It has been forever since I shared a recipe. Sorry about that.
I know I have said this about this recipe before BUT seriously if there is one rusk recipe you have to try, this is it. It has to be the most versatile recipe as you can mix and match or change the dry ingredients each time you bake them and every time the result will be a perfect rusk, promise. 🙂
Below is what I did this time around and they are fabulous!
MUST MAKE RUSKS
Ingredients
2 cups oats
2 cups wholewheat pronutro
1 cup nuttywheat flour
1 cup cornflakes
2 cups flour
1 cup brown sugar
1 cup bakers mix – dried saltanas, raisins and currents
2 tbsp baking powder
5ml salt
¼ cup oil
1½ cups plain yoghurt
250g butter melted
2 extra large eggs lightly beaten
Method
- Preheat the oven to 180°C.
- Grease two large loaf tins with butter.
- Combine all the dry ingredients and add the sugar, baking powder and salt.
- Add the oil, yoghurt and eggs to the melted butter and mix well.
- Add the wet ingredients to the dry ingredients and mix well.
- Place the mixture into the tins and bake for approximately 45 minutes until a skewer inserted comes out clean.
- Once the loaves are cool, cut them into fingers and arrange on a baking sheet and dry in the oven for 3 to 4 hours at 100°C.
Absolutely tempting!
Thanks so much Aruna! Have a super day. 🙂
Rusk is a new recipe for me! But it looks so delicious, need to try it 😀
Cheers
CCU
CCU, you could even add chocolate chips – that would make them even more delicious! Have a super day. 🙂 xo
Yum! These sound divine. I love the idea of pronutro and corn flakes. Is the buttermilk in the recipe or just yoghurt? The instructions refer to buttermilk.
Hi Marisa, so sorry about that – it’s just yoghurt. I used buttermilk when I previous made then but clearly never changed the wording in the method. Silly me. Have a super day. 🙂 xo
They look good. What’s Pronutro?
Thanks Anne. Pronutro is a breakfast cereal. You can replace it with anything else you like or increase one of the other ingredients. Have a lovely day. 🙂 xo
I LOVE oat recipes! The bread looks really super.
Thanks Angie. Oats are so versatile and this recipe would work really well using at least double the amount of oats. Have a lovely day. 🙂 xo
Oh those look fabulous, Mandy!
Thanks very much Misky. Have a beautiful day. 🙂 xo
You can say that over and over Mandy and we’ll always believe you:) These do look like a lovely rusk to make, I will pin them to my recipes to try board! I love the word “rusk”, we don’t use it much here in Canada! xx
How lovely that you are pinning this Smidge, thank you! And just for you, rusk, rusk, rusk. 🙂 Have a beautiful weekend. 🙂 xo
I was wondering when you would share a recipe! This looks delicious! 😀
Hi Ada, what’s sad is there have been so many lovely meals I want to share with you all but alas, I have not taken any photos. I will get back into the swing of things, I promise. Have a lovely day. 🙂 xo
This looks exactly like something I’d enjoy with a hot cup of tea (and it looks easy to put together too). Lovely recipe – thank you!
Hi Allison, this is really a super easy recipe – worst part is waiting for them to dry in the oven to enjoy them with a nice cup of tea. Have a lovely weekend. 🙂
These would be full of flavour. I love how they have all those dried fruits in them xx
These are definitely a firm favourite in our home Charlie and seems I need to make another batch already! Have a beautiful weekend. 🙂 xo
Did not know what rusks and pronutro are, had to look it up. Makes me think of biscotti.
Sorry Norma, I keep forgetting that rusks and pronutro are not universal. I guess you could make these into biscotti if you left out the butter and oil. I should give that a try. Have a lovely weekend. 🙂 xo
What a great use of pronutro 🙂
They really are scrumity with the pronutro and it is the one ingredient I have never left out. Have a beautiful weekend Tandy. 🙂 xo
That is a new one for me! Looks rustic and delicious, just what I like. Thanks for sharing, Mandy! ela 🙂
Hi Ela, glad you like the idea of rusks. They are frightfully addictive. Have a super weekend. 🙂 xo
another one here who isn’t familiar with rusks – except the baby kind that I had as a wee one with hot milk to soften them up 🙂
Most people I know still dunk their rusks. Me, I like them crunchy. Have a beautiful weekend. 🙂 xo
I’ve never heard of rusks but they really look superb Mandy. I had to look up the pronutro – it sounds like some sort of breakfast cereal but with a corn base? You always give me interesting new things to check on.
