Step 1

Preheat the oven to 180 ºC.

Step 2

Grease an extra-large bread loaf tin or 2-3 regular size loaf tins.

Step 3

In a large mixing bowl, add all the dry ingredients and mix well to combine.

Step 4

In another large mixing bowl, add the buttermilk and butter and whisk to combine. Add the eggs and lemon juice and whisk again.

Step 5

Pour the wet ingredients into the dry and mix gently until no dry flour remains.

Step 6

To form the rusks you can either weigh out 80 g balls of dough or just pinch off roughly a golf ball size piece of dough. Roll the dough into a ball and then place it into the loaf tin. Place 2 balls side by side in the tin or 3 balls if you can fit 3 side by side. Repeat the process until your loaf tins are full.

Step 7

Bake the rusks at 180 ºC for 1 hour. They are done when a skewer comes out clean. Allow the rusks to cool completely in the tins. Turn the rusks out and gently cut or break into individual rusks along the score lines.

Step 8

Turn the oven down to 100 ºC. Place the rusks onto a baking tray and put back into the oven to dry for at least 8-10 hours before cooling and packing into an air-tight container.