Bran rusks

Recipe from: 10/17/1991 12:00:00 AM
Ingredients 13
Servings 70
Time

Ingredients

  • 980
    g
    wholewheat flour
  • 60
    g
    bran
  • 80
    g
    oats
  • 250
    ml
    sesame seeds
  • 250
    ml
    sunflower seeds
  • 200
    g
    brown sugar
  • 10
    ml
    salt
  • 12
    ml
    cream of tartar
  • 12
    ml
    baking powder
  • 500
    g
    margarine
  • 10
    ml
    bicarbonate of soda
  • 60
    ml
    milk
  • 500
    ml
    buttermilk
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease two 37 x 13 x 10 cm loaf tins with margarine. Combine all the dry ingredients, except the bicarbonate of soda, in a mixing bowl. Rub in the margarine with your fingertips until well blended. Dissolve the bicarbonate of soda in the milk and add it to the dry ingredients along with the buttermilk. Blend well and turn into the prepared loaf tins. Spread evenly and bake for about 1 hour or until a testing skewer comes out clean. Turn out on to a wire rack and cool completely. Break into pieces (the rusks are very crumbly at this stage). Dry at 100º C (200 ºF). Makes about 70 rusks.
 

Read more on: starch  |  bake
 

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