Old Fashioned Buttermilk Rusks

9 Hours
Serves: 20 Rusks

Old Fashioned Buttermilk Rusks


  • 750 ml Buttermilk, room temperature
  • 215 g Butter, melted
  • 20 g Dry yeast
  • 100 g Selati Castor sugar
  • Pinch of salt
  • 5 ml / 1 teaspoon Bicarbonate of soda
  • 1.3 kg Supreme Cake Wheat Flour

Cooking Instructions

  1. In a large mixing bowl, mix together buttermilk, melted butter and yeast.
  2. Stir until the yeast has dissolved and leave to stand for a couple of minutes, so that the yeast starts to bubble slightly.
  3. Add the Selati sugar, salt and bicarbonate of soda and mix well.
  4. Start adding the Supreme flour to the wet mixture – add two thirds and combine well.
  5. Add the remaining flour, continuously kneading, until the dough becomes pliable and elastic.
  6. Place the dough in a lightly oiled bowl, covered loosely with lightly oiled clingwrap then a damp cloth, and leave to prove 45 minutes, or until doubled in size.
  7. At this stage, pre-heat the oven to 180°C.
  8. Shape the dough into small balls and place, tightly packed, into a well-greased loaf tin.
  9. Cover with a damp cloth again and leave to prove for a second time (45 minutes).
  10. Bake in pre-heated oven for 30 – 40 minutes, or until cooked through.
  11. Gently tear the pieces apart and place onto a baking tray.
  12. Return to the oven, pre-heated to 100°C, and leave to dry out for more or less 8 hours.