Must Make Rusks

It has been forever since I shared a recipe.  Sorry about that.

Must make rusks

I know I have said this about this recipe before BUT seriously if there is one rusk recipe you have to try, this is it.  It has to be the most versatile recipe as you can mix and match or change the dry ingredients each time you bake them and every time the result will be a perfect rusk, promise. 🙂

Below is what I did this time around and they are fabulous!



2 cups oats
2 cups wholewheat pronutro
1 cup nuttywheat flour
1 cup cornflakes
2 cups flour
1 cup brown sugar
1 cup bakers mix – dried saltanas, raisins and currents
2 tbsp baking powder
5ml salt
¼ cup oil
1½ cups plain yoghurt
250g butter melted
2 extra large eggs lightly beaten


  1. Preheat the oven to 180°C.
  2. Grease two large loaf tins with butter.
  3. Combine all the dry ingredients and add the sugar, baking powder and salt.
  4. Add the oil, yoghurt and eggs to the melted butter and mix well.
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Place the mixture into the tins and bake for approximately 45 minutes until a skewer inserted comes out clean.
  7. Once the loaves are cool, cut them into fingers and arrange on a baking sheet and dry in the oven for 3 to 4 hours at 100°C.

54 thoughts on “Must Make Rusks

    • Hi Marisa, so sorry about that – it’s just yoghurt. I used buttermilk when I previous made then but clearly never changed the wording in the method. Silly me. Have a super day. 🙂 xo

    • Hi Ada, what’s sad is there have been so many lovely meals I want to share with you all but alas, I have not taken any photos. I will get back into the swing of things, I promise. Have a lovely day. 🙂 xo

    • Sorry Norma, I keep forgetting that rusks and pronutro are not universal. I guess you could make these into biscotti if you left out the butter and oil. I should give that a try. Have a lovely weekend. 🙂 xo

  1. I’ve never heard of rusks but they really look superb Mandy. I had to look up the pronutro – it sounds like some sort of breakfast cereal but with a corn base? You always give me interesting new things to check on.

    • Diane, so silly of me to forget that rusk is a South African word as well as pronutro. You are right, pronutro is a soy and maize based cereal – a firm South African favourite. Enjoy the rest of your weekend. 🙂 xo

    • Hi Glenda. I really seem to have thrown a lot of South African products at this recipe.
      This is the exact description of nutty wheat flour from the snowflake website: “Snowflake Nutty Wheat High Bran Wheat Flour is whole-wheat flour that has been made from Snowflake White Bread Flour to which about 18% coarse wheaten bran has been added. It is the healthiest of all the flours, as it has high fibre content, which is an essential part of any diet. It is suitable for baking scones, muffins, bread, pastries and rusks.”
      Have a beautiful week ahead. 🙂 xo

  2. Ooh these look good Mandy – just what a Lady Builder needs for an energy boost! Had to smile because in English, rusks are usually dry, hard biscuits given to babies when they are teething 😉

    • Hello there Lady Builder. I have been thinking about you and wondering how the renovations are going. Now, if I could just send a few of these over with a flask of tea. 😀 I will be a teething baby for these any day. 😉 Have a happy afternoon Tanya 🙂 xo

    • M, you can replace any of the flours with this recipe which is awesome, especially seeing that you are drying them out. If you want awesome wheat free, gluten free, everything free pop over here Angie shares the most awesome recipes!
      Have been thinking of you and Mr T. Love to you both and all the fur babies. 🙂 xo

    • Hi Aneela, welcome and thanks for stopping by. I do hope you can get the chance to make rusks even without the pronutro as they are so incredibly versatile and very moreish. Have a lovely day. 🙂 xo

  3. These rusks are very nice! Mine just comes out a little crumbly but still very nice. Thanks for sharing the recipe! Mariana

    • Hi Sue, yes, absolutely you can use granola instead of oats. I use plain and nuttywheat flour – you could even use bread or brown bread flour. This is a wonderful recipe whereby you can interchange so many of the ingredients. Have a super day. 🙂 xo

      • Thank you for the super swift reply. I have everything at hand excluding the yoghurt. Will get tomorrow. Looking forward to making these as my husband loves rusks and loves pronutro. Thank you!

        • Thanks Sue. You could replace the yogurt with buttermilk or even milk although yogurt is my preference. The nice thing with rusks, even if your bake doesn’t result in the perfect loaf, you are going to dry them out into rusks anyway so you can’t really go wrong. Happy baking and hope your hubby enjoys these. 🙂 xo

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