Bran rusks

YOU
70 servings
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starch

By Food24 November 03 2009
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Ingredients (13)

980.00 g flour — wholewheat
60.00 g bran
80.00 g oats
250.00 ml sesame seeds
250.00 ml sunflower oil
200.00 g brown sugar
10.00 ml salt
12.00 ml Cream of tartar
12.00 ml Baking powder
500.00 g margarine
10.00 ml Bicarbonate of soda
60.00 ml milk
500.00 ml Buttermilk
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease two 37 x 13 x 10 cm loaf tins with margarine. Combine all the dry ingredients, except the bicarbonate of soda, in a mixing bowl. Rub in the margarine with your fingertips until well blended. Dissolve the bicarbonate of soda in the milk and add it to the dry ingredients along with the buttermilk. Blend well and turn into the prepared loaf tins. Spread evenly and bake for about 1 hour or until a testing skewer comes out clean. Turn out on to a wire rack and cool completely. Break into pieces (the rusks are very crumbly at this stage). Dry at 100º C (200 ºF). Makes about 70 rusks.



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