Are all of you ready to bake some delicious All Bran Rusks? Believe me, this All Bran Rusk recipe is SOOOO easy, you would want to jump straight in!
The Best All Bran Rusks
I am truly blessed with wonderful childhood memories of my mom and gran baking together in the kitchen. The aromas of good old Coffee Cookies and the myriad of other “koekies” filling the tins for the festive holidays. Rainy days always called for cinnamon and sugar Pannekoek or mouthwatering South African Curry and Rice.
And of course, last but not least, the everyday baking of All Bran Rusks for breakfast, tea or simply as a comforting treat before bedtime. No surprise then, that today I am sharing my moms fool proof, South African All Bran Rusk recipe – the BEST (and easiest) rusks full of bran goodness.
How to make All Bran Rusks
This All Bran recipe is quick, simple and doesn’t need any time to rise as it is a yeast free rusk recipe.
The best best BEST of all is that this rusks recipe uses every day pantry ingredients. You might even be ready to whip out a batch right now. No Jokes! I can vouch that this recipe is not only delicious (and a hit with the kids) but also wholesome in its ingredients.
Firstly prep and measure out your ingredients before you start. Make sure your butter is soft and eggs are at room temperature. You will need the usual baking ingredients like butter, sugar, eggs and salt.
This rusks recipe uses self raising flour and crushed Kelloggs All Bran flakes.
Finally, some full cream milk are used to incorporate the wet and dry ingredients, before baking.
All Bran Rusks Baking Tips:
- Preheat the oven to 190 degrees Celsius before baking.
- This batch fills two baking trays with dimensions of 280mm x 330mm.
- Press the dough down firmly, about 15mm thick to give space to rise.
- Cut the rusks before you bake it, this makes it easier to remove afterwards.
- Rusks need to dry out overnight (or for at least 7 hours) in the oven at a low temperature of 100 degrees Celsius.
- One batch of All Bran Rusk recipe makes 2 kg rusks. Store rusks an airtight container for up to one month.
More Baking recipes with Pantry Ingredients:
South African Pannekoek (Pancakes)
Vegan Beetroot, Pumpkin and Walnut Bread
Spinach, Cheddar and Basil Muffins
Vegan Nut and Seed Rusks
Gingersnap Cookies
No Rise Cheese and Herb Bread
| Prep Time | 15 min |
| Cook Time | 45 min |
| Passive Time | overnight drying |
| Servings | kg |
- 500 gr butter softened
- 1 cup sugar add 1/2 cup more if you like them more sweet
- 3 large eggs
- 1/2 teaspoon salt
- 1 kg self raising flour
- 750 gr all bran flakes crushed
- 350 ml milk
Ingredients
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- In a mixing bowl, combine the butter, sugar, eggs and salt -whisk well until incorporated.
- Add the flour and all bran flakes and mix roughly with a wooden spoon. Lastly add the milk while mixing with the spoon, until well incorporated. You can also get your hands in there to bring it together.
- Prepare a baking tray with nonstick spray, push the batter in the pan more or less 15mm thick, levelled out. Cut the dough into the size of rusks you would like to have before you bake them.
- Bake in a preheated oven at 190 degrees Celsius for about 45 minutes, until brown.
- Remove the rusks, and arrange it on an oven tray to dry out throughout the night, your oven set to 70 - 100 degrees Celsius.
Hi,
Salted or unsalted butter?
Hi,
I always use salted butter!
Hi Anina – i am desperate to find an all bran rusk receive which does not leave me with serious flaky rusks and all the rusks in flakes… is this recipe of yours my answer?? perhaps there is a trick in the cooling down period?
Kindest
Annelie
Hi Annelie,
Thank you for popping in. This recipe actually is one of my favorites, because the rusk keeps it shape quite nicely. It doesn’t fall apart during the dipping process at all. I think what helps is if you crush the all bran flakes really fine, as to keeping it whole which would make it a bit more crumbly.
I hope this helps!
Hi Anina
Can you use Buttermilk instead of milk?
Kind regards,
Hi Natasha,
You can indeed! Enjoy!
