Here in South Africa, we have a traditional baked breakfast we call Rusks, a healthier variation is bran rusks.
Rusks are like Italian biscotti, but usually full of nutritious ingredients, a cereal, nuts, fruit or whatever you want to experiment with. This recipe I will share today, is a family favourite and is derived from this Buttermilk recipe I shared a while ago, with a few extras like bran. It is not difficult to make, it is just a process. If you do not have buttermilk, it can be substituted by 2 cups of milk together with 2 tablespoons of white vinegar. (This is how I made it when I lived in the UK for a year)
Now, Rusks go into the oven twice: baked and then dried in the oven on low. South Africans love it: dunked into coffee(or tea) at breakfast, and if you are anything like me, this becomes staple food, I eat it any time of the day!
6 cups of cake flour
6 teaspoons of baking POWDER
1 teaspoon of salt
350g dry bran cereal
2 cups of sugar
500 ml buttermilk
Mix the eggs and buttermilk together in a small bowl and the dry ingredients in a big bowl.
Then mix the butter into the dry ingredients with your fingers, before adding the egg mix as well.
It should look like this(like mold able playdough):
Press it into flat, buttered pans, and bake for about 35-40 minutes on 180’C or until brown on top.
After it cooled down, cut into finger sized bites, and place back into the oven, but this time turn the heat way down, around 80-100’C and dry for 7-9 hours, depending on your oven.
Enjoy it as a filling breakfast, or just a snack any time of the day!