Sourdough Buttermilk Rusks

Our family are huge rusks fans, so when we started with Sourdough, I made it my mission to find a sourdough rusk recipe. I searched the internet and found this recipe. As all the recipes on our website thus far, this recipe is easy and delicious!! This specific recipe makes one baking tray of rusks. You can double the recipe if you want to make more!

Sourdough Buttermilk Rusks Recipe

Ingredients

625gr flour
125 – 150gr brown sugar
2 teaspoons baking powder
4 – 5 gr salt
250gr salted butter or margarine
1 – 2 large eggs (I used 2 eggs)
250 gr buttermilk
100gr bubbly, active sourdough starter

You may also add the following (this is totally optional):

1/2 cup mixed seeds
1/2 cup chopped almonds
1/2 cup pecan nuts

Instructions

Grease your baking sheet.
In a large bowl, mix the dry ingredients together.
Grate the cold butter or margarine into the dry ingredients and rub together with your finger tips until the mixture looks like fine breadcrumbs.
Add your dry additions like the seeds or nuts.
In a separate bowl, whisk the wet ingredients together with the sourdough starter. Add mixture to dry ingredients.
Mix it all together with a spoon and then knead with your hands until the mixture comes together into a sticky mass – it should not have any dry bits. (If it feels too dry, let it rest a bit and knead a bit longer, adding a touch of buttermilk). You are looking for a wettish mixture.
Press the dough into your baking sheet in an even layer and let the dough stand for 6 – 10 hours in the pan, allowing the sourdough fermentation process to take place. The dough should rise a bit in the pan.
Bake at 180 degrees Celsius for 30 minutes or until golden brown on top – check that the dough is cooked through. Allow to cool before cutting the rusks into even sized rectangles.
Place the individual rusks onto another baking tray with spaces in between and dry in the oven at 40 – 80 degrees Celsius for 8 – 10 hours until completely dry.

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Sourdough Buttermilk Rusks