Hi, Anina
I see there is no baking powder, do they rise enough.
Hi Fifi,
They rise perfectly well yes, I hope you give them a try!
Could I use half allbran and half rolled oats?
Hi Vanessa,
You most definitely can! Enjoy!
could I add seeds and raisins?
Hi Clarice, you can definitely add seeds and raisins – I would say 1 cup of each. Enjoy!
hi
The last part where you dry out the rusk? Do you leave your oven on through the nigh? With the rusks inside?
Hi Meagan, Yes, I leave the oven door slightly open and keep the temperature very low during the night. This way the rusks dries out and you can enjoy them the next day!
Hi Anina. At what temp do you bake these rusks?
Hi Cobus,
I usually bake these at 180 degrees Celsius! Enjoy!
I am trying this recipe and I am not a baker, my dough seems dry…where am I going wrong
Hi Sherley, you can add a bit more wet ingredients (milk or butter) if your dough feels dry. Be sure to have your butter melted down too. Hope this helps!
Hi, these look so good. How long will they last?
Hi Jacqui, Thank you so much! They can easily keep up to one month in an airtight container. Enjoy!
Hi Anina – would I be able to replace the milk with a dairy free alternative like almond milk? ❤️
Hi Lianne, I am sure you can!
Hi Anina,
If I halve the recipe, will the cook time be the same?
Hi Robyn, the cooking time will stay the same, unless you are spreading and therefore thinning out the dough in your pan. I recommend keeping an eye out until they bake golden brown. Then you can still dry them out as per the recipe overnight. Hope this helps!
Hi Anina,
I just want to thank you for the MOST DELICIOUS rusks ever. I’ve used so many in the past (even our handed down the generations one) and there surpass them all! Its printed it and stuck on my fridge now.
I changed it up a bit though. I used half the amount of flour and the other half nutty wheat (with added baking powder). I then also used 3/4 of the All Bran and added sunflower and pumpkin seeds, and almonds.
We’re on day 15 of the lockdown in South Africa and I’m making them again today for the 3rd time.
Hi Andy, WOW, thanks so much for popping in to leave a comment! Your version sounds amazing, and yes, this rusk recipe is a pretty decent canvas/base for plenty of flavour and texture combinations. I’ve also made them since the lockdown, and the tin is almost empty. Enjoy and stay safe. xxx
It was perfect the first time. I learn so much from you as well! Keep it up great post.
So happy to hear Ghulam, enjoy!
I Anina,
Good morning ,I was googling an All Bran receipe and yours came up,sounds delicious but I can’t find the receipe, I see all the tips etc and the comments but when I scroll down no receipe, what am I doing wrong.
Please could you assist as I wanted to bake do.d today.
Kind regards.
Kim
Hi Kim, yes you just have to scroll down and down. There is also a “jump to recipe” icon in the right top corner that will take you to the recipe!
Greetings from Australia 🇦🇺
We have missing home so I thought I might bake some rusks for our camping trip this school holidays. We are all excited to taste them (literally camped out infront of the oven)
🇿🇦
Hi Jeanette! Thank you for stopping by and saying hi! I am so glad you get to experience a bit of home with these rusks. Enjoy!
Hi Anna,
I emigrated to the UK early this year,I used to buy Woolworths all bran rusks (became expensive),I soon missed my morning dunker and then researched for a replacement here but they do not understand the tradition so then found your recipe,I have two daughters, three granddaughters and two sons-inlaw who have all been converted to dunking so much so that they now supply all ingredients all have to do is bake them,often,coming to grips with gas oven numbers, I am an 81 year old all bran dunking addict.
Hi Owen, how amazing! Dunking for life, haha! Thank you so much for the comment xoxo
Lovely easy recipe. Would baking type margarine be OK instead of butter.?
Hi Betty, yes you can use baking margerine! Enjoy!
Hi,why is the milk added last and not incorporated with the butter eggs and sugar?
Hi Owen, this way you can gauge when your rusk batter is too dry and/or too wet. You can adjust accordingly, hope it was good.