|1.25 kg||flour — self-raising|
|5 cup||flour — bran|
|100 g||raisins — or dates|
|500 ml||LANCEWOOD® Buttermilk|
|1/2 cup||pumpkin seeds|
|1/2 cup||sunflower oil|
|sesame seeds — and flax seeds|
* Please note, in addition to cooking time, this recipe requires +- 8 hours drying time in the oven on a low heat.
Preheat oven to 180°C.
Melt the butter and sugar together.
Beat in the eggs.
Stir in the buttermilk.
Mix in all the remaining dry ingredients, except for the sesame/flax seeds.
On a lined baking tray, shape dough into a rough rectangle.
If using, sprinkle the dough with the sesame/flax seeds.
Bake for 45 minutes to an hour.
Reduce the oven to 100°C.
Once cool, cut/break the cooked rusk dough into pieces.
Dry in the oven for 8 hours on low heat.