Wholewheat rusks

Name: Wholewheat rusks
Yield: 108 servings
Cuisine: Bake
Ingredients: 500.00 ml flour wholewheat; 375.00 ml flour cake; 190.00 ml white sugar; 375.00 ml bran flakes; 250.00 ml oats; 250.00 ml pecan nuts chopped; 10.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 5.00 ml salt; 250.00 g margarine melted; 325.00 ml water; 15.00 ml vinegar

108 servings

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Starch

By Food24 November 03 2009

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Ingredients (12)

500.00 ml	flour — wholewheat
375.00 ml	flour — cake
190.00 ml	white sugar
375.00 ml	bran — flakes
250.00 ml	oats
250.00 ml	pecan nuts — chopped
10.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
5.00 ml	salt
250.00 g	margarine — melted
325.00 ml	water
15.00 ml	vinegar

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Method:

Preheat the oven to 160 ºC and butter an oven pan or spray with non-stick spray. Combine the dry ingredients and set aside. Blend the margarine, water and vinegar, and add to the dry ingredients. Mix well and turn the dough into the prepared oven pan. Bake for 50-60 minutes until done and golden brown or a testing skewer comes out clean when inserted into the centre of the rusks. Turn out onto a wire rack, leave to cool and cut into neat fingers. Dry rusks out completely at 100 ºC. Leave to cool and store in airtight containers.
Makes about 9 dozen rusks.