Whole Wheat Buttermilk Rusk

This morning a super baker friend of mine, Jayshree, shared gorgeous pictures of the rusks she baked. Coincidentally i had tried the same yesterday and failed. Something about her post got me thinking and the next thing i know ,i had a perfectly baked batch of yummy crispy rusks. Thanks Jay, this one is for you. My mom had asked me to try these ages ago, she’s going to be thrilled.

Go ahead and bake these for tea this evening.

Print Recipe
Whole Wheat Buttermilk Rusk
This morning a super baker friend of mine Jayshree shared the gorgeous pictures of the rusks she baked. Coincidentally i had tried the same yesterday and failed. Something about her post got me thinking and the next thing i know ,i had a perfectly baked batch of yummy crispy rusks. Thanks Jay, this
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Sieve the whole wheat flour, salt and baking powder together 3 to 4 times.
  2. Pre heat the oven at 180 degrees for 10 minutes.
  3. Mix the milk and curd. Set aside for 5 minutes.
  4. Add sugar and oil. Beat the mixture well.
  5. Add the sieved flour and fold in gently until no lumps remain.
  6. Spoon into a greased and lined loaf tin. [ Using a loaf tin will help you cut neat slices for the rusks]. Tap the tin gently on the kitchen counter to remove trapped air bubbles.
  7. Bake in the pre heated oven at 180 degrees for 25-30 minutes or until the skewer inserted comes out clean.
  8. Unmold the 'cake' and transfer onto a wire rack. Allow to cool for 15 minutes.
  9. After that, refrigerate the 'cake' for 20 minutes.
  10. Use a sharp knife to slice the loaf [ each slice about 1/2 inch in thickness].
  11. Place the rusk slices on a greased and lined cookie tray. [ Brush the slices lightly with melted butter]
  12. Bake at 150 degrees for 10-15 minutes on each side until they turn a lovely golden brown. [Turn them over once one side is baked].
  13. Allow to cool on a wire rack before storing in an air tight jar.
Recipe Notes

Notes-

Oven temperature and time may vary. While baking the rusk take care not to over bake or they might get burnt.

You may prepare the 'buttermilk' Β by adding 1 tsp of vinegar to the milk, instead of curd. [I prepared one batch this way and they also turned out lovely ].

Refrigerating the 'cake' makes cutting easier and you would get neater slices of rusks.

The batter is fairly thick, do not worry too much about it. Just make sure that the dry ingredients are sieved well and folded in gently. The cake will turn out soft. And this will give us gorgeous crunchy rusks.

In case you do not have a loaf tin , you can use a square baking pan or a brownie tray.

Please use unsalted butter for brushing, otherwise the rusks may taste too salty. [ This happened in my first batch]. If you do not have unsalted butter, go ahead without brushing the slices.

Happy Baking. Enjoy your cup of tea with these crunchy goodies.

Share this Recipe

16 Comments Add yours

  1. Marian Neelima Voola says:

    Gonna try this tomorrow……thnq for the recipe ……bdw it would be helpful for me if you can give the measurements in weight ……

  2. Akila Subramanian says:

    Will definitely wait for your feedback. Happy baking. I used regular measuring cups (1 cup=250ml), sorry did not weigh each ingredient.

  3. Devjani Santra says:

    we had those rusk with our morg tea…they r wonderful…i cant thank u enough for the recipe….i have bcome a big fan of ur blog.

  4. Akila Subramanian says:

    superb Devjani. I am so happy to hear that. Thanks a ton

  5. Manju Madhavan says:

    Ahhh i tried making rusk with this recipe. But mine bombed πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ˜­πŸ˜­πŸ˜­πŸ˜­πŸ˜­πŸ˜­i dont know what went wrong. Like after baking i cooled it and then took it out of the container and placed it on the rack. It just crumbled. 😰😒πŸ˜₯😱😭😭πŸ˜ͺπŸ˜“πŸ˜“ . Can you please tell me as to what would have happened. I would like to try it again. We live having rusk with a cup of tea.

  6. Akila Subramanian says:

    Manju you mean the cake crumbled? thats surprising since the cake is actually quite soft and spongy. The possibilities are incorrect proportion, over mixing, over baking. do try again. Could you tell me how your cake batter was?

  7. Manju Madhavan says:

    It was semi solid. Not pouring consistency. I actually doubled the recipe.

  8. Akila Subramanian says:

    Try doing it the exact same way. I am sure it will work. Sometimes exact doubling is tricking [specially the proportions of rising agaents]. Good luck

  9. Manjula madhavan says:

    Ahhh i tried making rusk with this recipe. But mine bombed πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ˜­πŸ˜­πŸ˜­πŸ˜­πŸ˜­πŸ˜­i dont know what went wrong. Like after baking i cooled it and then took it out of the container and placed it on the rack. It just crumbled. 😰😒πŸ˜₯😱😭😭πŸ˜ͺπŸ˜“πŸ˜“ . Can you please tell me as to what would have happened. I would like to try it again. We live having rusk with a cup of tea.

  10. Manjula madhavan says:

    Ok thanks will try. And sorry for the typo error in the above msg

  11. Sheetal Mehta says:

    Hello…..I have a query….does this ‘cake’ rise as such?…..I have finished the 1st step…..but I dont think the stuff has risen as such..it is soft though…

  12. Sheetal Mehta says:

    Hello…….I have query….Does this “cake” rise as such?…..I have finished the 1st step……And I dont think the stuff has risen …its bit soft & that’s about it…

  13. Akila Subramanian says:

    Hi Sheetal yes it does rise like a regular cake.

  14. Akila Subramanian says:

    Ofcourse using a large loaf tin would mean – the result would be a flatter cake. Since it is meant for the rusk that is how I made it.

  15. Sheetal Mehta says:

    I had used a small sized tin dear…….May I request you to please cite the measurement of ingredients especially the flour ( grams ) & milk ( ml) ?…Also, can I use buttermilk directly instead of going through the process of curdling milk..?………I am keen to try this one again……:)

  16. Akila Subramanian says:

    Sheetal I use cup measurements for 90% of my bakes. [1 cup=250ml] I use it to measure the dry and wet ingredients both. About the buttermilk- our regular buttermilk[diluted curd] isn’t the same as that specified in baking recipes. This curdling with milk ‘buttermilk’ helps give the cake a good texture

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.