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Muesli Buttermilk Rusks

Recipes for Home & Restaurant

by Nadine Lloyd


(Makes 70)

  • 1½kg (3.3lb) wholemeal selfraising flour

  • 6 cups fruit and nut Muesli

  • 1 cup natural bran

  • 1 tablespoon baking powder

  • 1½ teaspoons salt

  • 700g (1.5lb) butter

  • 1 cup brown sugar

  • 3 eggs

  • 3½-4 cups buttermilk


Preheat the oven to 150°C (302°F).

Mix the flour, bran, muesli, baking powder and salt together in a large bowl.

Using a large saucepan; and over a low heat, melt the butter and sugar together.

Beat the eggs and 3½ cups buttermilk together.

Add the egg/buttermilk mixture to the butter/sugar saucepan.

Stir through until the sugar dissolves.

Fold in 1 large spoonful at a time, of the dry flour mixture, to the warm liquid mix.

(If the mix is to dry, add the remaining ½ cup buttermilk.)

Ladle the mix into two bread baking tins.

Bake for 1 hour, or until a test skewer comes out clean.

Remove the loaves from their baking trays and allow to cool.

Turn the oven off to allow it to cool as well.

Slice each loaf into rusk-sized portions.

Gently place the slices onto oven racks and place back into the oven.

Set the oven to its lowest temperature.

Leave the oven door slightly open.

Dry the rusks for 3-4 hours, or until dry.

Enjoy on a road trip, or dunk them into your favorite coffee!

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