Recipe Centre

Nutty seed rusks

Preparation time: 35 minutes

Cooking time: 1 hour plus drying time

Ingredients
550 g self-raising flour
15 ml baking powder
250 g nutty wheat flour
500 ml toasted muesli
50 g pecan nuts, chopped
50 g walnuts, chopped
100 ml sunflower seeds
50 ml sesame seeds
100 ml pumpkin seeds
500 g cold butter, cut into small cubes
500 ml buttermilk
380 g sugar
10 ml vinegar
2 large eggs

Method:

Sift together the self-raising flour and baking powder.
Add the nutty wheat flour, muesli, nuts and seeds.
Add the butter cubes and rub in with your fingertips until well blended.
Whisk the buttermilk, sugar, vinegar and eggs together.
Add to the flour mixure and stir well until all the ingredients are well combined.
Divide the mixture between two 29 x 12 cm loaf tins.
Bake in a preheated 180 °C oven for 50 to 60 minutes, or until a skewer inserted comes out clean.
Remove from the tins and cut into pieces.
Arrange on baking trays.
Reduce the oven temperature to 100 °C and bake until they are completely dry.

Recipe From : Ideas June 01, 2002

Recipe from Ideas : June 01, 2002 See what Ideas has in store this month. Subscribe now and save!