Wholewheat buttermilk rusks

Recipe from: 7/3/1997 12:00:00 AM
Ingredients 10
Servings 110
Time

Ingredients

  • 1
    g
    wholewheat flour
  • 480
    g
    cake flour
  • 45
    ml
    custard powder
  • 25
    ml
    bicarbonate of soda
  • 15
    ml
    cream of tartar
  • 20
    ml
    salt
  • 500
    ml
    sugar
  • 2
    Litres
    buttermilk
  • 500
    ml
    oil
  • 65
    ml
    white grape vinegar
 

Method

1 hour + drying time
 
Preheat the oven to 180 ºC (350 ºF). Spray two large 34 x 11 x 7 cm loaf tins with non-stick spray and sprinkle the bottom and sides with a little wholewheat flour. Sift the wholewheat flour, cake flour, custard powder, bicarbonate of soda, cream of tartar and salt together in a large mixing bowl. Add the bran left behind in the sieve. Add the sugar and mix well with the dry ingredients. Blend the buttermilk, oil and grape vinegar and add to the dry ingredients. Mix well with a wooden spoon. Turn the batter into the prepared pans, spreading evenly. Bake for 1 hour or until baked through and brown on top. Cool slightly before turning out onto wire racks to cool. Cut into pieces and dry out at 100 ºC (200 ºF). Store in airtight containers. Makes 110 pieces.
 

Read more on: bake  |  dairy
 

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