Muesli Olive Oil Rusk
A simple, healthy Indian-vegetarian muesli rusk made with whole wheat, muesli, and olive oil. Crunchy, fiber-rich tea-time snack that’s easy to bake at home.
Ingredients
Equipment
Method
- Preheat your oven to 180°C. Grease a rectangular baking tray (about 23 × 33 cm) or line with parchment paper.
- In a large mixing bowl, combine whole wheat flour, muesli, salt and baking powder. Mix well so dry ingredients are evenly distributed.
- In another bowl, whisk together olive oil, milk (or buttermilk) and honey (or sugar) until smooth.
- Pour the wet mixture into dry ingredients. Stir until the dough comes together and is slightly sticky. If too dry, add a tablespoon of milk.
- Transfer the dough to the prepared tray and press evenly to fill all corners. Use the back of a spoon or your fingers lightly dusted with flour.
- Bake for 40–45 minutes or until the top is golden brown and a skewer inserted at the center comes out clean. If top browns too quickly, cover loosely with foil for last 10–15 minutes.
- Remove from oven and allow the loaf to cool completely on a wire rack. Cooling helps in easier slicing.
- Once cooled, cut the loaf into finger-size strips (rusks) of your preferred thickness.
- Arrange the strips on a baking tray (without touching). Preheat oven to lowest possible temperature (~100 °C) for drying.
- Dry-bake (dehydrate) the rusks for 4–6 hours — turn them once halfway. They should become crisp and firm but not burnt.
- Allow rusks to cool fully. Store in an airtight container. They stay fresh for 2–3 weeks and go well with tea or coffee.
Notes
You can add chopped nuts (almonds, walnuts) or seeds (sunflower, flax) to increase fiber and healthy fats. For a softer rusk, use milk; for crunchier, use buttermilk or yogurt-milk mixture. Adjust sweetness to taste by varying honey/sugar.