Bran and buttermilk rusks

Preheat the oven to 180°C.

Grease a roasting pan well with nonstick spray.

1 Mix the flour, bran, sugar,salt and baking powder well. Add the linseed and dates and mix well.

2 Whisk the olive oil and buttermilk or yoghurt and add to the dry ingredients.

Mix well
(add more water if too
dry) and transfer to the
prepared pan. Even out
the top.

3 Bake for about 50
minutes or until a skewer
inserted in the middle
comes out clean.

4 Leave to cool slightly,
then transfer to a wire
rack to cool completely.

5 Slice into small rusks
and arrange on a baking
sheet.

Turn down the
oven temperature to the
lowest setting and dry
out the rusks for 3-4
hours.

Leave to cool
then store in an airtight
container.