Bran and muesli buttermilk rusks with seeds

If you’re seeking a wholesome snack that’s perfect for breakfast or an afternoon pick-me-up, look no further than these delightful Bran and muesli buttermilk rusks with seeds. These rusks are crunchy, flavorful, and packed with nutrients, making them an ideal choice for those who want to indulge without the guilt. Imagine dunking them in your morning coffee or tea, or simply enjoying them as a healthy snack throughout the day. Let’s dive into this easy-to-follow recipe that will soon become a staple in your kitchen!

Why It’s My Go-To

Bran and muesli buttermilk rusks with seeds are not just tasty; they are incredibly versatile. They offer a wonderful balance of sweetness and nuttiness, thanks to the combination of seeds and whole grains. The use of buttermilk ensures a moist texture that complements the crunchy elements beautifully. You can customize these rusks with your favorite seeds and dried fruits, making them a personalized treat. Plus, the fact that they are baked twice gives them a satisfying crunch that’s hard to resist.

Ingredient Rundown

• 1 kg self-raising flour: I didn’t have self-raising flour, so I added 1 tsp of baking powder per cup of flour, which amounts to 7 tsp for this recipe.
• 140 grams (1 cup) whole-wheat flour: Adds nuttiness and fiber.
• 100 grams (750 ml) All-Bran flakes: A fiber-rich ingredient that enhances the overall health benefits.
• 125 grams (1 cup) toasted or plain muesli: I used 90g oats and 50g raisins as a substitute for muesli.
• 1 cup seeds (chia, sunflower, pumpkin, sesame): I opted for half sunflower and half sesame seeds for added texture and nutrition.
• 200 grams sugar: Sweetens the rusks without overwhelming them.
• 5 ml (1 tsp) salt: Enhances the flavors.
• 5 ml (1 tsp) baking powder: I included an extra spoon for a fluffier texture.
• 400 grams butter: Melted gently to create richness.
• 200 ml sunflower oil: Adds moisture and helps with the texture.
• 500 ml buttermilk: The secret ingredient that keeps these rusks tender.
• 3 eggs: Lightly beaten to bind the ingredients together.

Prep & Cook Tools

• Mixing bowls: For combining dry and wet ingredients.
• Measuring cups and spoons: Essential for precise measurements.
• Whisk: To mix the eggs and buttermilk thoroughly.
• Baking tray: For baking the rusks; line it with parchment paper for easier cleanup.
• Sharp knife: For cutting the rusks into even pieces after the first bake.
• Cooling rack: To cool the rusks after baking.

Stepwise Method: Bran and muesli buttermilk rusks with seeds

Step 1: Preheat Your Oven

Preheat your oven to 180°C (350°F). This ensures a consistent baking temperature for your rusks.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the self-raising flour, whole-wheat flour, All-Bran flakes, oats, raisins, seeds, sugar, salt, and baking powder. Whisk together until evenly mixed.

Step 3: Mix the Wet Ingredients

In another bowl, combine the melted butter, sunflower oil, buttermilk, and lightly beaten eggs. Whisk until well blended.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir gently using a spatula or wooden spoon. Mix until just combined; be careful not to overmix.

Step 5: Bake the Mixture

Transfer the mixture to your prepared baking tray. Spread it out evenly and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Once baked, allow the mixture to cool in the tray for about 10 minutes. Then, remove it from the tray and place it on a cooling rack. Once completely cooled, slice it into even pieces.

Step 7: Second Bake

Arrange the sliced rusks back on the baking tray in a single layer. Return them to the oven and bake for an additional 15-20 minutes until they are crispy and golden.

Step 8: Cool Completely

Let the rusks cool on a rack before storing them in an airtight container.

Smart Substitutions

• For a gluten-free version, use a gluten-free flour blend instead of self-raising and whole-wheat flour.
• Replace sugar with a natural sweetener like honey or maple syrup, adjusting the liquid ingredients accordingly.
• Use coconut oil instead of butter for a dairy-free option.
• Feel free to mix and match seeds and add dried fruits like cranberries or apricots for variation.

Pro Tips & Notes

For the best texture, make sure to measure your flour correctly. Spoon it into your measuring cup and level it off with a knife instead of scooping directly from the bag. This will prevent your rusks from becoming dense. If you prefer a sweeter rusk, increase the sugar by 50 grams. Store the rusks in an airtight container to maintain their crispness. They can last for several weeks if kept dry.

Refrigerate, Freeze, Reheat

You can refrigerate the rusks for up to a week in an airtight container. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. When ready to enjoy, simply reheat in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through and crispy again.

Top Questions & Answers

Can I use regular flour instead of self-raising flour?

Yes, you can use regular flour; just make sure to add the appropriate amount of baking powder (7 tsp for this recipe) to achieve the desired rise.

What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 500 ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Can I add nuts to the rusks?

Absolutely! Chopped nuts like almonds or walnuts can add a delightful crunch and flavor to your rusks.

How do I know when the rusks are done baking?

The rusks are done when they are golden brown and a toothpick inserted into the center comes out clean. For the second bake, they should feel firm and crispy to the touch.

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• Sally’s Baking Addiction – for more baking inspiration.
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• Minimalist Baker – for simple and wholesome meals.

Ready, Set, Cook

Now that you have this fantastic recipe for Bran and muesli buttermilk rusks with seeds, it’s time to roll up your sleeves and get baking. These rusks not only satisfy your cravings but also provide a nutritious boost to your diet. Whether you enjoy them on their own, with a spread, or dipped in your favorite beverage, these rusks are sure to be a hit. Let the baking begin!