Buttermilk and Wholewheat Rusks or Breakfast Healthbars 2


Healthy rusks breakfast or anytime

Perfect rusks for tea

Makes about 70 to 80 rusks.

Mix together:

500g      melted margarine

¼ cup    milk

500 ml  buttermilk

3 large  eggs

2 cups   brown sugar  – I find mixing the soft brown sugar into the liquids works better than adding it to the dry ingredients.

In a separate bowl, combine:

1 Kg self raising flour for plain buttermilk rusks

                                                   – OR

 For healthy wholewheat/oat rusks use a combination (of your choice) of the following to make up 1 Kg –       plain flour, wholewheat flour, oats and oat bran.

 For this I use approx:   250g plain flour

                                                350g wholewheat flour

                                               350g oats,

                                                50g oat bran. 

You will need to add baking powder to make up for that missing because of not using the self-raising flour – add about 30mls (7mls b/powder for each 250 mls flour)

 1 desert spoon baking powder – in addition to the 30mls.

2 tsp    salt

250g    albran flakes – slightly crushed

1 cup   sunflower seeds

1 cup   raisins/sultanas

½ cup  sesame seeds

½ cup  pumpkin seeds

Add liquid ingredients to dry ingredients.

Mix well. Should be a stiff, sticky dough.  Add a little more milk if necessary.  Press into 2 large greased baking trays – approx. 25 x 35 cm each.  

Bake at 180 degrees C for 40 to 45 minutes or until cooked all the way through.

Slice and then cool in fridge or freezer for 2 or more hours. This makes them firm for easy lifting out of dish and reduces crumbling.

Separate and place slightly apart into baking trays.   Dry in cool oven (100 to 150 degrees C) until crispy and hard. This can take up to 4 to 6 hours.

Pack into airtight containers to keep fresh and crisp. There are usually quite a few crumbs left in baking trays after drying. Keep these and have them with yoghurt –  delicious.

I have one of these (sometimes 2) for breakfast every morning.  It generally sees me through the morning, comfortably, to lunch.  Also great with a cup of coffee anytime of the day.

If you would like to see a step by step demonstration on how to make these just click the YouTube link below.

Here is another idea for a quick and easy, healthy and nutritious breakfast.

2 thoughts on “Buttermilk and Wholewheat Rusks or Breakfast Healthbars

  1. Reply annerasmus Apr 23,2021 6:00 am

    You are welcome

  2. Reply Olivia Feb 21,2018 3:46 am

    Thank you so much for this wonderful, healthy recipe! And the easy video instructions. It’s tough to find a healthy buttermilk rusk recipe.

    Im going to substitute with 2 gluten free flours, real butter and xylitol with a spoon of honey to make it really soothing on the digestive system. A little daily pampering will help with that pesky homesickess xx

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