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September 29, 2020

Yogurt Cranberry Seed Rusks – Dunk it Eat it!

Posted on May 2, 2017 by in baked goods

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Yogurt Cranberry Seed Rusks

I love these Yogurt Cranberry Seed Rusks, the problem is, once I start, I cannot stop.

My Yogurt Cranberry Seed Rusks are the result of using up all the bits and bobs in the seed jar, but also to see if I can replace buttermilk in a recipe with yogurt. Well, I killed two birds with one stone, because the rusks are delicious and yes, you can replace buttermilk with yogurt.

My mom and my sister are the rusk makers in the family. I suppose I don’t ave the patience to bake, cut and dry the rusks. I am getting the hang of it though and I love the homey feeling the aroma of baking rusks brings to my kitchen.

Yogurt Cranberry Seed Rusks

We opened a section of our home to host Airbnb guests and they seem to love the rusks. My mom supplied, but demand definitely surpasses supply, so I have to bake more often. By now, you know me, it is seldom that I make the same thing twice. So I took my mom’s All Bran Rusk Recipe and changed it a bit.

Yogurt Cranberry Seed Rusks

Yogurt Cranberry Seed Rusks

makes 96 – 100 rusks


4 x 500 g  self-raising flour
10 Weetbix or 10 cups All Bran Flakes
30 ml/ 2 T baking powder
2 x 500 g butter
2 cups/500 ml sugar
4 eggs
4 x 150 g tubs Fairview Full Fat Yogurt + rinse the yogurt tubs with a little milk and add to the mix
125ml sunflower seeds
125ml white sesame seeds
1 cup cranberries
125ml black sesame seeds
125ml linseed

Yogurt Cranberry Seed Rusks


Preheat oven to 180C. Mix all the dry ingredients. Melt the butter and the sugar (I use Microwave). Beat the eggs and the yogurt and milk together and add to the egg and butter mixture. Mix in with the dry ingredients. If your mixture is too dry, add a little milk (I always add a little milk to the yogurt containers, rinse and add that to the batter). Spoon into buttered loaf tins and bake for  +- 1 hour.
Cut the loaves into rusks using a sharp knife of electric knife and pack out on baking trays. Dry at 80C  while turning the rusks every hour or so. When they are hard to the touch, coll and store in an air-tight container.

Yogurt Cranberry Seed Rusks

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3 Responses to “Yogurt Cranberry Seed Rusks – Dunk it Eat it!”

  1. Denise Mare 11 March 2018 at 11:27 am #

    Made it today. Used 1kg joghurt and it came out fine. Used the seeds that were in my pantry. A very attractive light coloured rusk.
    Thank you so much for this recipe.

  2. Anne 12 September 2019 at 4:34 pm #

    The rusks on the last picture, are they also cut? It almost looks more like shaped balls dried? Are you South African or from elsewhere?

    • nerinatimm 12 September 2019 at 6:56 pm #

      Hello Anne, thank you for the visit. Yes, I am a thoroughbred South African, living in Cape Town. On the last image, we have the same rusks, bake in two different ways, I jut wanted to see if it is possible either way. I have to say that I prefer the cut version.

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