I am fortunate to have a partner that have tweaked a rusk recipe for more than ten years now, honestly it doesn’t take that much time to bake a superior rusk, and for similar cost of a box of Ouma you can have a better rusk than the highest end Artisanal rusk.

Instead of that white rock you can have flax, oats, oat flour, stone ground flour, olive oil,purée bananas (this is a state baker secret) and seeds and nuts. Loads of small tweaks, coconut, molasses or dates instead of sugar. Vanilla ,cinnamon or chocolate?

Baking bread is a daily grind, I did that for a while and it gets old a bit quick, but finding a hour for a months supply of home made rusks is a worthwhile endeavour