Nutty seed rusks

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 14
Servings 40
Time 35 minutes

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

1 hour plus drying time
 

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.

 

Read more on: starch  |  bake
 

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