Muesli rusks

Recipe from: 1/1/2009 12:00:00 AM
Ingredients 15
Servings 15
Time 25


  • 0
    310ml whole-wheat flour
  • 0
    250ml oat bran
  • 0
    310ml whole-wheat Pronutro
  • 0
    20ml baking powder
  • 0
    5ml bicarbonate of soda
  • 0
    2.5ml salt
  • 0
    125ml lower GI oats
  • 0
    125ml dried fruitcake mix
  • 0
    60ml sunflower seeds or almonds
  • 0
    125ml soft brown sugar
  • 0
    2 extra large eggs
  • 0
    500ml flavoured low fat yoghurt
  • 0
    90ml oil, macadamia, walnut or avocado
  • 0
    5ml vanilla essence
  • 0
    2 small apples, grated


1. Preheat the oven to 180 C and lightly grease two 100 x 200mm bread pans with non-stick cooking spray or a paper towel dipped in oil.
2. In a medium bowl, mix the flour, oat bran, Pronutro, baking powder, bicarbonate of soda, salt, oats, dried fruits and seeds or nuts together.
3. In another bowl, beat the sugar, eggs, yogurt, oil and essence together.
4. Add the grated apple to the yogurt-egg mixture.
5. Mix the dry ingredients into the wet ingredients, making sure that all ingredients are moistened.
6. Spoon the batter into the lightly greased bread pans and bake for 60 minutes.
7. Take the loaves out of the oven and leave them to cool for 15 minutes before removing them and allowing them to cool on a cooling rack.
8. Cut the loaves into 32 rusks – two rows of eight – per pan.
9. Place the rusks on baking trays. Dry them out in the oven at 100 C for five to seven hours.

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