Buttermilk Rusks

Ingredients

• 750 ml buttermilk or amasi
• 215 g butter
• 20 g yeast
• 95 g sugar
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 1.4 kg cake flour

Method

1. Warm the buttermilk and butter gently until the butter has melted.
2. Combine the yeast, sugar, salt, bicarbonate of soda and flour.
3. Add the warm buttermilk mixture and knead to form a soft dough.
4. Cover and allow the dough to rise for 1 hour.
5. Shape the dough into balls and pack them into greased loaf tins.
6. Allow the dough to rise for another 45 minutes.
7. Bake at 180 C for 30 to 40 minutes.
8. Cool slightly and break or cut into rusks.
9. Dry the rusks in a 100 C oven overnight for at least 8 hours.