ROG BESKUIT / RYE RUSKS

SOUTH AFRICAN BUTTERMILK AND RYE RUSKS

Ingredients: 
500g Rye Flour 
7 tsp ( 35ml) Baking Powder 
1/4 cup Milk 
2 Eggs 
250ml Buttermilk 
250g Butter (melted) 
1/2 tsp Salt 
1/2 cup to 3/4 cup Sugar 

Method: 
Preheat oven to 180 C 
Sift the flour, salt and baking powder into a large bowl. Add the sugar and then stir through with a whisk to make sure everything is evenly distributed. 

Beat the eggs and then mix in the buttermilk and milk. Add the melted and cooled butter to the egg, milk and buttermilk. 

Add the wet ingredients to the dry ingredients (along with any nuts and seeds you would like to add- about 1/2 cup’s worth). Mix until just combined. 

Move the mixture to a greased baking tin (they will rise a little so make sure it is big enough to allow for this).

Bake for about an 50 min (until they are lovely and brown). You don’t need to worry about over-baking them- they are going to be dry! Just don’t let them burn.

Let them cool in the tin and then cut the rusks into a rectangular shape, using intersecting rows and columns across the top of the tin. Place the cut rusks onto a baking trays (with as much of their surface area exposed as possible). Dry in the oven at about 80 C (leaving the oven door slightly open so that the moisture can evaporate. This will take about 4 hours. Store in an air-tight container and serve with a dipping drink.

Bron: The Philosophy of Delight 
Geplaas deur: Dalene Brits