Traditional South African Bran Rusks - Recipe

Easy to Make (Egg- and Buttermilk-Free Rusks)

Few things feel more comforting than a tin full of homemade South African rusks ready for a tea or coffee break. This traditional bran rusk recipe is simple, hearty, and perfect for anyone who loves old-fashioned homemade baking.

Made with bran, brown sugar, and pantry staples, these rusks have a wholesome texture and gently sweet flavour.

Best of all, there is no need for buttermilk or eggs, making this an easy recipe to prepare with ingredients many people already have at home.

This traditional bran rusk recipe is the kind of timeless bake that fills the kitchen with warmth and delivers that perfect crunchy bite once dried and dipped into a hot cup of coffee or tea.

A South African Recipe: Bran Rusks

Ingredients:

2 kg self-raising flour
8 cups bran (I only use 7 cups)
4 teaspoons baking powder
4 cups brown sugar
2 teaspoons salt
2 x 500 g margarine (melted)
1 cup cooking oil
1 litre milk (long-life/UHT milk can be used)

Storage and shelf life

Keep in a cool, dry place (store in airtight containers or tins)
Stays fresh for 2–4 weeks once fully dried
Freezes well if needed

How to make easy bran rusks:

Mix all the dry ingredients together in a huge bowl.
Melt the margarine and mix it with the cooking oil.
Add the melted margarine and oil mixture to the dry ingredients.
Gradually add the 1 liter of milk and mix until a soft dough forms.

If you are using 2 kg of flour and 8 cups of bran, 1 liter of milk may be just enough or slightly too little. (For 7 cups it is just enough.)

Note: Bran can absorb a lot of liquid. If you like your rusks more moist, let the dough rest for 10–15 minutes after mixing so the bran can absorb moisture. If the dough still feels too dry and crumbly, add small amounts of extra water (½ cup at a time) until it comes together.

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What to expect – The dough should:

hold together when pressed without falling apart
not be too wet or sloppy
feel slightly firmer than bread dough

If you’re unsure or something went wrong – don’t worry:

Dough too dry → add small amounts of water or milk
Dough too sticky → add a little flour

Now Let’s Bake:

- Press the dough firmly into greased shallow baking trays.
- Bake at 180°C (350°F) for about 35 minutes, or until cooked through and golden brown (larger trays may need 45–60 minutes).
- Cut into pieces while still warm, then dry out slowly in a low oven until crisp.

It’s the perfect South African kitchen favorite for family or church gatherings.

Serving ideas – Chef Tips

This is more than just a rusk. You can enjoy it:

Dunked into strong coffee or rooibos tea, or you can…
Serve it with jam or honey for a simple breakfast – along with fresh fruit.
It is perfect for road trips or early mornings – A traditional South African breakfast (Coffee and rusks).

Perfect for everyday baking, this traditional bran rusk recipe turns simple pantry ingredients into a long-lasting, satisfying treat that keeps well for weeks in a sealed tin. Perfect with a mug of “Boeretroos“…

Can I add raisins?

Yes, you can add raisins, and they fit this style of rusk very well.

A simple way to do it:

Add 1 to 2 cups of raisins (depending on how fruity you want it)
Mix them in with the dry ingredients so they distribute evenly

A few practical tips so they don’t cause problems:

Toss the raisins lightly in a spoonful of flour first so they don’t all sink to the bottom of the dough
If your dough feels a little stiff after adding them, let it rest for 10–15 minutes before adjusting with extra liquid
Don’t overdo it beyond 2 cups, or the dough can become too heavy and break apart when slicing

What you get is a slightly sweeter, softer bite inside the crunch — almost like little surprises in every piece.

Suggested Read: You might also like our easy Microwave Buttermilk Rusk Recipe.

Baked once and enjoyed for days, this is the kind of recipe that quietly lives in a tin on the kitchen counter, slowly disappearing one coffee break at a time, leaving behind the comfort of something homemade and familiar.