One of the best things to come out of South Africa is the home-baked rusk. These “more-ish” muesli rusks made in the Makweti kitchen are nothing short of divine, and our overseas guests often can’t believe they’ve lived so long without knowing the pleasure of a rusk with morning coffee.

Now, no matter where you are in the world, you can bring the flavour of Chef Phillip’s rusks into your home with this easy-to-follow recipe.

Ingredients

1kg self-raising flour

1 cup cake flour (250 ml)

3 cups All-Bran Flakes (750 ml)

1 cup toasted muesli (250 ml)

½ cup toasted white sesame seeds (125 ml)

½ cup sunflower seeds (125 ml)

250g sugar

1 tsp salt (5 ml)

1 tsp baking powder (5 ml)

3 large eggs, lightly beaten

400g butter, melted

4/5 tbs sunflower oil (200 ml)

2 cups buttermilk (500 ml)

Method

  • Preheat the oven to 180 °C
  • Grease 2 medium loaf tins
  • Combine all the dry ingredients in a very large bowl
  • In a separate bowl, lightly beat the eggs, melted butter, sunflower oil and buttermilk, and mix well
  • Add the liquid mixture to the dry mixture and stir until well-combined and sticky
  • Spread the mixture into the loaf tins and bake for 1 hour, or until the tops are golden brown
  • Remove from baking tin and cool on a drying rack
  • Using a serrated knife, cut the loaves into 3cm-thick slices and then cut into 3 slices lengthways
  • Place on an oven tray and dry overnight at 60°C in a fan-assisted oven or 80°C in a normal oven

Enjoy the aroma of freshly-baked rusks permeating every room in your house. Best enjoyed as you greet the day with a hot cup of coffee or tea.

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