Homemade rusks

Recipe from: 28 July 2014
baking, rusks, recipes

Ingredients 11
Servings
Time 00:20
  • 1.25
    kg
    self-raising flour
  • 5
    cup
    bran flour
  • 100
    g
    raisins or dates
  • 500
    g
    butter
  • 500
    ml
    buttermilk
  • salt
  • 1.5
    cup
    sugar
  • 2
    eggs
  • 1/2
    cup
    pumpkin seeds
  • 1/2
    cup
    sunflower seeds
  • sesame seed and flax seeds (optional)
 

Method

01:00
 
* Please note, in addition to cooking time, this recipe requires +- 8 hours drying time in the oven on a low heat.

Preheat oven to 180°C.

Melt the butter and sugar together.
Beat in the eggs.
Stir in the buttermilk.

Mix in all the remaining dry ingredients, except for the sesame/flax seeds.                                   

On a lined baking tray, shape dough into a rough rectangle.

If using, sprinkle the dough with the sesame/flax seeds.

Bake for 45 minutes to an hour.

Reduce the oven to 100°C.

Once cool, cut/break the cooked rusk dough into pieces.

Dry in the oven for 8 hours on low heat.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
 

Read more on: hungry2014  |  recipes  |  baking
 

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