Diane, so silly of me to forget that rusk is a South African word as well as pronutro. You are right, pronutro is a soy and maize based cereal – a firm South African favourite. Enjoy the rest of your weekend. 🙂 xo
I was going to ask the same thing as Anne but have another question, what is nuttywheat flour?
Hi Glenda. I really seem to have thrown a lot of South African products at this recipe.
This is the exact description of nutty wheat flour from the snowflake website: “Snowflake Nutty Wheat High Bran Wheat Flour is whole-wheat flour that has been made from Snowflake White Bread Flour to which about 18% coarse wheaten bran has been added. It is the healthiest of all the flours, as it has high fibre content, which is an essential part of any diet. It is suitable for baking scones, muffins, bread, pastries and rusks.”
Have a beautiful week ahead. 🙂 xo
Love that this is very simple to put together! It is a real “must make”. Looks yummy! 🙂
Thanks Nami, these really are fabulous and incredibly versatile. Have a lovely week ahead. 🙂 xol
sounds a healty bread to start up a day…..
can i replace the flour with whole wheat???
Hi Dedy, yes absolutely, you can replace the flour with whole wheat. That is the wonderful thing about this recipe, it is so versatile. Have a happy day. 🙂
Ooh these look good Mandy – just what a Lady Builder needs for an energy boost! Had to smile because in English, rusks are usually dry, hard biscuits given to babies when they are teething 😉
Hello there Lady Builder. I have been thinking about you and wondering how the renovations are going. Now, if I could just send a few of these over with a flask of tea. 😀 I will be a teething baby for these any day. 😉 Have a happy afternoon Tanya 🙂 xo
Mands, would it be possible to dig up some wheat free recipes for stuff like this? Maybe use rice flour or something?
M, you can replace any of the flours with this recipe which is awesome, especially seeing that you are drying them out. If you want awesome wheat free, gluten free, everything free pop over here http://angiesrecipes.blogspot.com/ Angie shares the most awesome recipes!
Have been thinking of you and Mr T. Love to you both and all the fur babies. 🙂 xo
So much that is new to me here! Rusk for one and pronutro. Never heard those terms before….
Hi Aneela, welcome and thanks for stopping by. I do hope you can get the chance to make rusks even without the pronutro as they are so incredibly versatile and very moreish. Have a lovely day. 🙂 xo
These rusks are very nice! Mine just comes out a little crumbly but still very nice. Thanks for sharing the recipe! Mariana
So pleased you enjoyed them Mariana. Thanks for stopping by. 🙂 xo
Can I use granola instead of oats and is it plain flour you use.
Hi Sue, yes, absolutely you can use granola instead of oats. I use plain and nuttywheat flour – you could even use bread or brown bread flour. This is a wonderful recipe whereby you can interchange so many of the ingredients. Have a super day. 🙂 xo
Thank you for the super swift reply. I have everything at hand excluding the yoghurt. Will get tomorrow. Looking forward to making these as my husband loves rusks and loves pronutro. Thank you!
Thanks Sue. You could replace the yogurt with buttermilk or even milk although yogurt is my preference. The nice thing with rusks, even if your bake doesn’t result in the perfect loaf, you are going to dry them out into rusks anyway so you can’t really go wrong. Happy baking and hope your hubby enjoys these. 🙂 xo
How many fingers/kg do you get out of this batch of rusks. Looks yummy!
Hi Jenny, it all depends on how thick or thin you cut them. xo
You mention sugars but there is only one cup of brown sugar in the recipe?
It was a typo on the plural, thanks for noticing. I’ve updated the post. 🙂
No eggs?
Hi Elsa, yes, 2 extra large eggs lightly beaten, it is the last item listed under ingredients. Have a super day.