From the Anchor Yeast Kitchen
Health Rusks
Prep 2 hr
Baking Time
35–40 mins
Total 2 hr 40 mins
Makes 36 Health Rusks
easy
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By
Anchor Yeast Kitchen
Traditonal Rusks, also known as Bescuit, a South African favourite, make a wonderful early morning snack or an anytime treat!
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Ingredients
1
kg
Cake flour
( 8 x 250 ml / 8 cups )
400
g
Whole-wheat flour
( 2 x 250 ml / 2 cups )
10
ml
Salt
( 2 tsp )
150
g
Sugar
( 185 ml / ¾ cup )
10
g
Anchor Instant Yeast
( 1 packet )
125
g
Margarine
375
ml
Lukewarm buttermilk
( 1½ cups )
185
ml
Lukewarm water
( ¾ cup )
3
Large eggs, beaten
1
Beaten egg, to brush
Method
Mix the cake and whole-wheat flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Melt the margarine in the lukewarm buttermilk, add the lukewarm water and allow the mixture to cool down until lukewarm. Add beaten egg.
Add the liquid to the flour mixture to form a soft dough. Knead the dough until smooth and elastic. Cover with greased plastic and leave to rest for 15 minutes.
Knock the dough down, divide into 36 equal pieces and roll each piece into a ball.
Start with the first ball and roll slightly oblong, then place 12 balls into 3 greased 2,5-litre-bread pans.
Cover with greased plastic and allow to rise in a warm place for 45 minutes, or until well risen in the pan.
Brush lightly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 35 - 40 minutes.
Allow to cool, break rusks apart and dry out in a cool oven ( 100 ˚C / 210 ˚F ).
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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