HEALTH RUSKS WITH BUTTERMILK
Recipe: Barend Lötter
FOOD LOVERS RECIPES
Make your own healthy and easy buttermilk Rusks with All Bran Flakes and sunflower seeds.
1 kg cake flour
300 g oats
145 g all bran flakes
285 g sunflower seeds
30 g baking powder
416 g brown sugar
500 g unsalted butter
500 ml buttermilk
10 g salt
2 eggs
Mix all the dry ingredients in a mixing bowl.
Melt the butter.
Beat the egg and buttermilk together then add to the butter, mix well.
Add the wet ingredients to the dry ingredients and mix into firm dough.
Add to a greased deep baking tray and bake on 180ºC for 40 – 45 Minutes.
Immediately as you remove the rusks from the oven slice the rusks into portions.
Allow to cool properly before removing from the tray.
Now take them out and separate onto a fresh tray and place back into the oven to dry at 50 ºC for 1 ½ – 2 hours. Keep checking regularly.

SJEF MONCHÉ SE KARRINGMELKBESKUIT (MET GIS)
Resep: Sjef Monche Muller
Resep geplaas: Kiti Citi
FOOD LOVERS RECIPES
Hierdie is die wonderlike karringmelkbeskuit resep wat deur haar ouma aan sjef Monché Muller deurgegee is. Dit gebruik gis, maar sjef Monché sê, hoewel dit beteken dat dit ‘n bietjie langer neem om te maak, is die smaak en beskuittekstuur superieur.
Maak 24 beskuitstukke of mosbolletjies-tipe stukke.
750 ml karringmelk (geen karringmelk? – sien resepvervangings)
215 g botter, gesmelt
20 g droë gis (2 sakkies)
95 g suiker (½ koppie)
1 teelepel sout
1 teelepel koeksoda
1,4 kg organiese, steengemaalde koekmeel (of ‘n mengsel van 700 g koekmeel en 700 g witbroodmeel)
Bestanddele vir agt moontlike variasies:
25 g gedroogde bossiebessies (cranberries) en 25 g grof gekapte amandels
50 g rosyne, sultanas of gekapte dadels en 1 koppie semels
50 g pekanneute en 1 teelepel kaneel
2 eetlepels anyssaad
1 koppie fyngemaakte all bran semelsvlokkies
1 koppie uitgedroogde klapper
50 g sonneblomsaad en ½ koppie heuning
25 g pampoenpitte en 25 g gekapte, gedroogde appelkoos Continue reading→

BEST BUTTERMILK RUSKS
Recipe by Chef Monche Muller
Serves: makes 24 rusks or mosbolletjies
½ teaspoon bicarbonate of soda
700 g cake flour, sifted
a pinch salt
2 tablespoon white sugar
20 g (2 sachets) dry yeast
6 tablespoon unsalted butter, melted
750 ml buttermilk, for drizzling

Combine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly.
Add the sugar, salt and bicarbonate of soda and mix well.
Add two thirds of the flour to the liquid mixture and stir until combined. If you’re using an electric mixer, use the dough hook. Continue reading→