buttermilk, combine 125 ml lemon juice, white spirit or apple cider vinegar with 625 ml full cream milk2. For wholewheatrusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with wholewheat flourTASTE’S takeThis is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother
MARIETA SE ALL BRAN BESKUIT

MARIETA SE ALL BRAN BESKUIT

Beat eggs with buttermilk. Make well in middle of dry ingredients, add butter & egg-buttermilk mixture to dry ingredients