Wholewheat buttermilk rusks


Ingredients 9
Servings 50
Time

Ingredients

  • 10
    ml
    baking powder
  • 10
    ml
    salt
  • 10
    ml
    cream of tartar
  • 10
    ml
    bicarbonate of soda
  • 1
    kg
    wholewheat flour
  • 400
    g
    brown sugar
  • 280
    g
    margarine
  • 600
    ml
    buttermilk
  • 10
    ml
    mayonnaise
 

Method

 
Preheat the oven to 180ºC (350° F). Grease two 23 x 13 x 7 cm loaf tins with margarine. Sift the dry ingredients together, adding the bran left in the sieve. Mix well. Rub in the margarine with your fingertips until well blended. Beat the buttermilk and mayonnaise together and add to the dry ingredients. Mix well. Turn into the prepared loaf tins. Bake for about one hour or until a testing skewer comes out clean when inserted into the centre of the rusk mixture. Cool, cut into fingers and dry the rusks out at 100ºC (200° F). Makes about 50 rusks.
 

Read more on: bake  |  dairy
 

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