Muesli rusks

15 servings Prep: 25 mins, Cooking: 32 hrs 40 mins
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By Food24 November 03 2009
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Ingredients (15)

0.00 flour — whole wheat
0.00 oat bran
0.00 pronutro — whole wheat
0.00 Baking powder
0.00 Bicarbonate of soda
0.00 salt
0.00 oats
0.00 dried fruitcake mix
0.00 sunflower seeds — or almonds
0.00 brown sugar
0.00 eggs — extra large
0.00 yoghurt — low fat, flavoured
0.00 macadamia oil — walnut or avocado oil
0.00 vanilla — essence
0.00 apples — small, grated
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Method:

1. Preheat the oven to 180 C and lightly grease two 100 x 200mm bread pans with non-stick cooking spray or a paper towel dipped in oil.
2. In a medium bowl, mix the flour, oat bran, Pronutro, baking powder, bicarbonate of soda, salt, oats, dried fruits and seeds or nuts together.
3. In another bowl, beat the sugar, eggs, yogurt, oil and essence together.
4. Add the grated apple to the yogurt-egg mixture.
5. Mix the dry ingredients into the wet ingredients, making sure that all ingredients are moistened.
6. Spoon the batter into the lightly greased bread pans and bake for 60 minutes.
7. Take the loaves out of the oven and leave them to cool for 15 minutes before removing them and allowing them to cool on a cooling rack.
8. Cut the loaves into 32 rusks – two rows of eight – per pan.
9. Place the rusks on baking trays. Dry them out in the oven at 100 C for five to seven hours.



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