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Poppy seed rusks

Recipe from: 1/1/2009 12:00:00 AM
Ingredients 12
Servings 420
Time 25


  • 190
    cake flour
  • 125
    oat bran
  • 190
    whole-wheat Pronutro
  • 20
    baking powder
  • 2.5
  • 80
    poppy seeds
  • 60
    oil, canola or macadamia
  • 125
    white sugar
  • 3
    extra large eggs
  • 1
    apple, grated
  • 20
    lemon rind, grated
  • 250
    low fat buttermilk


1. Preheat the oven to 180 C and lightly grease a 200 x 100mm bread pan with non-stick cooking spray or a paper towel dipped in oil.
2. In a medium bowl, mix the cake flour, oat bran, Pronutro, baking powder, salt and poppy seeds together.
3. In another medium bowl, beat the oil, sugar and eggs together.
4. Add the buttermilk to the egg mixture, and stir.
5. Add the grated apple and lemon rind to the buttermilk-egg mixture.
6. Mix the dry ingredients into the wet ingredients, making sure that all ingredients are moistened.
7. Spoon the batter into the greased bread pan and level. Bake for 45 minutes.
8. Take the loaf out of the oven and leave to cool for 10 minutes before removing it from the bread pan and allowing it to cool completely on a cooling rack.
9. Cut the loaf into 24 pieces – three rows of 8.
10. Place the rusks on a baking sheet and dry in the oven for four to five hours at 100 C.
11. Store in an airtight container for up to a months.

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