Makweti’s More-ish Muesli Rusks
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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