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Health Rusks a South African Treat - This is a Recipe for a Healthy Rusk

Updated on January 29, 2013

© Rodney Fagan

Another Franchise Oppourtunity

If any body out there, reading my Hub, wishes to make and sell these for a profit in these tight economic times.

Send me an message, I will supply you with my banking details.

Then you can send Five Cents per rusk that you sell.

Good luck with your sales.

What is a Rusk?

In sunny South Africa we have a lot of old culinary traditions which date back to our founders and interpret explorers of our country.

One of these is "Biltong", an air dried meat stick, which will be a topic another Hub,

The other is the Rusk.

It is in actual fact is a twice baked bread that formed into hand sized buns, so that they could be eaten, either while in the saddle, or even more enjoyably, with a cup of coffee around the camp fire as the sun came up.

As with any family, the daughters and mothers had there own recipes for what ever was prepared and these would be handed down to the next generation. Needless to say the prowess in the kitchen was an extremely strong bargaining point in the marriage stakes, therefore the competition was always there.

There is many more of these traditional foods, and over time I share these with all on this site.


Health Through Eating

A cup of coffee and a couple of high fibre and high energy protien bar
A cup of coffee and a couple of high fibre and high energy protien bar | Source

The birth of this high energy high fibre and packed with goodness Rusk

Well, if this capsule subtitle is not a mouthful wait until you make up a batch for yourself.

As these recipes are handed down and guarded as protectively as any other virtue which would ensure that a fair dowry would be negotiated for there daughters.

Believe it or not there are untold recipes that still are handed down in this modern age.

This recipe which is going to be revealed to you has been around for eons, and kept very secret, it is used by this one particular Afrikaans family, as part of the courting ritual.

Once a daughter meets the man of her dreams and desires, she would carefully in the dead of night while her mother is sleeping, remove the family recipe book, commit the recipe to memory, and make him a batch of these rusks. This would then when properly cooked and dried, would be packed in a new pillow case and brought to him a gift of her fine cooking prowess.

After experiencing this fantastic rusk I did after a courtship of 3 years, of trying to obtain the recipe by any other means, did happily get married. I then had possession of the recipe and proceeded to modify it subtly. to make it mine.

I have started a modest business which sells these rusks to a number of individuals and looking at supplying a couple of coffee shops with the rusks. My daughter is one of my regular customers, and has a daily rusk half an hour before going to her daily Gym session.This works very well for her and has the energy for the workout. This has maintained and kept her regular, even though she has had to be on a course of antibiotics, which was always like a steel door for her.

My wife and I have our daily rusk for breakfast I have 2 and a strong cup of coffee, the daily shot of caffeine is also a wake up to the system, so most nutritionist say.




The moment you have been wating for

Equipment needed, a very large mixing bowl, a good mixer with dough hooks (optional, you can do it by hand.), an electric beater, 4 large loaf tins.

Ingredients

8 cups of white cake flour

7 cups of all bran flakes

5 cups of Nutty Wheat (this is a commercial name in SA, if you cannot obtain it, use half and half white bread flour, and wheaten or digestive bran).

10ml Salt

50ml Baking Powder

1 cup Cranberry raisin mix

3/4 cup of plain pecan nuts chopped

3/4 cup plain cashew nuts chopped

2 cups white sugar

500g butter

3 jumbo eggs

500ml buttermilk

125ml milk low fat or 2%

Method

Preheat the oven to 180 degrees Celsius.

Grease the loaf tins very thoroughly.

Melt the butter and sugar in a double boiler in low heat an dissolve the sugar completely.

Crumble the all bran flakes so that they are not to large, sift the cake flour, salt and baking powder together, add the Nutty Wheat, mix thoroughly.

Chop the nuts and cranberry mix into neat sized pieces, then add to the rest of the dry ingredients.

Blend the buttermilk into the butter sugar mix and add the eggs and the milk into the mixture.

Once blended add the liquid to dry and mix thoroughly. Like a bread dough the mixture will come a way from the sides of the bowl and you will have a nice sheen.

Divide into balls, about the size of an overgrown golf ball. Place them close together into the waiting loaf tins. You should be able to get 14 balls to a pan, which is 6 or7 pairs side by side, depending on length of your pan.

If you have some left over after filling your pans, put the left over balls into cups that are oven proof.

Bake for 45 minutes or until the tops are nice light brown.

Remove from the oven and let cool in the pan for 5 minutes, reduce the oven temp to 60 degrees Celsius.

Turn out the loaf from the pan onto the drying rack, let stand for 10 to 15 minutes until cool to the touch.

Separate the rusks individually ads they are all joined by their common sides.

Place on the cooling rack so that the air can move around them and put back into the oven for 6 to 8 hours.

Remove and let cool and pack them into a pillow case were they can be stored , whilst waiting consumption.

There is always quicker ways, but none have that same sense of giving of ones self to produce something special.



Comments

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    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      5 years ago from Johannesberg South Africa, The Gold Mine City

      Hi Karen, I will surely will do that for you with pleasure. I will do a similar exercise from one of your hubs.

      Take care.

    • Karen Ellis profile image

      Karen Ellis 

      5 years ago from Central Oregon

      Hi Rodney, I just signed up for pinterest (pinit). I just hit the pinit button to pin this hub. So, am doing a bit of experimenting. Please keep an eye on the number of hits you get on this site and let me know if it is more than usual.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      6 years ago from Johannesberg South Africa, The Gold Mine City

      Cecilia, thanks for the comment, hope that the Birthday bash works out great. Thanks for enjoying my recipies and enjoy cooking them as well!

    • profile image

      Cecilia 

      6 years ago

      I have been living in Perth, Australia for thirteen years, but I love South African recipes and we have a large variety of South African goodies available to us now ..... I am making the lamb shanks and brocolli/cauli cheese dish for other "SAFFS" plus a visiting mother from your part of the world, in her 80's, tomorrow. I am sure they will enjoy your recipes very much!!! Thank you.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      9 years ago from Johannesberg South Africa, The Gold Mine City

      Glad you enjoyed it, thanks for the comment Typep, enjoy the rusks, they are best eaten cold.

    • typep profile image

      typep 

      9 years ago

      Thanks for the recipe! Gona have rusks tonight!

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Louise, I have to date not done much with gluten free, let me explore for you.

    • LouiseKnittel profile image

      LouiseKnittel 

      10 years ago from Ohio

      Sounds very good. I really need some Wheat/gluten free recipes if you have any!

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Karen, thanks for the fantastic idea, I have the begininings, and to develope int a full blown Web site, might be the way to go, so it is of to think tank, after the encouragement.

    • Karen Ellis profile image

      Karen Ellis 

      10 years ago from Central Oregon

      Rodney,

      Another wonderful recipe.  I think you should find a way to start your own website.  Get these recipes into cookbooks.  Write cookbooks that tell of South African history and life today and how the food fits in.  I can actually visualize your website.  Maybe this is your path to follow.  You can self publish your first book - even make it an ebook on your site.  I know I would really be interested in such a site.  I love learning about new places.  You have a lot to offer.

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