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Aniseed rusks
1 kg cake flour
7 g salt
250 g butter
30 ml whole anise seeds
20 g instant yeast
300 g sugar
1 egg
850 ml water
1. Sift flour and salt together. Rub butter into flour until it resembles
breadcrumbs. Mix in the anise seeds, yeast and sugar. 2. Stir the egg into
the water and mix into the flour mixture. Stir to combine. Knead until
elastic. 3. Cover with cling film and leave to rise in a warm place until
double in size. Don't knock back. 4. Shape into balls and place in a deep
bread tin sprayed with nonstick baking spray. Leave to rise until even with
the edge of the tin. 5. Place rusks in the oven, preheated to 200 °C,
immediately reduce temperature to 180 °C, and bake for 45 minutes. 6. Remove
from tin. Leave rusks to cool completely before breaking them apart (do not
cut with a knife). 7. Dry out in the oven at 100 °C.
Buttermilk rusks
1 kg cake flour
8 g bicarbonate of soda
8 g cream of tartar
8 g baking powder
10 g salt
200 g sugar
250 g butter or margarine
450 ml buttermilk
1. Spray two 30 x 36 x 7 cm baking trays with nonstick baking spray. 2. Sift
the dry ingredients into a bowl. Cut in the butter or margarine. Rub in
until it resembles breadcrumbs. 3. Mix in buttermilk to form a firm dough.
4. Break off small pieces of dough and shape them into balls. 5. Place close
together in sprayed baking trays. 6. Brush the side of each row with melted
butter before putting in the next row so that the rusks can be broken apart
easily later. 7. Bake in a preheated oven at 240 °C for 10 minutes, then
reduce heat to 190 °C and bake for a further 35-50 minutes, then brush with
diluted milk. 8. Turn out on to a cooling rack and break in three so that
rusks will cool more quickly. 9. When cool, break into neat portions and
allow to dry out in the oven set at 100 °C.
All bran rusks
500 g margarine
600 g sugar
3 extra-large eggs
1 kg self-raising flour
5 ml salt
15 ml baking powder
300 ml milk
180 g bran flakes
Preheat the oven to 180 ºC (350 ºF). Grease two 23 x 13 x 7 cm loaf tins
with margarine. Cream the margarine and sugar together. Add the eggs one by
one, beating well after each addition. Sift all the dry ingredients, except
for bran flakes, together and add to the margarine mixture, alternating with
the milk. Finally add the bran flakes and mix well. Turn the mixture into
the prepared loaf tins. Bake for about 45 minutes or until a testing skewer
comes out clean when inserted into the centre of the rusk mixture. Cool,
slice into fingers and dry at 100 ºC (200 ºF).
Brown bread rusks
1 loaf brown bread (day old)
300 ml water
160 g soft brown sugar
125 g butter or margarine
15 ml aniseed
2 ml salt
Cut the bread into 2,5 cm slices. Cut each slice into 5 equal lengths. Bring
the water, brown sugar, butter or margarine, aniseed and salt to the boil.
Pour a little of this syrup into a deep plate. Roll the bread lengths in the
syrup one by one until completely covered. Stir the syrup occasionally. Put
the bread lengths carefully on a wire rack. Dry for an hour at 100 ºC and
after that overnight at 60 ºC until bone dry. Keep in an airtight container.
Breakfast rusks
230 g margarine
400 g sugar
3 extra-large eggs
50 ml peanut butter
5 ml vanilla essence
10 ml bicarbonate of soda
250 ml milk
240 g cake flour
10 ml baking powder
pinch of salt
160 g coconut
160 g oats
120 g breakfast cereal flakes
50 g peanuts, finely chopped
Preheat the oven to 180 ºC (350 ºF). Grease one 37 x 13 x 10 cm loaf tin
with margarine. Cream the margarine and sugar together. Add the eggs one by
one, beating well after each addition. Add the peanut butter and vanilla
essence and mix well. Dissolve the bicarbonate of soda in the milk and add
Sift the cake flour, baking powder and salt together. Add the remaining
ingredients, mix and add to the margarine mixture. Blend. (Add a little more
milk if the dough is too dry.) Turn the mixture into the prepared tin and
bake for about one hour or until a testing skewer comes out clean when
inserted into the centre of the rusk mixture. Cool, slice into fingers and
dry at 100 ºC (200 ºF). Makes about 40 rusks.
Health rusks
1 kg wholewheat flour
125 g sunflower seeds
20 g aniseed
5 ml salt
500 g margarine
500 g brown sugar
250 g molasses
20 ml bicarbonate of soda
1 l buttermilk
Preheat the oven to 180 ºC (350 ºF). Spray three 23 x 13 x 7 cm loaf tins
with non-stick spray. Mix the wholewheat flour, sunflower seeds, aniseed and
salt in a large mixing bowl. Melt the margarine and add the brown sugar.
Stir well. Add the molasses and mix well. Dissolve the bicarbonate of soda
in the buttermilk and mix well. Add to the margarine mixture and mix. Add
this mixture to the dry ingredients and mix thoroughly to distribute the
liquid evenly. Turn into the prepared loaf tins, spreading the mixture
evenly. Bake for about 1 hour or till done: a testing skewer will come out
clean when the bread is done. Cool slightly and turn out onto a wire rack.
Cool completely and cut into fingers. Place on baking sheets and dry at 100
ºC (200 ºF). Makes about 70 rusks
Kalahari rusks
1 litre milk
500 ml sugar
500 g margarine or butter
3 extra large eggs
2.50 kg self-raising flour
salt
5 ml cream of tartar
Preheat oven to 140 °C and grease 3 loaf tins with butter or non-stick
spray.
Heat the milk and sugar together until the sugar has dissolved.
Bring to the boil and pour the boiling mixture over the margarine or butter.
Mix well and leave to cool.
Beat in the eggs one by one.
Add the self-raising flour, salt and cream of tartar.
Knead together to form a dough.
Shape into balls and arrange in the prepared tins.
Bake for 1 hour or until done and a testing skewer inserted comes out clean.
Turn out, cut into fingers and bake at 80 °C until completely dry.
Store in an airtight container
Fibre-rich rusks
500 g butter or margarine, melted
500 ml buttermilk
2 eggs, whisked
1 kg ordinary or bran-enriched self-raising flour
15 ml baking powder
375 ml soft brown sugar
375 ml muesli
250 ml oats
250 ml coconut
125 ml sunflower seeds
pinch salt
Preheat the oven to 180 ºC and spray two oven pans with non-stick spray.
Cool the melted butter slightly before beating in the buttermilk and eggs.
Combine all the dry ingredients and add to the butter mixture. Stir to mix
and turn the mixture into the oven pans, spreading evenly (the batter fills
1 1/2 oven pans). Mark into fingers. Bake for about 30-45 minutes or until
golden brown and done. Loosen the edges, turn out onto a wire rack and cool.
Cut or break the rusks into smaller pieces and dry out at 180 ºC. Store in
airtight containers. Makes about 90 pieces.
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