Preheat oven to 180 °C.
Mix the dry ingredients in a large bowl. Add the sultanas and apples and mix.
Melt he margarine and sugar and pour over the dry ingredients.
Mix the yoghurt, salt, eggs and vanilla and mix in the dry ingredients with a wooden spoon.
Spoon the mixture into two bread tins and bake for 30 minutes, reduce the heat to 150 °C and bake for another 45 minutes.
Cut each loaf into 30 fingers and dry the rusks at 100 °C for two to three hours.
Nutritional value per serving
Glycaemic index 54, fat 2 g, carbohydrate 13 g, fibre 3 g, protein 2 g, kJ 349, One rusk = 1 starch.