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Wholehearted healthy rusks

Mosbolletjie beskuit

Wholehearted healthy rusks

Wholehearted healthy rusks will have to do to cure the winter blues. Since it’s the month of February and all, snuggling up with these or your other half is kind of obligatory.  These are just one of my all-time favorite things to eat night or day, meal or snack. If you don’t know about rusks then, you’re missing out. It’s basically baked sweet bread, dried out and generously dipped into a steaming mug of coffee.

Wholehearted healthy rusks will have to do to cure the winter blues. Since it’s the month of February and all, snuggling up with these or your other half is kind of obligatory. These are just one of my all-time favorite things to eat night or day, meal or snack. If you don’t know about rusks then, you’re missing out. It’s basically baked sweet bread, dried out and generously dipped into a steaming mug of coffee.

This week has been exceptionally cold and I have been so oblivious thinking that the winter might be over already. Spring where are you? I miss you so dearly. So what to do when it’s so freaking cold that you don’t even want to look out the window. Bake and bake until there is so much food supply to last you for three winters. I have been trying to make a sourdough bread since forever and I have finally “fingers crossed” nailed the recipe already with the first try. Yes yes, I know wishful thinking and all…I’ll have to wait for the true judge (mom) to arrive next week.

Sourdough loaf

So normal rusks I can do. I have this really easy recipe that I have been using since we have moved to France and I had to start cooking for two. This is such an easy breakfast for the hubs and I am sure that once our son gets to appreciate rusks he will say the same. Then it’s one mealtime that I don’t have to worry about. The job is never indeed done, once the one meal is done, you have a hungry presque one-year-old tagging on your trousers.

So back to the sourdough… It is a two-day process that allows you to make and bake rusks and bread. You’ll first have to make a sourdough plant- which I will explain in a bit and then you can make and bake whatever you prefer first. I made a sourdough loaf first and then the rusks after. I kinda prepared them simultaneously, because they can take some time to rise. So planning and no distractions are key. Even if you make these when it’s naptime it’s so worth it when they come out of the oven I promise.

Mosbolletjies beskuit

How to make a sourdough plant:

You will need

  • 1L boiled lukewarm water
  • 10ml yeast
  • 1 medium potato peeled and grated
  • 2 cups plus 2tbsp or flour

How to

  • Pour the water, yeast, and potato into a plastic Tupperware container and mix well.
  • Sift the flour on top, but do not mix. Make a hole in the middle of this mixture to allow fermentation.
  • Seal the lid and wrap it up in a blanket and place in a warm area where the heat consists at 24 degrees Celsius. Next to a heater (just be aware)
  • Let it stand for 12hours before opening, it should be very bubbly and smell sour, then you know it’s ready!

Wholewheat vegan rusks

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people

Mosbolletjie Rusks

Mosbolletjies beskuit

Ingredients 

  • 60g butter (soy butter)
  • 60ml lukewarm milk (almond milk)
  • 1/2 tub of condensed milk (vegan caramel)
  • 5ml yeast
  • 1/2 cup sourdough plant
  • 4 1/2 cup of flour (farine de blé)
  • 1 tsp salt
  • 175ml white sugar

Method

  1. Melt the butter, milk and condensed milk together and let it cool till lukewarm. Add the water, yeast and the sourdough plant to this mixture.
  2. Add a quarter of the flour to the mixture and let it stand for 30-60 minutes until bubbly.
  3. Add the rest of the ingredients to this mixture and then knee the dough and let it rest for 30 minutes before kneeing again. Cover with plastic film and let the dough rise for 2-3 hours.
  4. Preheat the oven to 190 degrees Celsius and smear two bread pans with butter before adding the dough.
  5. Knee again and then roll the dough into balls and place them neatly next to each other in the pans. Not too tight so they won’t fully rise and they will form bubbles in the dough once they start to bake.
  6. Here you have the option to add the cinnamon sugar on top if you desire them to be a bit more crunchy and sweeter.
  7. Let them rise for another 30-60 minutes and then bake for 30-45 minutes.
  8. Once baked remove from the pans instantly and break them separately apart with a fork.
  9. Dry them out on a baking tray for 3-5 hours at 100 degrees Celsius.

Vegan caramel 

  1. Heat up one can of coconut cream, add 1/2 cup of maple syrup and let this thicken.
  2. Keep out an close eye so this does not burn, add 1sp vanilla essence or, extract right before you remove it from the heat. Let it cool in a Maison jar, seal, and place in the fridge.

This recipe is modified from  Boerkos met ‘n twis. You can double the recipe like the original version to make four loafs of rusks.

0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Vegan wholewheat rusks

Whole wheat rusks

Ingredients 

  • 2 cups of wholewheat flour
  • 2 1/2- 3 cups wheat germ or all bran
  • 125g Soy butter or any other butter of your choosing
  • 1/3 cup almond butter
  • 1/2 cup agave/coconut sugar or honey
  • 1 cup of almond milk
  • 1 tbsp lemon juice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup of shredded coconut
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup hazelnuts & pecan nuts mixed
  • 1/3 cup raisins/cranberries/dates
  • 1/4 cup flaxseed meal
  • 1/4 cup chia seeds

Method

  1. Preheat the oven to 175 degrees Celsius.
  2. Mix together all the dry ingredients and set aside.
  3. Then melt the butter and add the almond butter and sweetener of your choosing.
  4. In a separate bowl mix together the almond milk and lemon juice and let it curdle for 5-10 minutes before mixing this into the butter mixture.
  5. Mix the flaxseed meal and chia seeds with 1/3 cup of lukewarm water and let this thicken for 5-10 minutes as well.
  6. Add these two mixtures to the dry mixture and then add the rest of the ingredients.
  7. Smear a bread pan with extra soy butter or coconut oil and bake the loaf for 15-20 minutes.
  8. Add extra sugar and seeds on top for a crunchy topping.
  9. Remove from the oven to cool. Once cooled slice into lengthwise strips and place on a baking try once more.
  10.  Let them dry out for 1-2 hours at 105 degrees Celsius.

Here is the recipe I used for the sourdough bread.

So no more excuses, right? Since it’s the month of love. Show the one you love how much you love them by making one of these recipes already. I can’t lie, I’ll be pretty impressed if my husband makes me sourdough anything, just because it takes so much time to make,lol.

Bonne Semaine à Tous

M*

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