Buttermilk Bran Rusks with Raisins and Seeds

These buttermilk bran rusks are a South African delight, packed with nutty All-Bran, sweet raisins, and crunchy seeds. They’re light yet hearty, with a perfect balance of chew and crunch that makes them ideal for dunking in your favorite tea or coffee. The buttermilk adds a subtle tang, while the seeds bring a wholesome twist. Bake, slice, and dry them low and slow for that classic rusk texture that lasts for weeks!

Instructions

1. 1

   Preheat your oven to 180°C / 350°F and line a 28cm x 20cm (11x8 inch) rectangular baking dish with parchment paper.

2. 2

   In a large bowl, whisk together the cake flour, wholewheat flour, baking powder, crushed All-Bran flakes, raisins, sugar, and chia seeds until evenly mixed.

3. 3

   Melt the butter in a microwave-safe jug or small pot, then let it cool slightly. Stir in the buttermilk and vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until everything comes together into a thick, slightly sticky dough.

5. 5

   Spread the dough evenly into the lined baking dish, pressing it gently into the corners to create a smooth surface.

6. 6

   Bake for 30 minutes until the top is light golden brown and a skewer comes out clean.

7. 7

   Let the baked slab cool in the dish for 10 minutes, then transfer to a cooling rack to cool completely.

8. 8

   Cut the cooled slab into rusk fingers (about 2-3 cm wide, yielding 12 pieces). Arrange them spaced apart on a large, lined baking sheet.

9. 9

   Lower the oven to 90°C-100°C / 195°F-210°F (fan-forced if possible). Dry the rusks for 4-5 hours, flipping halfway through, until crisp and dry through the center. Turn off the oven and leave the rusks inside overnight to finish drying.

Recipe Notes

• Seeds – Chia seeds add a nice crunch, but you can swap or mix with sunflower, flax, pumpkin, or sesame seeds for variety. Keep the total volume the same for balance.

• All-Bran flakes – Lightly crush them by hand or in a bag to keep some texture. They add fiber and that classic rusk heartiness.

• Buttermilk – Brings a gentle tang and softens the dough. If you don’t have buttermilk, mix 240 ml milk with 1 tbsp lemon juice and let it sit for 5 minutes.

• Flour mix – The combo of cake (or all-purpose) and wholewheat flour gives a light yet wholesome texture. All-purpose alone works, but it’ll be less nutty.

• Drying tip – A low, fan-forced oven ensures even drying. If your oven isn’t fan-forced, crack the door slightly to let moisture escape. Test a rusk by breaking it to ensure it’s dry inside.

• Serving suggestion – These are perfect for dunking in rooibos, coffee, or tea. Pair with a slice of cheese for a savory twist.

• Storage – Keep in an airtight container for up to 4 weeks. They stay crisp and flavorful, ideal for batch prepping.

• Nutrition – Values are per serving (1 of 12 rusks), based on using cake flour and chia seeds.