Wholewheat rusks (volkoringbeskuit)

Wholewheat rusks are high in fiber, and quite healthy.


  • 2 cups flour
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 6 cups wholewheat flour
  • 1 cup bran
  • 1 cup sunflower seed, blanched in boiling water for 30 seconds
  • 500 gram butter
  • 3 large or 4 small eggs
  • 1 ½ cup sugar
  • 1 cup buttermilk
  • 1 cup milk
  • ½ t lemon juice

Optional: add 1 cup of sultanas and ½ cup of mixed glazed peel to flour mixture. Add a bit more milk if necessary


  1. Line oven pan with foil or baking paper
  2. Sift flour, baking powder and salt together
  3. Add wholewheat flour, bran and sunflower seeds and mix well
  4. Rub butter in flour mixture
  5. Whisk eggs and sugar together. Add milk, lemon juice and mix well.
  6. Add milk to flour mixture and mix
  7. Roll dough lightly, into golf ball sized balls.
  8. Pack these, touching one another, into the greased tins. Do not pack close to the edges of the tins, as the dough will rise considerably.
  9. Bake for 30 minutes at 200°C, reduce heat to 180°C and bake another 30 minutes.The rusks should be well-risen and golden-brown on top.
  10. Test with a skewer
  11. Cool slightly before turning the tin out and let it cool down
  12. Break the soft rusks apart and stack them loosely and at an angle, one row supporting the next
  13. Dry overnight in a cool oven of about 80°C. They must dry out completely.