Wholewheat buttermilk rusks

Name: Wholewheat buttermilk rusks
Yield: 50 servings
Cuisine: Bake
Ingredients: 10.00 ml Baking powder; 10.00 ml salt; 10.00 ml Cream of tartar; 10.00 ml Bicarbonate of soda; 1.00 kg flour wholewheat; 400.00 g brown sugar; 280.00 g margarine; 600.00 ml Buttermilk; 10.00 ml mayonnaise

50 servings

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Dairy

By Food24 November 03 2009

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Ingredients (9)

10.00 ml	Baking powder
10.00 ml	salt
10.00 ml	Cream of tartar
10.00 ml	Bicarbonate of soda
1.00 kg	flour — wholewheat
400.00 g	brown sugar
280.00 g	margarine
600.00 ml	Buttermilk
10.00 ml	mayonnaise

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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.